"A Midsummer Night"
Let us guide you on a journey through Ischia, where the scents and flavors of the past merge with a contemporary vision. A blind taste experience, where traditions come to life while honoring the stories and memories of yesterday. Beneath the moonlight, by the sea, you'll be cradled in a one-of-a-kind sensory journey, one that awakens both the palate and the soul. The secret to this experience is allowing yourself to be surprised: we recommend not reading the menu that follows, so as not to anticipate the preparations, ingredients, or cooking techniques. Please inform us of any allergies or dietary restrictions, and get ready for an unexpected and unforgettable experience.

Four courses
100€

Five courses
125€

The price of the tasting menu is per person.
The menu is designed to be enjoyed by all diners at the table to ensure a harmonious dining experience.

Caviar House selection, served with artisanal crackers, butter, and delicate smoked salt flakes.

Wild-caught fish, curly escarole, miso leche, sweet and sour red spring onion, unripe season fruits, and seeds.

Mazara prawns with nut milk, yuzu gel, and Koikuchi soy and Ikura pearls.

King prawn from Mazara
(Kg)

Prawn scampi
(Kg)

Fried eggplant millefeuille with smoked provola cheese, tomato, Parmigiano, and basil.

Ischian bluefin tuna tataki, Epomeo tomato coulis, black olive tuille and light aioli sauce.

Yakitori-style octopus glazed with sea BBQ sauce, mixed herbs and sprouts, black garlic, and potato mille-feuille.

Rustic spaghetti with Cuore di bue tomato sauce, pacchetelle of Epomeo tomatoes, brunoise of black cherry tomatoes, and confit tomatoes with basil sauce and sprouts.

Vesuvio pasta with pacchetelle tomatoes, chunks of line-caught fish, capers, olive crumble, and fresh green chili peppers.

Mixed pasta with shellfish ragù, Cilento legumes in various forms and preparations, and bay
leaf powder.

Whole-wheat Fusilli with basil cream and baked eggplant, crumbled Neapolitan tarallo, crispy dried pepper, and fresh clams.

Fresh pasta buttons filled with whipped salted cod & grilled escarole extract, served with Mediterranean dashi broth and fermented pine nut sauce.

Grilled mussels dressed with an aromatic herb and lemon dressing.

Fried shrimp, calamari, and mixed small coastal fish.

Line caught fish fillet with lemon sauce, dehydrated capers, bitter coffee pearls, and roasted potatoes.

Cicala
(Kg)

Boneless rabbit with roasted potatoes, stuffed with Nero Casertano capocollo and aromatic herb pâté, served with Parmesan sauce, tomato, and basil.

Local catch to be served with one of our pasta varieties or as a main course grilled, with Mediterranean sauce, acqua pazza, or with lemon and capers.

(Weight is to be considered for gutted fish)

Spiny lobster
(Kg)

Clawed blue lobster
(Kg)

Giffoni hazelnut ice cream, creamy Bagnolese pecorino, candied apple,
bread crumble, pearls of reduced wine and Mavros sauce.
A balance of earth and memory: hazelnut, apple, and pecorino evoke an elegant countryside, blending
sweetness, acidity, and subtle savory notes.

Cocoa sponge cake with white cream, red berry gelée, biscuit crumble,
and dark chocolate and Figaro sauce.
Two souls meeting in harmony: the intensity of cocoa and the freshness of red berries,
intertwined with a soft milk cream and enveloped by the deep notes of dark chocolate and Figaro fig sauce.

Sphere of honey and buffalo yogurt crémeux, with pumpkin and peach insert, bay leaf crumble, celery crudité, pineapple and strawberries, and sweet carrot sauce.
A journey between garden and orchard: honey, pumpkin, and peach blend with herbs and roots, among unexpected freshness and delicate sweetness.

Peanut semifreddo bar, miso caramel ganache, carob sauce,
chestnuts and nougat salted crumble, popcorn namelaka, raspberry and Sichuan pepper gel, and
caramelized popcorn.
A childhood memory transformed into a contemporary creation: peanuts and caramel meet savory notes
and deep roasted flavors, blending carob, popcorn, and raspberry

A journey through traditional Neapolitan classics in mignon format: crispy curly sfogliatella, soft-hearted frolla, rum baba, coda di aragosta, savarè with custard and black cherries, cannolo with ricotta and pistachio, tartlet with custard and fresh fruit, . A taste of authentic sweetness to accompany coffee or end lunch on a sweet note.

Traditional desserts

Traditional desserts

Prepared by us and whipped to order, with natural ingredients and seasonal fruit.

Peated scotch, Chartreuse Verte, Campari

(Peaty, enveloping, persistent)

Amber rum, white Vermouth vermouth, orange curaçao, grenadine

(Smooth, citrusy, silky)

Dark rum, red Vermouth , honey

(Honeyed, rounded, persistent)

Gin, red Vermouth, Fernet

(Herbal, enveloping, structured)