Casa 50 Expands with a Dedicated Mediterranean Lunch Menu

Casa 50 Cucina Mediterranea, the dining brand of the 50 Kalò Group by Ciro Salvo and Alessandro Guglielmini, is now open for lunch with a dedicated menu. After the success of the evening offering launched last September, the restaurant, located in the elegant early 20th-century building in Piazza Sannazaro, extends its gastronomic offerings with an experience designed for those seeking authenticity, lightness, and quality even at midday.

“Casa 50 was created with the aim of being a meeting place for every moment of the day,” emphasizes Stefano Guglielmini, manager and project leader. “Lunch completes our vision of hospitality: a space that can be both intimate and lively, refined but never formal, perfect for a business lunch or a relaxing break in our Mediterranean garden. The garden is indeed one of the restaurant’s strengths: a green oasis with centuries-old palm trees and aromatic plants where you can dine outdoors, just steps from the Mergellina waterfront.”

The Casa 50 lunch menu is divided into five sections that reflect the restaurant’s Mediterranean soul: from appetizers such as fried cod bites with Neapolitan papaccella and sautéed escarole, or Irpinian ham, to creative salads like the Caesar salad reimagined with romaine lettuce and grilled chicken. The traditional first courses stand out: from Scarpariello to tubetti pasta with peas, crispy guanciale, and provolone, accompanied by grilled main courses featuring black pork sausage, Fassona hamburger, salmon, and the catch of the day. For those wanting an even more practical and quick option, a complete single dish such as hamburger, rice, and vegetables is available. Great attention is also given to the vegetable component, thanks to ingredients sourced from Casa 50’s garden on the Posillipo hills, one of the few historic farms left in the city, overlooking the Gulf and dedicated to the natural cultivation of vegetables, greens, and citrus fruits that take center stage at the table.

“Lunch represents a new challenge for us,” continues Guglielmini. “We have created a menu that maintains our philosophy of seasonality, selected ingredients, and respect for the land, but with special attention to the speed of service and the lightness of the dishes, without sacrificing taste and attention to detail.”