Il Cappero Restaurant Michelin Star

There is no truer love than the love of food.

Open until October 8th, Orari: 19:30 - 22:30

The terrace overlooking Lipari’s sea stacks, the shape of the waves on the horizon, the sweet melody of the sea: here, where nature’s incredible spectacle gently soothes our soul, is a cozy little restaurant that will guide you in a sophisticated adventure through the sensations and emotions of the Mediterranean.

Il Cappero, the starred restaurant in the heart of Therasia Resort Sea & Spa, is a true temple of taste! The color combinations and culinary compositions follow contemporary trends, re-inventing the rich local tradition. An adventure in the constellation of taste and excellent delights of the Sicilian gastronomy.

An elegant and sophisticated environment: delicate lines and pale colors welcome the guests in the evocative scenario of the Aeolian sea. Illuminated by the sunset and the gentle glare of the candles, the dreamy atmosphere of “Il Cappero” offers an unrivaled culinary experience. A pleasure for the palate and the senses, inebriated by the Chef’s cultivated mix of flavors and fragrances.

Cooking is a love story that generates delights.

Fresh and meticulously hand-picked ingredients, an open kitchen for transparency, the Mediterranean style. The preparations condense the history of this land and the needs of discovery of those who choose it for their holiday adventure. The delicate fish appetizers, the delectable first courses, the intense balance of the tastes of the second courses and, finally, the rediscovered charm of traditional Sicilian desserts: a rich menu accompanied by a choice of wines that perfectly pairs with the preparations.

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.