Food and wine, naturally, sit at the centre of the experience.
At Ristorante La Torre, Chef Giuseppe D’Abundo’s menus celebrate seasonal produce and local seafood through dishes that feel deeply rooted in Campanian tradition. Down by the water at La Baia, lunches drift easily into late afternoons over raw fish, pasta with mussels and chilled white wine.
Beyond the hotel, wine experiences offer another lens into the island. Ischia’s winemaking history dates back to the eighth century BC, when Greek settlers first planted vines on its volcanic slopes.
Today, vineyard visits and tastings at estates like Tenuta Calitto and Cantine Mazzella reveal a side of the island many visitors never fully encounter – one shaped as much by terraced vineyards and mineral-rich soils as by beaches and thermal waters.
