Our cuisine
We’re really proud of our restaurant. We are proud of the quality and service of our dishes that come from Ischia’s ancient traditions, proud for the choice of the ingredients, proud for the service, always kind and helpful.
When we say "enjoy Ischia," we don’t mean only views, walks, spas, swimming in blue water. In order to complete Ischia’s experience you should not miss the delicious dishes prepared by our Chefs Giovanni and Alfredo, which are the same dishes that once pun a time our grandmothers used to cook for their families, on large tables full of every taste on special occasions.
Our cuisine comes from our healthy environment: treasures grown in the gardens and fishes from our sea. Fruits of land and sea, both fresh, tasty and delicate.
When we say "enjoy Ischia," we don’t mean only views, walks, spas, swimming in blue water. In order to complete Ischia’s experience you should not miss the delicious dishes prepared by our Chefs Giovanni and Alfredo, which are the same dishes that once pun a time our grandmothers used to cook for their families, on large tables full of every taste on special occasions.
Our cuisine comes from our healthy environment: treasures grown in the gardens and fishes from our sea. Fruits of land and sea, both fresh, tasty and delicate.
An ancient tradition
Eggplant pie
Slices of eggplant stuffed with ‘speck’, and baked cheese and ‘provola’
’Spigolette all’acqua pazza’
Small sea bass with oil, tomatoes, basil, parsley, garlic and wine then baked.
Potato ‘Gateau’
Potato cake stuffed with cheeses, salami, eggs and mozzarella cheese.
’Coniglio all'Ischitana’ (revisited)
Rabbit with tomatoes, peppers, garlic, onion and white wine.
Slices of eggplant stuffed with ‘speck’, and baked cheese and ‘provola’
’Spigolette all’acqua pazza’
Small sea bass with oil, tomatoes, basil, parsley, garlic and wine then baked.
Potato ‘Gateau’
Potato cake stuffed with cheeses, salami, eggs and mozzarella cheese.
’Coniglio all'Ischitana’ (revisited)
Rabbit with tomatoes, peppers, garlic, onion and white wine.
Our cooking team
From left to right:
Liliana: pots and glasses... have no secrets for her.
Alfredo:Head Chef, heir of Giovanni, Executive Chef of our Hotel since the opening.
Antonio: Adjoining Chef, has tasty ideas an a natural independence.
Edmond: The assistant chef, tireless in our kitchen.
Liliana: pots and glasses... have no secrets for her.
Alfredo:Head Chef, heir of Giovanni, Executive Chef of our Hotel since the opening.
Antonio: Adjoining Chef, has tasty ideas an a natural independence.
Edmond: The assistant chef, tireless in our kitchen.
Stuffed escarole
Ingredients: escarole, black olives, pine nuts, sultanas, mozzarella, olive oil, garlic, basil, breadcrumbs, grated Parmesan cheese, extra virgin olive oil.
Scald the escarole and open it on a flat surface. Prepare the filling: brown in a frying pan olive oil and chopped garlic. Add the pine nuts, sultanas, olives andchopped basil. Blend for a while and add the diced mozzarella cheese, keep blending until it begins to go stringy. Remove from the burner, add the breadcrumbs and a bit of cheese. Lie the mixture on the open escarole and close it like an egg. Finally, put the escarole in a baking pot, sprinkle with a bit of olive oil and sprinkle with cheese. Bake at 180 degrees for half an hour.
Scald the escarole and open it on a flat surface. Prepare the filling: brown in a frying pan olive oil and chopped garlic. Add the pine nuts, sultanas, olives andchopped basil. Blend for a while and add the diced mozzarella cheese, keep blending until it begins to go stringy. Remove from the burner, add the breadcrumbs and a bit of cheese. Lie the mixture on the open escarole and close it like an egg. Finally, put the escarole in a baking pot, sprinkle with a bit of olive oil and sprinkle with cheese. Bake at 180 degrees for half an hour.