The restaurant

At Panarea, in the dream-like scenery of the Aeolian Islands, , inside the same hotel, you will find the Hycesia Restaurant, which was first opened by a then primary school teacher Maria Maisano who fell completely in love with the area.
In 1974 she bought a piece of land and decided to build a house, but her enthusiasm for cooking brought her around to opening a small restaurant in 1979. At first, there were no signposts, it was just a place for a few friends, but then she gained confidence and opened it to the public; and from there on the story begins.
Over time, what was once a hobby, soon became a family passion; in a way it can be called a “trade” carried out with dedication and sacrifices taking advantage of the changes in the market and consumer preferences, proposing simple but refined food.
In 1999, with the new millennium in sight, her sons Gaetano and Marcello decided to make some changes to the structure. They started work on the kitchen, extending the work areas and purchasing a series of new equipment. The dining room was completely renovated, the number of table was reduced and they decided to open only in the evening.
Without ever neglecting tradition, the dishes which are mainly based on fish, are varied in relation to new trends and presented in the most creative and imaginative of ways. The menu changes daily according to the fish which is caught by the scuba divers and fishermen on the island.
Customer care, the wine, oil and liquor lists are all taken care of in an exceptional manner by Andrea, the wife of Gaetano.
Nella ricca cantina è presente il meglio della viticoltura italiana (oltre 500 etichette).

Today the concern, which is listed in the best food and wine guides, is the reference point of Aeolian restaurants. Many national and international famous celebrities are among our regular customers.

It is nearly impossible to find a table unless you book well ahead!

In the low season, when the fish is “beyond the best”, we propose tasting menus called “The sea on the table”, 10 tastings of raw, smoked, au gratin, grilled and fried fish, seafood and shellfish. Each course is accompanied by a special wine. Here is an idea of what you could savour...

And to entice you even further, here is one of our menus, the "“Fillet of scalded tuna Hycesia style".