The story
Il Saturnino began in the second half of the twentieth century when Philip Dakin, an American who came to Italy dreaming of acting in Fellini’s Rome, fell in love with Ischia and Francesca Sacchetti. Together they opened a restaurant in what was once a storage cellar for fishing nets. That original spirit – a meeting of worlds, a focus on the sea – still defines the place.
The restaurant sits on the steps leading down to the port of Forio, on the island of Ischia. A luminous veranda looks out over the bay, with just a few tables. The atmosphere is comfortable and unhurried. The kitchen, led by chef Ciro, draws on the island’s maritime traditions, revisiting dishes from memory with imagination and restraint. The wine list holds over 220 labels, both international and local.
The cooking is built on fresh fish and vegetables from the restaurant’s own garden. Among the historic dishes are a crudo of local bluefish arranged with shrimp, herbs, and small vegetables; calamari with potatoes and zucchini, served as a warm appetizer or a main course; and a cold salad of octopus and cuttlefish dressed with raw or lightly blanched vegetables. The critics note that the kitchen avoids unnecessary complication and heavy-handed seasoning. As Gianni Mura wrote, “Basil, oregano, and tomato: this is Mediterranean cuisine, here not as a fashion but from tradition and conviction.”
Il Saturnino has earned a Michelin Recommended distinction, a recognition that aligns with its steady, family-run approach. The cooking is essential, the service attentive, and the setting – facing the port of Forio – quietly enchanting. It is a place where the story of the island and the story of a family meet on the plate.
Recognition
Ambience
Details
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