The unique and evocative panorama of the Oasis restaurant will accompany you to the tasting of a menu of traditional cuisine, fascinating you completely... The magical atmosphere will be the setting for a memorable dinner...

Doses for one person

Tuna 200 gr, Basmati rice 40gr, a slice of sandwich bread, pumpkin 20 gr, potatoes 10 gr, sea lettuce, a leaf, ½ yellow peach, oil to taste, lemon to taste, Salt to taste, black pepper to taste, granulated pink, pepper to taste, turnip top, sprouts to taste, mint to taste, lemon to taste

Directions

Take a non-stick pan, salt, oil and pepper the tuna. Scald in the pan on all four burners for about a minute on each side. Remove from the pan, make an oblique cut and lay it on the previously roasted bread.
Prepare the pumpkin and potato puree and fry the lettuce leaf. Serve all the ingredients and serve with mint.

Dish reviewed in the Ischianews magazine issue of September 2018

The Oasis restaurant resembles a paradise; the sea view frames the location in a romantic and inviting way. We just have to taste a seafood dish with local aromas, lemon and cuttlefish. All this will make your evening delightful, delighting your palate with love and flavor...

Doses for 2 servings

Bronze-drawn Gragnano pasta 200 gr, Cuttlefish 500 gr, 1 clove of garlic, Extra virgin olive oil as required, Lemon peel to taste, Parsley to taste, Mint as required, Pomegranate 50 gr

Directions

Fry garlic in the pan, add and flash fry the cuttlefish and cook for about three minutes, add pasta and sauté in the pan with the parsley, then garnish with pomegranate.

Dish reviewed in the Ischianews magazine issue of August 2018

The Oasis Restaurant is located overlooking the Citara Bay, one of the most charming places of the island, inside the exclusive SorrisoThermal Park, “Thermae Resort”. The location is imbued with elegance and sobriety with attention to the smallest details. The kitchen is rarest with a wise use of the best raw materials from Ischia and imaginative reinterpretations, a good balance between experimentation and tradition that makes each dish a new discovery for the palate.

Ingredients

1 fresh squid, 1 white onion, peas, oil, salt and pepper.

Method

braise onion with extra virgin olive oil, add peas and a glass of water, cook for 1 hour. Sift the mixture. Sear the squid in a frying pan and serve on the cream of peas.
Garnish with previously fried yellow datterino tomatoes.

Dish reviewed in the September 2016 Ischianews magazine

The Oasis Restaurant is located overlooking the Citara Bay, one of the most charming places of the island, inside the exclusive SorrisoThermal Park, “Thermae Resort”. The location is imbued with elegance and sobriety with attention to the smallest details. The kitchen is rarest with a wise use of the best raw materials from Ischia and imaginative reinterpretations, a good balance between experimentation and tradition that makes each dish a new discovery for the palate.

Ingredients

Red Shrimp (from Mazara del Vallo), Datterini tomatoes, fresh ginger, Gazpacho. Pasta with flour legumes (chickpeas, white and yellow beans peas shelled)

Directions

Saute garlic and olive oil and add the shrimp, put three cherry tomatoes “Datterini” cut in half, add a little cooking water. Once cooked the pasta, toss it in the pan. Finally, stir in extra virgin olive oil and finish with a sprinkling of fresh ginger. Preparation of Gazpacho: Marinate Datterini tomatoes, basil, olive oil, oregano and salt. Blend the mixture and sieve. Mise en Place: Spread Gazpacho evenly on the plate and serve pasta.

Dish reviewed in the July 2016 Ischianews magazine

A place where music surrounds you, where the deep blue sea catches your eye, where a wide selection of dishes involving the 5 senses for smell and taste. This and much more is the Oasis restaurant that overlooks the bay of Citara. The facility is equipped with kitchen and lounge bar for cocktails and tastings. Chef Domenico Sepe prefers traditional cuisine, revisiting it, but keeping the traditional flavors. The dish was presented at the expo to follow the Mediterranean diet.

Ingredients

Kamut spaghetti, Mediterranean amberjack, Sorrento tomatoes, herbs, olive oil, salt

Directions

Marinate the pieces of amberjack in tomato water (previously obtained squeezing tomatoes in a bag of fabric that acts as a filter) flavored with basil, thyme and marjoram. When the pasta is cooked, add it to the mixture and simmer in a pan without oil for a few minutes. Before serving, add raw oil and local herbs

Plate reviewed in the July 2015 Ischianews magazine

If you want to taste some dishes from the innovative, original and special flavor thanks to unique bond never together one has to rely make reference to the inventiveness of chef Domenico at Oasis restaurant, who, as an orchestra conductor, directing his dishes in a symphony simply perfect. At Oasis also comes a great new feature that ties a refined style to a ‘fishing’ one: the “fish counter”, with the exposure of the catch of the day so that customers can choose their plate ‘live’!

Ingredients

bread, tomato of Sorrento, provolone, mullet

Directions

Marinate the tomatoes with olive oil, salt and oregano. Fillet the mullet raw with salt, basil and cheese and bake in the oven at 180 degrees for about 5 minutes, the time bread takes to became crisp. Decorate with a pesto sauce, carrots and oranges prepared by emulsifying the ingredients. Add also fried mullet in batter with the addition of smoked salt for a perfect mix.

Plate reviewed in the September 2014 Ischianews magazine

Each dish has its season! This is the key concept that chef Domenico, guest in the program "casa alice" broadcast on Sky, adopts for the creation of his dishes. Thanks to the ingredients always fresh and genuine he will be able to delight the most demanding palates.

Ingredients

80 gr of linguine, 150 gr fresh peas of which 50 gr whole and the remainders blanched and smoothies, 2 sprigs of mint and 1 julienne inside the cream, 2 cherry tomatoes cut into strips, Salt, pepper, Extra virgin olive oil

Directions

While pasta is cooking, saute a clove of garlic with olive oil. In another pan, heat a few minutes the cream of peas previously prepared by emulsifying the peas and remaining unaltered color without adding salt. Remove the garlic and add the julienne tomatoes and calamarelle. Cook for a few minutes so that the calamarelle remain soft, adding a little of cooking water.
At the end of cooking, add the pasta to the sauce and mix well.
Use as a background the pea soup in the pot.

Dish reviewed in the May 2014 Ischianews magazine

The raw seafood is synonymous with freshness, at the Oasis Restaurant you can taste a variety of delicacies prepared by Chef Domenico that will delight your palate with seafood mixed with fruits and vegetables.

Ingredients

fresh tuna, sage, peaches, celery, algae, extra virgin olive oil, flour, yeast, salt, egg

Directions

Cut the tuna steaks into pieces of half centimeters, mix them in a bowl with salt, olive oil and sage until tuna seasons and finally crush the mixture. Peel the peaches and whip to get a velvety. Prepare the batter for frying; stirring an egg, flour, water and yeast until you have a liquid mixture. Then immerse algae and fry. Cut the raw celery julienne and season with salt and oil. Finally serve the dish.

Dish reviewed in the July 2013 Ischianews magazine

In the heart of Citara Bay, one of the most impressive places on the island, is the Oasis Restaurant, a true temple of taste. The cuisine invites traditional dishes enriched with original and never excessive contaminations that bring to every dish a breath of freshness, in pure Oasis style. The friendly and smart environment of the lunch involves the witness to a warm and intimate evening atmosphere, two different faces joined by the thrill of happiness. Among the Casa Oasis’s unmissable gems: pizza, the result of a long leavening with exclusive use of Italian yeast and untreated organic stone-ground flour. The restaurant offers live music and piano bars every evening.

Ingredients

Scialatielli, oil, garlic, Mazara shrimp, Norway Lobster, white wine, mussels, cherry tomatoes, parsley.

Directions

Prepare a base of oil and garlic (poached). Add a prawn of Mazara and a Norway Lobster, simmer with a little white wine. Add mussels, clams, Datterini tomatoes, put the lid so that the seafood open. Put aside the seafood from the frying pan and add the handmade scialatielli. Add the pasta, previously drained, cook in pan and plating.
Decorate with seafood and parsley.

Dish reviewed in the Ischianews magazine issue of September 2017