Ristorante Indaco — Restaurant in Lacco Ameno

Absolutely one of the top 3 restaurants we’ve had on our honeymoon through Europe, and even I’d argue this is definitely better than quite a few other 3 star Michelin restaurants too… The presentation from start to finish was incredibly tasteful and creative, ranging from outdoor seaside sitting to transitioning indoors. All the dishes draw inspiration from the sea. There were many dishes where we equally enjoyed the presentation and “played” with our food. One of the most memorable dishes was cucumber foam on top of a plate where you see plastic waste and candy wrappers—you eat the foam which is shaped like plastic trash—it’s such a creative and impactful way of sending the message about the precarious state of the waters and essentially the way of life for the people on this island. Chef Palamero was born on the island — and in every dish you can clearly see the inspirations from the island and the waters/living organisms around it. The entire staff was so incredibly warm and made our evening so special — the dessert presentation in the form of a pearl was so beautiful!

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I’ve lived in NYC for the last 7 years and have also traveled to 50+ countries mainly to eat good food. I love an amazing hole in the wall as much as a Michelin star restaurant - to me good food is good food. This was the most disappointing fine dining meal I’ve ever had. To be totally blunt the food just wasn’t very good. Some dishes like the risotto were good not great while others like the tuna belly (one of my fav foods normally) were awful. I’ve never not finished my courses at a tasting menu before but it just wasn’t good. The vibe was also very sterile and the staff spoke in hypotheticals to the point where we had no idea what they were talking about. For example when the desserts menu came they told us we could have “fresh yet light,” “a timeless delight” etc. The meal had already been bad to this point so I asked if the waitress could tell us what the desserts actually were so we could just pick and she said no. Overall it was a weird experience and not at all worth 470 euro. We ate at Cantinando two nights before and had significantly better food - best pasta in ischia for...

The emphasis at this restaurant is on presentation. The presentation is incredible and highly creative, wonderful even. But, in the end, it should all about the food, not the presentation. We had a 10-dish tasting menu and there was not one plate, not one, that was served to us that was in any way memorable other than visually. Honestly, we had much, much better meals at local restaurants, even at those snack bars on the beach, for 1/10th the price that were so much tastier. I think this is a chef trying to chase a 2nd or a 3rd Michelin star and he doesn't know how to do it outside of flashy, visual special effects. But food is Food. It has to start there. The visual effects should be just the icing on the cake, not the main attraction. What a...