Vitantonio Lombardo

Vitantonio Lombardo born in Basilicata, Savoia di Lucania, in 1979. His was a journey through the best italian and international gastronomical court to learn modern techniques, taste refinement and creativity: Paolo Teverini, Gianfranco Vissani e Fabio Barbaglini his masters.

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restaurant

Vitantonio Lombardo Ristorante take the name from his Chef with the goal to communicate a strong feeling of familiarity, to give the feeling at each guest to feel as it was his home.

A grotto in the Rione Sassi left intentionally to his natural charme, on a project of architecht Alessandro Tortorelli and to Vitantonio’s wish that choosed Matera inspired by a place where the hollow and the convexity of the stone can create a timeless taste experience

The room are irregular, tufo is on sight alternated by elegant details in glass that they serve as divisory between the “grotto” room , a place with tables, large, with a sight on the kitchen, theatre of the day by day work of the Chef and his brigade, the “Cava” room, more intimate, a natural clima Cave, next to the wine cellar

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the Menu

High Cooking is not for the faint of heart you must be imaginative, strong-hearted. You must try even the impossible, and you must not let anyone define your limits because of where you come from. Your only limit is your heart.

PRESS & NEWS.

Vitantonio Lombardo: cuore, testa e pancia

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Intervista a uno chef verace, unica Stella Michelin della Basilicata il cui locale è nella Capitale europea della cultura 2019: Matera. di Nadia Afragola

I Sapori di Matera

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Figlio di contadini e unica stella Michelin della Basilicata, lo chef 40enne porta avanti a Matera la sua idea di ristorazione di successo: sincera, testarda e fiera proprio come lui...

Cuore, testa, pancia: la cucina oltre i confini di Vitantonio Lombardo

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Andare a Matera significa fare un viaggio nel viaggio.Superato l’impatto con la strada, in molti tratti ancora in cantiere, basta avere occhi sensibili per poter godere del paesaggio dominato dalla murgia materana.