A Garden of Lemons.
Portfolio Project This website was created exclusively as a portfolio showcase to demonstrate design, development and user experience. The featured restaurant is fictional and does not represent an existing business.
A house built on sunlight,
stone and salt.
In 1978, our grandmother planted the first lemon trees on this terrace overlooking the Tyrrhenian Sea. Today, three generations later, we still cook beneath them — in the same wood-fired oven, with the same hands.
Every ingredient travels a short distance. Lemons from our garden. Olive oil from the grove next door. Fish pulled from the harbour at sunrise. We believe in the patience of slow food and the elegance of simple things.
From our terrace,
to your plate.
A menu shaped by the rhythm of the seasons — sun-ripened tomatoes in August, wild fennel in spring, lemons all year long.
A seven-course
tasting journey.
From antipasto to dolce — paired with regional wines selected by our sommelier.
View Full Menu →Every ingredient has a name,
a place, a season.
We work with seven farms, two fishing boats and one ancient olive grove — all within twenty kilometres of our kitchen.
We never travel further than we need to.
Four ways to savour
the evening.
Whether beneath the lemon trees or by the fire of the kitchen, every table tells its own story.
The Dining Room
The Terrace
Private Dining
Chef's Table
Gather under the lemon trees.
Weddings, anniversaries, long lunches. The whole garden, the whole sea, just for you.
Enquire →A few words
from our guests.
We came for lunch and stayed for the sunset. The lemons, the linen, the slow pace of the table — everything felt like a poem.
There is a quiet authority to the cooking here — confident, rooted in place, never trying to impress. The handmade pasta alone is worth the journey.
Three generations under one terrace, cooking as if no one is watching. Limoné is the kind of place you find once and remember forever.
Follow @limone.praiano
Reserve your evening
under the lemons.
Tables fill quickly during summer. We suggest reserving at least two weeks in advance — and one more glass of wine while you wait.
A Garden of Lemons.
Portfolio Project This website was created exclusively as a portfolio showcase to demonstrate design, development and user experience. The featured restaurant is fictional and does not represent an existing business.
A house built on sunlight,
stone and salt.
In 1978, our grandmother planted the first lemon trees on this terrace overlooking the Tyrrhenian Sea. Today, three generations later, we still cook beneath them — in the same wood-fired oven, with the same hands.
Every ingredient travels a short distance. Lemons from our garden. Olive oil from the grove next door. Fish pulled from the harbour at sunrise. We believe in the patience of slow food and the elegance of simple things.
From our terrace,
to your plate.
A menu shaped by the rhythm of the seasons — sun-ripened tomatoes in August, wild fennel in spring, lemons all year long.
A seven-course
tasting journey.
From antipasto to dolce — paired with regional wines selected by our sommelier.
View Full Menu →Every ingredient has a name,
a place, a season.
We work with seven farms, two fishing boats and one ancient olive grove — all within twenty kilometres of our kitchen.
We never travel further than we need to.
Four ways to savour
the evening.
Whether beneath the lemon trees or by the fire of the kitchen, every table tells its own story.
The Dining Room
The Terrace
Private Dining
Chef's Table
Gather under the lemon trees.
Weddings, anniversaries, long lunches. The whole garden, the whole sea, just for you.
Enquire →A few words
from our guests.
We came for lunch and stayed for the sunset. The lemons, the linen, the slow pace of the table — everything felt like a poem.
There is a quiet authority to the cooking here — confident, rooted in place, never trying to impress. The handmade pasta alone is worth the journey.
Three generations under one terrace, cooking as if no one is watching. Limoné is the kind of place you find once and remember forever.
Follow @limone.praiano
Reserve your evening
under the lemons.
Tables fill quickly during summer. We suggest reserving at least two weeks in advance — and one more glass of wine while you wait.
