Abbruzzino

Having opened new premises in Lamezia Terme (Abbruzzino Oltre), this restaurant has retained young chef Antonio Fazio (who practically grew up here) at the helm at this address, where he continues to offer dishes that perfectly combine creativity with Calabrian traditions. This remains an excellent choice for anyone in search of regional cuisine reinterpreted with a contemporary twist. Front of house, the service overseen by the chef’s parents Antonio and Rosa is both friendly and professional. The impressive wine list is also influenced by the family’s love for the region, with one section completely dedicated to local labels, and another that focuses on wines from elsewhere in Italy and further afield. We particularly enjoyed the many delicious appetisers, as well as the rice with peas, pecorino and oysters, and the house signature dessert (bread, oil and sugar), which always features on the menu. Choose from two surprise tasting menus and a small à la carte.

Entrata in un giardino: un ingresso che racconta una cucina intima

• L'ingresso avviene attraverso un piccolo giardino, seguito da una sala moderna e minimal con sette tavoli, caratterizzata da toni grigio-argilla e bianco-mandorla.

Un ristorante a conduzione familiare con una narrativa di successione

• Nato da Antonio e Rosetta, ora guidato dalla famiglia con Luca in cucina; la squadra in sala accoglie gli ospiti e propone vini selezionati nazionali e internazionali per accompagnare il percorso culinario.

Dialogo tra tradizione calabrese, creatività e partecipazione degli ospiti

• La cucina è descritta come puro istinto, congiunzione tra terra e mare, con menu che cambia con le stagioni e tre percorsi degustazione; lo chef invita gli ospiti a visitare la cucina e lasciare il proprio segno.

Signature Ingredients

• Tropea onions: The iconic sweet red onions from Tropea, Calabria. They form a foundational element in Abbruzzino’s cooking, providing vibrant sweetness and depth that anchor many dishes. Sourcing is regional, emphasizing Calabrian terroir, and preparations highlight their natural lush flavor while allowing modern interpretations to shine.
• Bergamot: Calabrian bergamot (Citrus bergamia) is used to lend a bright, aromatic citrus note that complements both seafood and vegetable preparations. Its distinctive fragrance and balance of bitterness with brightness make it a defining element in the menu, often integrated in savory sauces or delicate finishes to cut richness.
• Salted cod (baccalà): A traditional Calabrian seafood ingredient, salted cod adds umami and a saline depth that bridges land and sea in Abbruzzino’s cuisine. It’s used in contemporary reimaginings of regional dishes, showcasing how preservation techniques meet modern flavor profiles.
• Aubergines (eggplants): Local Calabrian eggplants are a staple in the restaurant’s repertoire, contributing texture and a creamy, smoky character when prepared in various ways. They are frequently featured in modern reinterpretations of classic dishes, underscoring the region’s vegetable-driven approach.

Notes: These four ingredients are repeatedly highlighted as central to Abbruzzino’s identity, reflecting the restaurant’s emphasis onCalabrian terroir, seasonal produce, and a minimalist yet inventive reinterpretation of regional dishes (as noted in coverage describing that Tropea onions, bergamot, salted cod and aubergines feature heavily in the menu).