As you enter Troppo Napoletano, it feels like you’ve been transported to a home in Naples. The first thing you notice is a clothesline of laundry hanging above the staircase. It stretches across the stairs, just as it does between balconies in the neighborhoods of Naples.
“When people walk in, we want them to feel like they’re stepping into our home,” said Maria Natale, co-owner of Troppo Napoletano, a small family-owned restaurant on Calle Ferraz.
Across Madrid, family-owned businesses like Natale’s are disappearing. According to The Local Spain, “more than 7,000 neighborhood businesses closed in Madrid last year alone, a 14% drop since 2020. These small, often family-run enterprises, which make up 90% of all private companies nationwide, are slowly giving way to franchises and chain cafes.”
But Troppo Napoletano is defying that trend, by trying to stay true to its roots and keeping food and staff authentic, Natale said.
Opened in December 2024, Troppo Napoletano is run by two siblings, their mother, and their spouses. The mother cooks daily in the kitchen using recipes passed down from her own mother. Every ingredient, from the tomato sauce to guanciale – Italian cured pork used in carbonara – is imported directly from Naples.
“Naples will always be our home,” said Maria Teresa Esposito, part of the family behind the restaurant. “But in Madrid, we found people who value food and family just as much as we do, which is why we thought it was the perfect place for people to appreciate what we have to offer.”
She explained that the move was partly inspired by relatives already living in Madrid who owned other Neapolitan restaurants.
“They told us about the opportunity here in Madrid and that there is still a need for more real, authentic Italian restaurants, especially ones offering food from Naples,” said Natale.
Since big chains continue to grow in Madrid, small restaurants need to work harder to find ways to stand out.
“We don’t see chains as competition,” said Natale.”They do something completely different. We only use our family recipes, ingredients from Naples, and every dish is made with love. You can’t mass produce this.”
She explained that while many chains are taking over much of Madrid’s restaurant scene, Troppo Napoletano’s customers come for the quality and experience.
“The food is delicious and the place feels homey,” said Teme Taklilu. “I spent my high school years in Italy, so it feels comforting to come here.”
The menu features traditional Neapolitan dishes, including montanarine fritte (fried small pizza with tomato sauce and parmesan), arrancini (fried rice ball filled with tomato, meat, mozzarella, and peas), Parmigiana di melanzane (Baked eggplant with mozzarella and parmesan), Gnocchi alla sorrentina (gnocchi with ragu, mozzarella, and tomato sauce), and a large variety of pizzas made with the authentic thick Neapolitan crust.
“Every plate we serve is a piece of our home, and every smile reminds us why our businesses matter,” said Teresa Esposito.
