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Ristorante Fellini

Beyond the glass, a flotilla of mega-yachts bobs self-importantly. There’s serious money out there – and serious Neapolitan food and a wide-ranging wine list within this elegant restaurant. A recent refurbishment has replaced the bright, minimalist look with warm chocolate walls, mosaics and stylish transparent chairs, but chef Richard Burt’s food remains the lure. Timballo di granchio – crabmeat on avocado mousse – tastes like sunshine; for perfect pasta in a slow-cooked ragù of onion and beef, order rigatoni alla Genovese; bocconcini di vitello puts salty prosciutto and sage in harmonious contrast with milk-fed veal. Don’t leave the building without ordering his semifreddo – a rich and luxurious ice-cream terrine of marinated prunes and pistachio nuts with caramel sauce and Strega. Ask for a table with a view when you book.