The love and sense of importance that the Monastery Kitchen reserves for food goes well beyond any standard approach because we seek to care for our guests from breakfast to dinner, with the greatest possible attention paid to the choice of the dishes offered.
That which you will be able to enjoy in the morning is the result of work which aims at offering food which is rich in carbohydrates with few fats, without, however, being excessively severe since, when all is said and done, you are here to relax!

A full and complete breakfast, to be eaten in calm and tranquility, consisting of hot drinks, fruit juices, milk, yoghurt, cereals, fiber, dried fruit, cheese, cut meats, bread and the magnificent Torte del Monastero (Monastery cakes) guarantees the necessary energy to face a day at the sea, at the thermal baths or touring the island.

In the evening, upon returning to the hotel, and after an aperitif taken at dusk, you will be able to enjoy a romantic evening on our terrace and surrender yourself to the delights of the Monastery Kitchen.

On magnificent summer evenings the reserved choice of tables looking out over the sea and removed from the noises of the Island, immersed in the stillness of the Castle, will make up the wonderful scenery for your voyage of discovery among the flavors of the Italian south and the south of the world, which are grounded in goodness, freshness and the high quality of the basic ingredients of our cuisine.

The gastronomic experience of our Monastery Dinners alternates each evening with meat, fish or vegetarian menus, comprising at least three courses, plus dessert and fruit. The food in each of the three servings always matches, for taste and quantity, both the dish that comes first and that which follows. Alternatively, you can choose a single dish, composed of little tasters. We pay particular attention to fresh and dried legumes, when available. So you can enjoy beans, lentils, broad beans and chick peas, both alone (in soups or purées) or together with vegetables and cereals (rice, spelt, barley and quinoa).
Upon request, we will be glad to prepare il coniglio all’ischitana (Ischian Rabbit) for you with a taste of bucatini pasta or any other pasta that you prefer.

The vegetables, herbs, onions, garlic and lemons used in our kitchen come principally from our Monastery vegetable garden which is 100% biological, as is the wine, made from the Biancolella grape from the Portanova al Castello estate.
The oil is extra virgin olive oil, and is almost always added cold.
All the cakes, pastries and flat breads in the monastery are exclusively prepared by us and the bread, baked in a wood stove, comes from the age old Boccia oven at Ischia Ponte.

Our decision to offer a fixed menu is dictated by our desire to always maintain the same home and hand-made characteristics in our cuisine.
A selection of wines accompanies dinner at the Monastery.

Francesco Tramontano
Head chef Albergo Il Monastero