Il Cappero Restaurant Michelin Star

  Michelin Star

The enchanting view on the Faraglioni of Lipari, the islands on the horizon and the relaxing sound of the sea, create the frame of one of the most refined places of the Aeolian Islands: “Il Cappero”.

Located in the heart of Therasia Resort Sea & Spa, this Michelin starred restaurant represents a temple of taste for whoever loves sophisticated cuisine. The perfect location for whom expects a true sensory experience from a meal.

The balance between contrasts, colour schemes and the creativity of pairings fully represent the philosophy of cuisine of our Executive Chef Giuseppe Biuso, who in the fascinating world of gastronomy has found the ideal means to communicate, transmit and tell about himself; his mission with a main objective: enjoying a meal as an engaging journey, merging taste, irony and simplicity. Essentials, the best quality food and respecting the ingredients during the preparation.

A refined, elegant and welcoming ambiance awaits the guests, all enriched by an evocative frame of the Aeolian scenery in which, illuminated by the sunset, the magic atmosphere at “Il Cappero” will gift an unparalleled gastronomic experience. A pleasure not only for the palate, but for all senses, inebriated by the mosaic of flavours and scents created by the skilled hands of our Chef.

Gastronomy is a love story in which gives life to delicacies for the palate.

Giuseppe Biuso was born in Palermo in 1988. Since 2016 he has been the executive chef of the Therasia Resort Sea & Spa on Vulcano (Aeolian Islands) and in charge of “Il Cappero”, recipient that same year of a Michelin star (reconfirmed the following year) that crowned his dream to be included in the highly prestigious guide.

Giuseppe’s career started at age 14 when he began his studies at Palermo’s hotelier’s school.

While his first contact with haut cuisine came about with Chef Corrado Fasolato at the 2-star “MET” in Venice, it was working under Chef Nino DiCostanzo at the 2-star “Il Mosaico” in Ischia in 2012 that really set his career path.

He took off and worked at the 1-star restaurant “La Siriola” in San Cassiano, then the 2-star restaurant “Chez Dominique” in Finland, the 2-star “Villa Crespi” in Orta San Giulio with Chef Antonino Cannavacciuolo and finally at the 1-star “La Rei” in Serralunga, where he signed on as Sous Chef.

He does not forget his roots and how he rose through the ranks. He is determined, constant and tenacious. His aim to grow is powerful, but above all, he seeks to imbue the young members of his devoted staff with all the love he has for his chosen profession.