Sea vegetable garden, desserts and cuisine. It is the synthesis of the identity of our island, a land of sea! A welcoming, historic and absolutely original house, the Ischian winery carved into the tuff symbol of island architecture.
Ingredients and technique
Bolognese only in the method. The sauce, of celery, carrot and onion, is actually just mentioned here. On the contrary, we insist on fish. Also called “coccio”, “cappone” or “mazzola”, the gurnard is a queen of the sea. For an intense, filling flavor. The chef masterfully exploits every single part, the scraps for the bottom, the meat for the dish. He adds a little tomato, the basil of the garden, and binds everything with art. Green tagliatelle are homemade, with semolina, water and rocket.
Perfect consistency, full of personality. Beautiful idea, excellent execution, to be enjoyed forkful after forkful.
Value
The choice was clear. Focus on quality catering. There is enthusiasm and competence in the kitchen. Ideas circulating that cross-family memories with the need to experiment. The result is dishes that pamper and amaze, with sudden cameos scattered around the world. Room service is attentive, never sliced. The whole structure excavated in the tuff is original, the contrast with the fine table linen of the mise en place is marvelous.
Place kissed by beauty, breathtaking panorama with the privilege of sunset. Convincing value for money.
