Returning to breathe the winds that make the island hosting us unique, nestled between the sea and the volcano. The cuisine of Il Cappero has traveled from Sicily to the world, embracing influences and reinterpretations. Today, it returns home, starting from the territory of the Island of Vulcano for a philosophy focused on the purity of taste, sustainability, and local production. Contaminating and experimenting is beautiful, but only by eliminating the superfluous can one get to the essence. Every fish, every animal, and every vegetable on the island is sacred here and is enhanced with the right concentration.

Territory, taste, and purity
We have decided to invest in sustainable catering. This translates into specific choices such as:
- self-production
- collaboration with fishermen and producers from the Island of Vulcano
- selection of sustainable proteins from hand fishing and non-intensive local farming
- conscious cooking style through the use of low-energy equipment
- reduction of single-use plastic and decrease in water and energy consumption
- social responsibility reflected in fair and dignified treatment of staff and welcoming feedback from customers and staff for continuous growth and awareness.

The customer is involved in the sustainable narrative, educated about the ethical choices in preparation. Social responsibility is reflected in fair treatment of staff and collaborations with the local community. "Il Cappero" is a partnership with sustainability, aiming to reduce water and energy footprint. A new culinary philosophy also resulting from constant dialogue with our customers, whose satisfaction is achieved through a sustainable approach.

Monoprotein Cuisine
Dishes with a clear identity and concentrated taste that enchant the palate with just one element or at most two. The menu choices contain one or a maximum of two protein elements. A choice of taste and style that reinforces the commitment to waste nothing. An experience that clearly tells the flavor and knowledge of the island. Discover it.

The inspiration of our Chef Onofrio Pagnotto, manifests itself through each dish, with a meticulous selection of ingredients from sustainable sources. Here, the watchword is ‘responsible sourcing’: we prefer local, organic and seasonal ingredients, a choice that goes beyond the palate, supporting local producers and reducing the environmental impact of transport. All this has earned the restaurant a Michelin star in 2025 and a green star award.