The story
In Cassino, I Lustri Lab is a project rooted in passion—for the garden, for research, for the kitchen. Chef Kerim Jlali leads a kitchen that treats cooking as an ever-changing tide: “The kitchen is like the sea, you never finish discovering, it’s always a surprise. One day you think you’ve seen everything, but everything is completely mutable. The tide changes, the kitchen changes, we change.”
This philosophy earned the restaurant a Michelin Recommended nod in 2026, a recognition that aligns with its clear-eyed, ingredient-driven approach. The menu is built around a simple, powerful idea: the deep connection between the sea and the land. Jlali calls it Maris et Cibus—a culinary symbiosis where fish, with its freshness and distinct character, meets vegetables and herbs with equal respect.
Every dish is a sensory journey. The kitchen’s contemporary seafood cuisine lets the purity of the catch shine, balanced by the aromatic precision of herbs and spices grown in the restaurant’s own garden (the orto). The result is a tasting experience that feels both grounded and surprising—a reflection of the chef’s belief that “our is an author’s cuisine, you feel it completely yours.”
The wine list is equally eclectic, spanning Italian and international labels chosen to harmonise with the gourmet plates. Whether you settle in for lunch or dinner, I Lustri Lab offers a quiet, deliberate kind of fine dining—one that respects the product above all.
With wheelchair access, outdoor seating, and the option for private parties or takeaway, it’s a place that welcomes without pretense. But the real draw is the kitchen’s restless curiosity: a kitchen that, like the sea, never stops moving.
Recognition
Ambience
Details
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