If you have 1 hour in Pompeii, dash through the ruins. If you have 2 hours in Pompeii, dash through the ruins and have a meal at Add'u Mimi. Ideally you will have a few hours at each.
To sum up my review, Roberto the proprietor is a typical Italian who loves food and wine and prepares most of the food "in house". He was very warm and inviting and as soon as he picked up that we were looking for a serious meal - the best he had to offer - the menus went away and the house dishes started coming out. Not a snooty "its where the real Italians go" review, I mean its Pompeii with hundreds of tour buses a day. Just let him know you appreciate good food, tourist or no.
The restaurant itself is lovely, they have a little outdoor patio that they use as soon as the vines in the arbor develop their leaves for shade from the sun. The inside area is on the second floor in the back off of the street with big windows to capture the sea breeze. Some local laborers were doing some work with power tools next door and Roberto kindly asked them (yelling out the window) to stop as the lunch crowd started to fill in. They stopped with the power tools but kept up with some hammering - next thing you know Roberto is out there cursing them up and down in Italian - really letting them have it. I only wish cursing like that were acceptable in the US - how cathartic it must be to let loose like that.
The food. To die for. Amazing. Made with love and pride. In the shadow of Mt. Vesuvius the main event are the tomatoes and the seafood. Bruschetta simple and fresh, an explosion of summer. Gnochi like little pillows. Our boys wanted just spaghetti with tomato sauce, when Roberto delivered it he said "I will put cheese on it i you like, but we feel it takes away from the sauce". He was right, it was that good. But the best pasta we had (indeed the best I have had on this vacation) was a house special scialatielli with a seafood. Fresh pasta, small clams, little bits of anchovy. It changes the definition of spaghetti e vongole.
For secondi we had fried calamari and a grilled whole fish. perfect, delicious, fresh. House white wine to wash it down.
DO NOT SKIP THE DESSERT. They make their own cakes. The cheese cake is made with a special buffala ricotta and pieces of pear. "Ricotta E Pere". My son Alec declared it the best cheese cake he has ever had in his life - the boy likes cheese cake.
To top it of, Roberto makes his own liqueurs, different infusions based on the season. He brought out two bottles of liquor one a bright orange, the other a green tinged clear. He told us the clear one was "for the men" and made me guess what it was. Tasted like an herby sambuca, like nothing I have had before. The first was meloncello made with cantaloupe, the second - finocchietto, a fennel infused liqueur. In the summer he makes one with basil. Its strong, its amazing, you roll out of there full and happy!
Thank you Roberto, worth the trip from LA!! read more