Travel Reference
In-Depth Information
Albergo il Monastero
( 081 99 24 35;
www.albergoilmonastero.it
;
Castello Aragonese, Rocca del Castello; s €85, d €120-170; Easter-
Oct; )
The former monks' cells retain a certain appealing sobriety, with dark-wood fur-
niture, vintage terracotta tiles and no TV (the views are sufficiently prime time). Else-
where there's a sense of space and style, with vaulted ceilings, plush sofas, a sprinkle of
antiques and bold contemporary art by the late owner and artist Gabriele Mattera. The
hotel restaurant has an excellent reputation.
HOTEL
€€
Hotel Semiramis
( 081 90 75 11;
www.hotelsemiramisischia.it
; Spiaggia di Citara, Forio; d €118-156; late Apr-Oct;
)
A few minutes' walk from the Poseidon spa complex, this bright hotel, run by friendly
Giovanni and his German wife, channels the tropics with its central pool surrounded by
lofty palms. Rooms are large and beautifully tiled in traditional yellow-and-turquoise
style. The garden is a lush, glorious oasis of fig trees, vineyards and distant sea views.
HOTEL
€€
Eating
Seafood aside, Ischia is famed for its rabbit, which is bred on inland farms. Another local
speciality is
rucolino
- a green liquorice-flavoured liqueur made from
rucola
(rocket)
leaves.
Montecorvo
( 081 99 80 29;
www.montecorvo.it
; Via Montecorvo 33, Forio; meals €30; 12.30-3.30pm & 7.30pm-1am)
While the cave-set dining room and junglelike terrace are memorable enough, it's owner
Giovanni's imaginative home cooking that steals the show. The antipasti see some in-
spired pairings, whether it's prawns with orange, or oven-baked sardines with mozzarella.
Perfect pasta dishes include a zesty
linguine al limone
(linguine with lemon), while the
grilled meats are sublimely succulent.
ITALIAN
€€
Cantine di Pietratorcia
CAMPANIAN
€€
( 081 90 82 06;
www.pietratorcia.it
; Via Provinciale Panza 267, Forio; meals €30; lunch & dinner Mon-Thu, till
late Fri-Sun)
Set among tumbling vines and rosemary bushes, this family-run winery is a
foodie's nirvana. Tour the 18th-century stone cellars, sip a local drop and graze on rare
cheese, including offerings from the Cilento's revered father-and-son team Antonio and
Angelo Madaio.
