Between tradition and innovation: The cuisine of Hotel Albatros
Hotel Albatros invites you to discover Island and Mediterranean cuisine. Our chef Vito Rullo tells the story of our island through the aromas and flavours of the glorious local culinary traditions, kin to the vast gastronomic culture of Naples.
A careful student of the recipes of the Borbonic kitchen, brought back by Ippolito Cavalcanti and Vincenzo Corra, chef Rullo composes dishes where history and innovation walk hand in hand, for the pleasure of the most distinguished palates. Not to be missed is the “Fusillone al provolone Baracco”, inspired by one of the richest families in the realm of the Two Sicilies, in whose kitchens the most revered and awarded chefs of the period, the Monzùs, honed their craft.
Our prime ingredients are the foundational element in the recipes of chef Rullo, prepared according to the season, utilizing only the freshest ingredients. Fruits and vegetables from the gardens of Forio, freshly caught fish, chickens, and rabbits raised by the best local farmers. Modern cooking technique elevates the ingredients and accentuates aromas and nuances.
It is possible to request special menus based on your dietary needs and preferences: gluten free, vegetarian…