Luigi Lepore
Lamezia Terme, Italy
⭐1 Star
The Experience
From Michelin Guide
Although you hardly notice the door to this restaurant from outside, once inside you are immediately struck by the modern elegance of the decor with its vaguely Scandinavian feel. This mini gem occupying a 19C palazzo in Nicastro, the historic centre of Lamezia, is home to owner-chef Luigi Lepore who has returned to his native Calabria after gaining impressive experience in France and Italy. Here, he delights guests with the best regional ingredients which he precisely and skilfully transforms into contemporary dishes with a fine balance of bitter and acidic flavours, and an intriguing hint of citrus fruit. There’s no à la carte, just three tasting menus: Origini (five courses) and A Mano Libera (available with either seven or nine courses). Diners are warmly welcomed with a smile by the chef’s sister, Stefania, who oversees the front of house and describes her brother’s dishes to guests.
Unique Things
From Visitor Experiences
Transformation of Traditional Calabrian Cuisine into Contemporary Art: Luigi Lepore skillfully elevates regional Calabrian ingredients by transforming them into contemporary dishes with a delicate balance of bitter and acidic flavors, often with a hint of citrus. This approach modernizes traditional flavors while maintaining their roots, creating a unique culinary experience that resonates with both locals and visitors.
Exclusive Tasting Menus Without À La Carte Options: The restaurant offers only tasting menus—Origini (five courses) and A Mano Libera (seven or nine courses)—eschewing à la carte choices. This format allows the chef to showcase a curated progression of dishes that reflect his creative vision and mastery over regional ingredients.
Personal and Warm Hospitality with Family Involvement: The front of house is managed by Luigi Lepore’s sister, Stefania, who personally welcomes guests and explains the dishes, adding a familial and intimate touch to the dining experience. This enhances the atmosphere and connection between the guests and the culinary story being told.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Luigi Lepore, the Michelin-starred restaurant in Lamezia Terme, reflect the strong regional identity of Calabria and are used to create sophisticated contemporary dishes with a balance of bitter, acidic, and citrus flavors:
Licorice from Rossano: A distinctive Calabrian ingredient, licorice is used in sorbets and dishes to add a tough, present bitterness that contrasts and complements other flavors, such as in the licorice sorbet paired with almond ice cream and lemon granita.
Almonds (Sweet and Bitter): Almonds are central to desserts like the sweet and bitter almond ice cream and the thick almond granita called Muzzunata, which represents Lamezia Terme and embodies local tradition.
Citrus Fruits (Lemon, Bergamot, Mandarins): A wide variety of Calabrian citruses are used for their acidity and aromatic qualities, creating a salivation effect that balances dishes. Examples include lemon granita, bergamot tartelette, and lemon in chocolate pairings.
Juniper: Juniper is used in savory dishes such as risotto with juniper butter, bay leaves powder, and a drop of gin, highlighting the strong flavors typical of Calabria.
Olive Oil: Featured in desserts like white chocolate with olive oil, it represents the region’s high-quality produce and adds richness and depth to dishes.
These ingredients are skillfully transformed by Chef Luigi Lepore to create dishes that honor Calabrian tradition while offering a refined, modern dining experience.
Menu & Pricing
Current Offerings & Prices
Luigi Lepore Ristorante Menu
- Tasting Menu (8 courses): €250
A La Carte
- Blue Lobster: €95
- Pasta, Risotto, and Focaccia options available
Desserts
- Gelato: €10
Beverages
- Wine (Amarone or Cordiale): €50