Indaco del Regina Isabella

Ischia has an ancient charm: many of its corners and glimpses have a way of recalling a long-lost Hollywood. The symbol of that golden era is the Regina Isabella, which is home to the restaurant run by Pasquale Palamaro. He devotes his entire menu to what comes from the sea.

The Tapioca pearls with green apple, Atlantic bonito, fennel, lime and lemon balm are to die for, but we have to mention the Spaghetto with sea water, vacuum-cooked in shellfish water, coupled with an oyster, flavoured with a scallion and a tad of butter.

Margo Schachter

vede gente, mangia cose...  Food editor, firma de La Cucina Italiana, Vanityfair e altre storie. Gourmet disincantata, mangia tutto, abile con le bacchette cinesi, habitué di cocktail bar. Frequent flyer based in NoLo (Milano)