Things to see and do - Ischia
Unmissable tourist site
Ischia Travel guide
Ischia : Michelin's recommendations
The capital of this luxuriant green island is divided into two districts. Ischia Porto can be reached via one of the daily ferry crossings from Naples, while Ischia Ponte is linked to the port by Corso Vittoria Colonna, an avenue lined with cafés and shops. Ischia Ponte owes its name to the dike built by the Aragonese to link the coast with the rocky spur on which they built their castle.
Tourist attractions Ischia : Things to see and do
v. Roma I - 80077 Ischia
Ischia Ponte owes its name to the causeway built by the Aragonese, linking the mainland to the rocky islet of Ischia, on which sits the Castello Aragonese, a fine group of buildings comprising a castle and several churches. From the terrace of the ba..
Via Antonio Sogliuzzo, 55 I - 80077 Ischia
Prix Prices from : 80 €
Via Federico Variopinto I - 80077 Ischia
Annabelle is a family-run hotel with outdoor swimming pool, small beauty centre, and rooms with a balcony or terrace. Located in Ischia Porto, it is a 10-minute walk from the sandy beach. Each guest room comes with free Wi-Fi, a 32-inch LCD TV and e..
Via Leonardo Mazzella 98 I - 80077 Ischia
Prix Prices from : 55 €
Hotel San Valentino Terme is set in Ischia, in a quiet area near a pine-wood. It offers a spa and beauty centre, and indoor and outdoor pools with thermal waters. San Valentino Terme’s air-conditioned rooms all feature a TV and a balcony or a terrac..
via Alfredo De Luca 6 I - 80077 Ischia
via Emanuele Gianturco 16 I - 80077 Ischia
piazza Bagni 4 I - 80077 Ischia
This restaurant celebrates sophisticated cuisine with creative dishes that are treated as a work of art or sculpture. Young Di Costanzo delights his guests with dishes that seem to have come out of a modern art museum rather than a kitchen.
lungomare Cristoforo Colombo 23 I - 80077 Ischia
via Emanuele Gianturco 19 I - 80077 Ischia
lungomare Cristoforo Colombo 8 I - 80077 Ischia
It was practically a pile-dwelling at its tentative beginnings in the 20s but is today a restaurant in its third generation of management. The cuisine is traditional and reinterpreted skilfully by this younger generation of chefs.