Nuova Cucina Napoletana

Pan di Bacco

Our Mission

Our Mission is to surprise and spoil our guest with the most inspiring Neapolitan recipes using the most authentic ingredients from Italy and present them in an innovative way “Nuova Cucina Napoletana”.


The Journey

The journey from our kitchen to your table begins in the 1920s with six sisters from Naples who learned to cook from their mother Donna Elena. Each became an inspired cook; creating personal specialties that today transcend international borders, while retaining their Southern Italian roots.


The Chef

Our Corporate Chef Paolo Della Corte from Naples was trained with many Michelin-starred chefs in Europe, and he brings to Pan di Bacco an inspiring menu using traditional Neapolitan recipes.

Prior to relocating to Mexico, he was privileged to be associated with the 2-Michelin Star Ristorante Atelier Saint-Germain, in Paris, France with Joel Robuchon, a landmark in the world of gastronomy. Another 2 Michelin Star restaurant was in the 5-Star Hotel Palazzo Sasso, Restaurant Rosselinis on the Amalfi Coast of Italy.

Then under the guidance of self taught chef Heston Blumenthal, whose exceptionally high standards and essential experience rubbed off on the young chef while working at The Fat Duck in London, a 3-Star Michelin restaurant. Other influential associations were at the Trattoria Giovanni Rana in Verona, Restaurant dal 1970 San Domenico (2-Star Michelin) in Imola, and with Gennaro Esposito at the 2-Star Michelin Vico Equenze near Naples.

The Most Inspiring Neapolitan Flavors

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2016 Certificado de Excelencia

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