Our cuisine

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Our cuisine

We welcome you to our kitchen, where the specialities of the island of Ponza come alive in every dish. 

Our varied gastronomy, based on fish, meat, vegetables and cheese, is distinguished by the authenticity of local traditions. We put a touch of creativity into every dish, offering you a unique culinary experience that explores gastronomic inventiveness without losing the roots of Ponza tradition. Try the dishes recommended by the chef and, if you feel nostalgic (we are sure you will), you will find hints on how to prepare them at home too! Enjoy your meal!

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Grilled octopus with steamed vegetables and balsamic sauce


Procedure: Wash the octopus well of its impurities in the suckers and remove the mouth, eyes and guts in the head. 


Steam the octopus and vegetables for 4 to 10 minutes, season them with salt and EVO oil and arrange on a serving dish, complete the cooking of the octopus cut into tentacles on a very hot griddle by letting it caramelise slightly. 


Once placed on the vegetables, finish the dish with a few drops of reduced vinegar (concentrate) and edible petals.

  • grilled octopus

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  • gnocchi

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Homemade gnocchi with amberjack dried tomatoes and capers


Procedure: Fry the garlic, EVO oil and fresh parsley with the capers and dried tomatoes cut into strips, add the diced amberjack meat with a pinch of salt and allow it to take on flavour in the sauce by basting with stock. 


Once the gnocchi are cooked in plenty of water, drain them and stir them into the sauce over a high flame.

Swordfish steak with aubergine brunoise, cherry tomatoes, capers and pine nuts on creamed peas with mint sauce


Procedure: Wash the vegetables and cut them into cubes, place them in a bowl and add pine nuts, capers, chopped fennel, salt, pepper and EVO oil and leave to season. 


Season the swordfish slices with salt and pepper, brush them with oil and place them on a very hot griddle for a few seconds. 


Then place the slices on a baking tray, cover with the seasoned vegetables and bake in a ventilated oven at 180 °C for 6/7 minutes.

  • swordfish

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Book a table to savour the typical specialities of the island of Ponza

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