The story
At Baia San Montano in Lacco Ameno, the volcanic shoreline isn’t just a backdrop—it’s the oven. Chef Max Mariola calls Fernanda’s spot here a must-visit for the unique experience of cooking food directly under volcanic sand. It’s a theatrical, elemental approach that turns a simple meal into an island ritual, with the sea breeze and black sand setting the scene.
Mariola specifically highlights the “delicious octopus and chicken” emerging from this subterranean heat. The octopus and potatoes, alongside the chicken, are the dishes he endorses. For anyone seeking a casual, family-friendly meal that feels genuinely tied to Ischia’s landscape, this is a scenic, street-food-adjacent stop that delivers more than just a plate—it delivers a memory.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
“The chicken cooked under the sand was beautiful, with an incredible smell. It took two hours to cook, but it was worth it. The meat was juicy and flavorful, infused with the volcanic steam.”
What creators say
1 creator has covered Baia San Montano. Most active: Chef Max Mariola
- Loved
Chef Max Mariola
A trip to ISCHIA, complete with a recipe for Ischitan Rabbit - Chef Max Mariola · @ 3:40
Fernanda's place at Baia San Montano is a must-visit for the unique experience of cooking food under volcanic sand, with delicious octopus and chicken.
Dishes mentioned
Octopus and Potatoes
I cooked octopus and potatoes under the sand, in a container that steams because the sand is 100°C. I pulled it out and it was perfect, wrapped in pillowcases. The octopus was delicious, tender, and the potatoes were soft. It's a unique experience, cooking with volcanic heat.
Chicken
The chicken cooked under the sand was beautiful, with an incredible smell. It took two hours to cook, but it was worth it. The meat was juicy and flavorful, infused with the volcanic steam.