by Nadia Taglialatela
For regulars of the island of Ischia – and for those who live there year-round – the place already has the power to unlock memories: Lisola, the venue that opened last year in Forio, is proof of how one can operate with discernment, elegance, and just enough respect for the past to extend the life of what once was, but making it better. Usable and aligned with needs that have changed significantly. And this approach becomes true innovation in tradition, far more than just a slogan. If you don’t update it, tradition dies – and yet here, everything has been reborn and now shines brighter than ever.
A restaurant carved in stone
The venue has irresistible charm, a breathtaking view, perfect lighting, and thoughtfully designed table settings. In short, everything needed to celebrate the magnificent stone structure that in the past was already a major draw for locals and visitors alike: years ago, before a forgettable stint as a dance hall, this was home to a simple eatery aptly named La Pietra. But Nino Di Costanzo, Ivano Veccia, and Federico de Majo have turned it into a masterpiece – something that didn’t exist before but was much needed. When there's a desire to attract the right kind of tourism, services must be elevated – and they have done so admirably and with foresight. Pleasing not only visitors, but also many locals who now rely confidently on the wide-ranging, high-quality offering. Just like the generous spaces, which extend across outdoor tables and sofas, here the kitchen and the pizza offer experiences to be enjoyed in ways different from the norm – certainly more modern.
A concept that hits the mark
Cocktail bar, fine wines, curated selections of artisanal cured meats and cheeses, grilled meats, and Mediterranean cuisine that brings the territory and its produce to life, blending them with the technique and insight of a master like Nino Di Costanzo. Views that etch themselves into memory. One could stop there – but no, because there’s also outstanding pizza. The creation of Ischian pizzaiolo Ivano Veccia, whose work has been consistently impressive for years, thanks to the ongoing dialogue between cuisine and baking in his approach. Veccia knows how to cook and how to work with flours, doughs, and timings – always adding something new. He is not only consistent, he is constantly evolving.
Sumptuous toppings, rooted in the local area but without constraints when something different is called for. Free to express their full potential – wine cellar and mixology included. We’re fans of the Capricciosa, a Neapolitan classic that perfectly symbolises what was done yesterday and what is being done today. No need to change its name, just its fundamentals. The masterful use of vegetables and fried foods is to be praised – all while a sunset unfolds before you, piercing your very soul. This marvellous vault of good taste seems to lack absolutely nothing.
Lisola Restaurant – via G. Mazzella, 116 – Forio, Ischia (NA) – lisola.restaurant
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