IVA: 10% (short-term rental rate)
The Italian short-term rental IVA is 10% on properties operated by registered managers. Le Collectionist, The Thinking Traveller, and Onefinestay invoices include or itemise the line. The legal fattura must show the breakdown. Properties that cannot produce one are operating outside the system. On a €55,000 weekly headline, IVA is €5,500.
Imposta di soggiorno: €4 to €5 per person per night
The Comune di Capri and the Comune di Anacapri each set their own tax. The luxury-villa tier runs €4 to €5 per person per night for the first seven nights, then €2 to €3. Children under 14 are exempt. For a family of eight (six adults, two children) on a seven-night stay, the line is €168 to €210. The villa operator collects and remits.
Porter and luggage transfer: €80 to €180 each way
The no-cars rule means luggage moves by porter, the canonical Capri solution. Arrival at Marina Grande is met by the villa porter; the luggage rides the funicular and the porter cart to the villa. Departure is the reverse. Trophy villas in Tragara and Pizzolungo (steep cobbled lanes, no scooter access) carry a higher porter line. For a six-guest villa with normal luggage, plan for €160 to €360 round trip on the week.
Staff: housekeeper and gardener typically included
The standard Capri luxury villa includes a daily housekeeper, gardener, and pool maintenance in the headline. The trophy band typically includes a butler and a 24-hour concierge. Cook is rarely included at the €28,000 to €72,000 band; it is sometimes included at the trophy band. Verify the inclusions before signing.
Evening chef: €580 to €920 per service plus food at cost
An independent evening chef on Capri runs €580 to €920 per service plus food at cost for ten. The strongest chef bench is alumni of Le Grottelle, Mammà, Da Tonino, L’Olivo (Capri Palace), and Riccio. Food cost lands at €70 to €160 per person depending on protein (Mediterranean fish, lobster), pasta laboriousness, and the wine list. The August lead time runs ten to fourteen weeks; L’Olivo-alumni runs sixteen to twenty.
Boat charter (Faraglioni, Blue Grotto, Positano day): €1,800 to €6,500 per day
A traditional Capri lancia (8 to 10 metre wooden gozzo) for a Faraglioni and Blue Grotto morning runs €1,800 to €2,800 plus skipper tip. A 12 to 14-metre Riva or Itama charter from Marina Piccola for a full day (Faraglioni, Punta Carena, Marina Piccola anchor lunch) runs €2,800 to €4,200 plus fuel (€280 to €420) and 10% captain tip. A 21-metre Sanlorenzo for a Positano or Amalfi-coast day runs €5,200 to €6,500 plus fuel and tip. The canonical Capri week books two boat days: one full-island circumnavigation and one Positano lunch run.
Taxi (open-top Fiat): €20 to €60 per ride
The open-top Capri taxi is the canonical island ground transport. A ride from Marina Grande to Capri town runs €15 to €25 (or €2 on the funicular). A ride from Capri town to Anacapri runs €30 to €45. A ride from Capri town to Marina Piccola runs €15 to €25. For a week of normal villa logistics, plan for €200 to €500 in taxi rides. The villa concierge coordinates pre-booked rides; the night-time taxi line on August Saturdays can run an hour wait without one.
Naples (NAP) transfers: €140 to €3,800 each way
Three options. Ferry or hydrofoil from Naples Molo Beverello to Marina Grande runs €25 to €55 per head one way (50 to 80 minutes, hourly in summer). A private boat charter from Naples runs €1,800 to €2,400 each way. A helicopter from NAP to the Anacapri helipad runs €2,400 to €3,800 each way for a four-seater (18 minutes). The hydrofoil from Sorrento Marina Piccola is the fastest public option at 20 minutes and €25 per head. The choice depends on the arrival window and the group size.
Restaurant nights: €180 to €420 per head
The Capri dinner line is real. L’Olivo (Capri Palace, two Michelin stars) runs €380 to €480 per head before wine. Riccio (Capri Palace beach restaurant) runs €220 to €320. Da Paolino (lemon tree garden) runs €180 to €280. Aurora (Capri town piazza) runs €140 to €240. A family of eight at Da Paolino with reasonable wine lands between €1,800 and €2,800. The reservation lead time at Da Paolino runs eight to twelve weeks in August; L’Olivo runs ten to fourteen.
Gratuities: €100 to €180 per staff member per week
Italian villa staff are paid through the operator under Italian labour law. A cash gratuity on departure of €100 to €180 per staff member per week is the practice at the Capri tier. For a four-staff villa on a seven-night stay, plan for €400 to €720 in cash gratuities. The villa manager distributes.