Indaco

Although the sun sets behind you at this restaurant, the sky takes on beautiful indigo hues at dusk (hence the name Indaco), so it’s well worth getting here for sunset. Overlooking a small bay at the Regina Isabella hotel, the restaurant boasts sweeping views of Lacco Ameno, Casamicciola, the island of Procida, Vesuvius and Bacoli, all of which unfold in front of your eyes with the sea like a bay enclosed by the islands – an unforgettable sight! At the helm in the kitchen, Pasquale Palamaro from Ischia serves elaborate and creative dishes inspired by his childhood memories, all showcased on two tasting menus (fish takes centre stage although a few meat dishes also feature) from which dishes can also be chosen individually à la carte style. The wine is of the highest quality, both in terms of the extensive selection (more than 1 000 labels) and the recommendations provided by the enthusiastic sommelier.

Michelin-starred since 2013 under Chef Pasquale Palamaro

• Indaco earned its Michelin star in 2013, recognizing the restaurant's growth and the staff's excellence.

A garden-to-table, seafood-forward philosophy rooted in Ischia

• The menu is predominantly marine, featuring island products and produce from a private garden (orto privato), reflecting a dedication to local ingredients and Ischia’s culinary heritage.

A twilight, sea-side setting with indigo-inspired storytelling

• Located in a small bay in Lacco Ameno, Indaco is perched by the sea with a darsena, offering an intimate dining experience under the stars; the concept and name draw on the color indaco, evoking the sea at dusk.

Signature Ingredients

• Seafood from Ischia’s surrounding waters: The heart of Indaco’s cuisine is marinara and seafood-driven, with ingredients sourced directly from the island’s own waters. This signature category captures Ischia’s maritime bounty, delivering fresh, seasonal flavors that define the restaurant’s identity and connect diners to the sea and the island.
• Local island products (prodotti del territorio isolano): The menu showcases the island’s terroir by incorporating regional agricultural products and artisanal ingredients native to Ischia. These island-derived components ground the dishes in place, reflecting Ischia’s culinary traditions and the calling card of a Michelin-starred kitchen.
• Produce from the private garden (orto privato): Vegetables and herbs cultivated on-site with passion form a crucial farm-to-table element, enriching dishes with vibrant, garden-fresh flavors. This on-site cultivation highlights sustainability, seasonality, and a deep respect for the island’s produce, complementing the seafood focus with aromatic and flavorful greens and herbs.