The story
Indaco takes its name from the deep indigo colour the Tyrrhenian Sea turns at dusk. Set in a small bay in Lacco Ameno, on the island of Ischia, the restaurant opened in 2009 under the direction of Executive Chef Pasquale Palamaro. Its location – part covered dining room, part terrace overlooking the marina – offers an intimate, refined experience by the water, under the stars of the ancient borgo.
Born on Ischia in 1978, Pasquale Palamaro trained alongside some of Italy’s most celebrated chefs: Aimo and Nadia, Ugo Alciati, Alfonso Iaccarino, Emanuele Scarello, Antonino Cannavacciuolo, and Anthony Genovese. This rich apprenticeship became a “proficuous gym” that deepened his commitment to new techniques and raw ingredients, always anchored to the flavours and colours of his homeland. His cooking is “stories of ancient sailors and fishermen, colourful gozzi skimming the island’s sea” – a narrative that gives new form to Ischia’s culinary soul.
Indaco’s kitchen is predominantly marinara, drawing not only from the island’s waters but also from its own vegetable garden, cultivated with passion. The Michelin star, awarded in 2013 and retained ever since, recognises the continuous growth of the entire team and their ability to respond to the most demanding palates with a gourmet proposal that is both local and personal. Each dish aims to express the deep bond with the territory, using produce that tells the story of Ischia’s millennia-old food culture.
Dining here means sitting a few steps from the water, feeling the sea breeze and tasting the island’s essence. The setting is intimate, the service precise, the wine list carefully selected. Indaco is a place where the kitchen’s philosophy – “to tell the soul of Ischia through cuisine” – becomes tangible, plate after plate.
Recognition
Ambience
Details
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