Ingredients and technique
Blue fish famous for its delicacy, here declined with great personality. Inside the roll is the Ischian escarole, prepared as you would for the famous Christmas pizza, with garlic, oil, capers and anchovies. There is the sweet, the bitter and the enjoyable acidity of the must sauce. The cooking of the roll is very fast. In a pan, with a little oil. Outside, a light and crunchy breading, made with homemade bread, dehydrated endive and pine nuts. The chef plays the three- card game, hides, reverses, teases, and wins.
If heaven exists, it could have these features. Sea, sky, furnishings. Sober and consistent elegance. Around, the bay of Cartaromana. Among the most seductive views of the island. Eating by the sea is synonymous with freedom, the success of this restaurant is in the profuse professionalism to satisfy those who choose the evening dress and those who arrive barefoot by boat. Perfect service and Mediterranean cuisine balanced between modernity and tradition. Special menus diversify lunch and dinner. The first one is informal, the second more seductive. Always in great shape, Eden is the ideal destination also for those traveling by sea, wandering among the islands.