ristorazione — Forio · Campania
On the beach of Chiaia, in Forio d'Ischia, the sea is not a backdrop: it is the kitchen, already at work before you even sit down. Marechiaia tells the story of the island through the day's catch and the recipes Ischia has kept for generations.
Getting to Marechiaia is already part of the experience: a few minutes' walk from the port of Forio, along the shore, and the restaurant appears right on the beach, its tables on the covered deck facing the bay of Chiaia. The seafront setting — and the sunset light falling over the gulf — is the first course the place has to offer.
The indoor dining room, recently renovated in a modern maritime style, is elegant without excess: the kind of setting that leaves room for the food and the conversation. At the helm of the welcome is Stefano, part of a family-run management whose care shows in the service — attentive and warm even on the busiest evenings, as regular guests note.
In the kitchen, the work is built on fresh catch and local ingredients: scialatielli allo scoglio (pasta with mixed seafood) and paccheri allo scorfano (pasta with scorpionfish) are the dishes most often mentioned in reviews, alongside coniglio all'ischitana (Ischia-style rabbit) — a specialty of the land that has shared the table with the sea for centuries on the island. Battered anchovies and stewed salt cod with capers and olives round out the picture.
From the beach of Chiaia to the table, the full story of Marechiaia is in the page: dishes, hours and how to get there.
