A straightforward family trattoria in the centre of Forio, the kind of place that has been feeding locals and visiting Italians for decades without much changing. The menu follows the seasons and the fishing boats: fresh squid grilled or stuffed, linguine with clams, grilled fish bought that morning, and sea urchin when the season allows. The coniglio all'ischitana — the island's signature rabbit stew — is made here as it should be: slow, fragrant, and served in the terracotta pot it was cooked in.
The wine list leans heavily on Ischia producers, as it should. Ask for a Biancolella from the current vintage; the kitchen knows which bottles to pair with which dishes and will tell you if you ask. No reservations taken for lunch; dinner in high season benefits from booking ahead. Prices are honest for what you get, and portions are sized for people who have spent the day on a beach or walking up a volcano.