Our Menu
Restaurant Il Mare
Salads
| Beef heart tomato, Campania buffalo mozzarella 7 | ||
| Caesar salad, lettuce, chicken, bacon, eggs, toasted bread, dressing 1, 3, 4, 5 | ||
| Niçoise salad, potatoes, green beans, eggs, beef heart tomato, black olives, tuna, Cantabrian anchovies 4, 3, 5 | ||
| Mixed salad, beef heart tomato, lettuce, arugula, corn, carrots | ||
| Parma ham and Campania buffalo mozzarella 7 | ||
| Iberico jamón ham with toasted bread and Piennolo tomato pesto 1, 8 | ||
| Frisella with datterino tomato, tuna and green olives 1, 4, 5 | ||
| Ham and cheese toast 1, 7 | ||
| Club sandwich, chicken breast, tomato, lettuce, fior di latte, egg, bacon and french fries 1, 3, 5, 7 | ||
| Ischian Zingara, toasted bread, lettuce, mayonnaise, tomato, raw ham and french fries 1, 3, 5 | ||
| Crostini with butter and Cantabrian anchovies 1, 4, 5, 7 | ||
| Ebi furai with sweet and sour sauce 1, 2, 3, 4, 11 | ||
| Burger bun with chianina hamburger, lettuce, tomato, cheddar, bacon, BBQ sauce and french fries 1, 3, 5, 6, 7, 8, 11 | ||
| Bun with zucchini alla scapece, fior di latte, guacamole sauce and arugula 1, 5, 7, 8, 11 |
First Courses
| Gragnano spaghetti with fresh local cherry tomato and basil 1 | ||
| Gragnano linguine with seafood and seaweed oil 1, 4, 14 | ||
| Gnocchi Sorrentina style 1, 7 | ||
| Summer rice salad with seasonal vegetable caponata 5, 7, 9 |
Main Courses
| Grilled catch of the day, roasted vegetables and lemon citronette 4, 5 | ||
| Smoked salmon, fresh orange segments, sweet and sour Tropea onion and piperna crostini 1, 4, 5 | ||
| Grilled beef fillet with seasonal vegetables and its demi-glace 8 | ||
| Chicken cutlet with french fries 1, 3, 5 |
Dessert
| Dessert of the day |
Raw Appetizers
| Royal Platter: 2 red prawns, 2 langoustines, 4 oysters 2, 4, 6, 12, 14 | ||
| Selection of oysters with sauces and vinaigrettes 6 pcs 6, 10, 12, 14 | ||
| Red Prawn (S.D.) 2 | ||
| Jumbo Langoustines (S.A.) 2 | ||
| Sea truffle clams (S.A.) 14 | ||
| Razor Clams (S.A.) 14 | ||
| Sea Urchins (S.A.) 2, 4, 14 | ||
| Black caviar, 10 g 4 | ||
| Black caviar, 30 g 4 | ||
| Black caviar, 50 g 4 |
Appetizers
| Catch of the day carpaccio with Ischian citrus fruits, kumquat marmalade, flax seeds and Asetra caviar 4, 11 | ||
| Roasted octopus cappuccino with potato espuma, olive tapenade, shallot vinaigrette and cocoa powder 4, 5, 7, 14 | ||
| Cod tempura with crispy escarole, anchovy and caper dressing 1, 3, 4, 5 | ||
| Beef tartare with black truffle, Jerusalem artichoke chips, Provolone del Monaco sauce and aromatic herbs from Ischia 5, 7, 8 | ||
| Low-temperature egg, "alle Fumarole" style, with parmentier potage, Parmigiano Reggiano chips and toasted almonds (veg) 3, 7, 8 | ||
| Tomato textures and Agerola provola foam (veg) 7 |
First Courses
| Pasta and potatoes with seafood, raw and cooked shellfish, crusco pepper powder and basil infusion 1, 2, 7, 14 | ||
| Homemade gnocchetti with local squid, Campagnano bean purée and Agerola provola cheese 1, 4, 7, 14 | ||
| Lemon risotto with sea urchin dressing, raw prawns and piperna (min. 2 pax) 2, 7, 9, 10, 14 | ||
| Tortelli filled with Ischia-style rabbit, black truffle and its jus 1, 3, 7 | ||
| Caprese-style Raviolo filled with ricotta, marjoram and lemon with tomato textures and mozzarella sauce (veg) 1, 7 | ||
| "La Nerano" Gragnano thick spaghetti with San Pasquale zucchini and Provolone del Monaco cheese (veg) 1, 7 |
Second Courses
| Local catch in scapece style with beurre blanc, ikura and escarole turban "alla monachina" 4, 7, 12, 14 | ||
| Tuna tataki with soy-glazed leek, squid ink mayonnaise and lemon marmalade 3, 4, 6 | ||
| Brill terrine with ratte potatoes and seaweed oil infusion 4, 7 | ||
| Variation of Ischia-style rabbit with potatoes 7, 10 | ||
| Chargrilled beef fillet with its jus, sautéed chard and fig mostarda 5, 8, 10 | ||
| Catch of the day 4 |
Tasting Menu: "Tifeo - The Breath of the Volcano"
| A Journey to Sant'Angelo: a sensory experience in five courses curated by Executive Chef Raffaele Dell'Aria. An avant-garde journey through the depths of flavor and the power of myth, where local ingredients meet the volcanic spirit of Ischia. |
Tasting Menu: "The Soul in the Glass - Pairing"
| A regional pairing journey through the native grape varieties and legendary wineries of the island of Ischia, curated to highlight the mineral nuances of Tifeo. From the shore to the crater. A selection of 5 wines curated by our sommelier. |
Allergens
Restaurant Il Mare
| 1 | Cereals containing gluten wheat, rye, barley, oats, spelt, kamut, etc. |
| 2 | Shellfish and shellfish products include shrimp, lobsters and crabs, commonly associated with severe allergies. |
| 3 | Eggs and derivative products |
| 4 | Fish and derivative products. |
| 5 | Peanuts and derivative products. |
| 6 | Soy and derivative products. |
| 7 | Milk and derived products, including lactose. |
| 8 | Nuts almonds, hazelnuts, common walnuts, cashew nuts, pecans, Brazil nuts, pistachios, Queensland nuts and derived products. |
| 9 | Celery and derivative products. |
| 10 | Mustard and derivative products. |
| 11 | Sesame seeds and derivative products. |
| 12 | Sulfur dioxide and sulphites in concentrations higher than 10mg/kg or 10mg/l. |
| 13 | Lupins and derivative products. |
| 14 | Molluscs and derivative products. |
Quality and Passion
Every dish tells a story of tradition and innovation.