Vitantonio Lombardo
Matera, Italy
⭐1 Star
The Experience
From Michelin Guide
The story of Vitantonio Lombardo captures the essence of Matera – an old abandoned cave has been converted into an elegant dining room and transformed into one of the town’s most successful gourmet restaurants. Situated in the heart of the Sassi district, the restaurant enjoys the perfect location for a post-dinner stroll through one of Italy’s most charming historic centres, especially at night when the soft light gives the town a haunting appearance when viewed from the belvedere at Piazza Duomo. The chef demonstrates a strong connection with the region through his cuisine, often choosing recipes and ingredients from Lucania and then interpreting these with a freedom that results in personalised and creative dishes. His creations (some of which are long-established old favourites) showcase the traditions of the region in a way that also appeals to the tastes of contemporary diners (many of whom are from outside Italy), ably assisted by the excellent Donato, his long-time colleague front of house. We particularly enjoyed the tuna tartare with a “corteccia di crapiata” (a local green soup which he serves with a crispy texture), smoked olive oil and red onion ice-cream; the “calamarro” (squid stuffed with lamb entrails) and the “Monte Crusko” dessert with its elegant crusco pepper ice-cream.
Unique Things
From Visitor Experiences
- Unique Location: The restaurant is located in a converted cave in the Sassi district of Matera, offering a distinctive dining experience amidst natural stone formations.
- Innovative Presentation: The meal begins with amuse-bouche served on a display replicating the shapes of Matera and its stones, blending local culture into the culinary presentation.
- Philosophical Approach: Chef Vitantonio Lombardo emphasizes a philosophy of "Heart, Mind, Gut" in his cooking, reflecting a deep connection to his roots and the land.
Ingredient Stars
From Visitor Experiences
- Sea Urchin: Used in dishes like liquid ricotta ravioli, adding a unique flavor profile and texture.
- Oscietra Caviar: Featured in "Tagliolini del Pastore," combining with milk, lime, and chives to create a luxurious and balanced taste.
- Pecorino Cheese: Integral in "Pignata 3.0" and "Sheep Tartare," highlighting the local flavors of Matera.
- Egg: Central to "Mi è caduto l'uovo nell'orto" (I dropped the egg in the garden), showcasing the chef's creativity with seasonal vegetables.
Menu & Pricing
Current Offerings & Prices
Set Menus
- Heart 5 Courses: €140. This tasting menu offers a selection of dishes, though specific courses are not detailed in the current search results.
- Wine Pairing: €60
- Head 7 Courses: €170. This menu provides a more extensive tasting experience.
- Wine Pairing: €70
- Belly 10 Courses: €200. The most comprehensive tasting menu available.
- Wine Pairing: €90
A La Carte Options
No specific a la carte options or prices are available in the search results.
Special Seasonal Menus
No information on special seasonal menus is provided in the search results.
Specific Dishes
- Pizza in Black: Dedicated to Davide Scabin.
- Zitoni Pasta with Meat Ragu and its Sauce: Created in 2010.
- Confit Cod with Crapiata Legumes, Lemon and Coffee.
- Suckling Pig with Tuna Sauce (Spinach, Hollandaise Sauce, and Katsuobushi).
- Misery and Nobility: Veal’s Fillet, Sweetbreads, Potatoes, and Truffle, with Aglianico and Ember.
- Interpretation of Lucanian Lamb: From Vitantonio to Passannante.
- Cheese Selection with Fruit Sauce.
- Monte Crusko: Like a Cigar…….
- Chocolate Tower with Candonga Strawberry and Mascarpone Cheese.
- The Island it’s Doesn’t Exist Anymore: Bread, Milk, Mint, and Chocolate.
- The Last Kiss: Lemon, Capers, Almonds, and Pomegranate.