The cuisine and menu are personally supervised by chef Adalgisa Da Silva, of Brazilian origin from Bahia, who sensitively reinterprets local and Mediterranean cuisine with influences ranging from South America to North Africa via Cape Verde and Sicily.

The menu is fixed and based on fish and changes every day. Once a week is vegetarian and is served the traditional lentil soup of Ventotene. Sweets and ice cream are homemade, as well as cookies, jams and cakes that are served for breakfast. All using seasonal fruit and fresh eggs.

We give extreme importance to the origin and freshness of raw materials, which we strive to obtain as much as possible from our garden and local producers.

From vegetables to fruit, from capers to oregano, passing through prickly pears and olives:

in Agave e Ginestra the best products of our land are picked just a few meters from the table.