Opened in 2023<\/strong>, Anthill is located on the fifth floor<\/strong> of the imposing building, former headquarters of the Banco di Napoli, with a wonderful panoramic terrace <\/strong>and a room with an original design that well translates the “vision” of chef Iannotti: eclectic, creative, intelligent, ironic, meticulous, highly in love with his land (the family has a farm in Sannio in the province of Benevento) and at the same time attracted by everything he does not know.<\/p>\n\n\n This is the first time I have approached the world of mixology which at Anthill is in all respects a liquid cuisine, designed to entertain the guest by offering the highest quality in every aspect.<\/p>\n(Giuseppe Iannotti)<\/cite><\/blockquote>\n\n\n\n The name Anthill literally refers to \u201chill of ants\u201d, a metaphor dear to the chef who sees his team as a fantastic industrious anthill<\/strong>, in which we move and act as one, from the kitchen to the dining room, as well as from food to mixology and vice versa.<\/p>\n\n\n\n Here, Iannotti stages a liquid cuisine<\/strong>, with the characteristics, therefore, that also infuses his dishes, such as the recognisability of the main ingredients so that those who taste them will also be able to describe them and the maximum quality<\/strong> of the entire supply chain.<\/p>\n\n\n An absolutely unique project<\/strong> in Italy, as you can already tell from the entrance from the foyer of the Gallerie d’Italia. Open only in the evening, Anthill can only be accessed by reservation<\/strong> (available from 6:00 p.m. to 1:15 a.m.), from the front desk on the ground floor of the museum, from which the staff will escort you to the elevator<\/strong> that takes you to the fifth floor<\/strong>.<\/p>\n\n\n\n Once you reach your destination, you are enveloped in the fairytale atmosphere <\/strong>of the original wallpaper, inspired by characters and anecdotes from Campania literature, in particular linked to the book \u201cCunto de li cunti\u201d<\/em>, a baroque literary text that brings together 50 different fairy tales by Gianbattista Basile.<\/p>\n\n\n The signature cocktails<\/strong> of the venue, orchestrated by the head bar lady Anna Garuti <\/strong>with an extensive tapas menu designed by chef Antonio Grazioli <\/strong>assisted by Ciro Robustelli<\/strong>, are also inspired by it.<\/p>\n\n\n\n An evening at Anthill is a continuous surprise<\/strong>, starting from the choice of what to order: the list is, in fact, inside what looks like a package of medicines that hides the leaflet-menu inside.<\/p>\n\n\n The cocktail bar combines the mixology<\/strong> experience with the gastronomic<\/strong> one, giving the possibility to choose between dozens of dishes in small portions, in Spanish tapas style, such as caviar and salmon tortillas, Genovese<\/em> tacos, but also more structured dishes such as O\u2019 muss <\/em>and red shrimp, Paella<\/em>, Frittatina alla carbonara<\/em>, Pacchero<\/em> stuffed with rag\u00f9, to be consumed at the table<\/strong>, at the counter<\/strong> for a more international vibe, or on the beautiful terrace<\/strong> that opens with the good weather.<\/p>\n\n\n\n One of the best addresses in Italy, and not only in Naples, for an evening that captures the best of international mixology and the character of the Campania people.<\/p>\n\n\n\n The Anthill terrace, with the most beautiful view of Naples on the Certosa di San Martino, offers the ritual of “Brunch on the Rooftop” every Saturday and Sunday.<\/p>\n\n\n\r\n![\"\"](\"https:\/\/campaniasecrets.com\/wp-content\/uploads\/2025\/03\/Anthill-Napoli-Campania-Secrets028-3-683x1024.jpg\")
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<\/figure> \r\n<\/figure>\r\n\n\n\nThe Secret<\/h2>\n\n\n\n
![\"Anthill](\"https:\/\/campaniasecrets.com\/wp-content\/uploads\/2025\/03\/177Toledo-Campania-Secrets2104.jpg\")
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