Ischia represents in the collective imagination an island of verdant well-being. Emerging from the sea to stand as an island in the Mediterranean tells its inhabitants a centuries-old story, built on the traditions and customs of peoples who over the centuries have connoted not only its appearance but also its agricultural and wine production. Home of Biancolella, home of the pit rabbit, the island is surrounded by a good, deep sea and protected by elements unique in the world, such as Poseidonia, which already expands at the foot of the Aragonese Castle, for example.
And it is in this incredible mix of experiences and possibilities that the Cap’e Fierr restaurant was born. Right on St. Peter’s Beach, Vincenzo and Yessi promise dizzying novelties enriched by a strong sense of tradition and exotic suggestion. Cuisine that meets the local catch and is realized in dishes designed in every detail. The raw material respects the seasonality of local products and deepens the relationship between man and nature, land and sea. An experience to be had if you are looking for refined but well-articulated dishes, explained in their construction, able to meet the needs of fine and hungry palates, true connoisseurs of the sea and seekers of savory stories.
At Cap’E Fierr, cooking is a family affair, a reality handed down like a recipe, the kind that is then transformed over time without ever losing the taste for originality. Sea and land dishes, with an interesting and varied wine list and a natural selection that sanctions a precise choice, that of telling about quality, sustainable and partly forgotten raw materials. The protagonist of the table thus becomes the love for their land, but also for the diners: not just customers, but welcome guests every day for both lunch and dinner, with two different proposals. By day, seafood menus, light lunches and always fresh; by night, as the sun goes down, a riot of fusion and experimental cuisine, with several experience menus.