Vitantonio Lombardo

The story

Vitantonio Lombardo Ristorante | Michelin-Starred Dining in Matera, Italy

Chef Vitantonio Lombardo

Born in Savoia di Lucania, Basilicata, in 1979, Vitantonio Lombardo trained under masters Paolo Teverini, Gianfranco Vissani, and Fabio Barbaglini, absorbing modern techniques and creativity. A brotherly friendship with Davide Scabin inspired his dish “Pizza in Black.” In 2011, his first restaurant earned a Michelin star – a recognition he continues to hold today, now at his Matera address. For Lombardo, the star is “a starting point to do better instead of a finish line.”

A Grotto in the Sassi

The restaurant, named after the chef, occupies a natural grotto in the Rione Sassi, left intentionally raw. Architect Alessandro Tortorelli preserved the tufa stone, its hollows and convexities creating a timeless atmosphere. The irregular rooms mix exposed rock with elegant glass dividers. The “grotto” room offers views of the open kitchen, while the “Cava” room, a natural climate cave, sits beside the wine cellar. The goal: to give each guest the feeling of being at home.

The Tasting Menus

Lombardo’s cuisine is driven by the philosophy: “In a Land once under the Sea and now covered by the Murgia, we think with the Heart, Eat with the Head and cook with the Belly.” This translates into three tasting paths. The Heart menu (5 courses) and Head menu (7 courses) explore tradition and territory, while the Belly menu (10 courses) is the fullest expression. Signature dishes include Tagliolino of the King Shepard (milk, lime, spring onion, caviar), Pignata 3.0 (sheep tartare, ’nduja, almonds), and Steccafisso (cod, strawberries, red peppers). The menu changes seasonally, always rooted in Basilicata’s ingredients.

Wine Cellar

A true grotto carved into tufa, the cellar naturally regulates humidity and temperature for 400 labels from around the world. Maître Sommelier Donato Addesso guides pairings, offering over 20 wines by the glass via Coravin. The space, left untouched by Tortorelli, preserves the smells of the stone – an ideal environment for aging bottles.

Michelin Star Excellence

Vitantonio Lombardo’s Michelin star, confirmed for 2026, reflects the chef’s relentless pursuit of “High Cooking” – imaginative, strong-hearted, and unbound by limits. Dining here is a direct encounter with the land of Matera, served in a setting that feels both ancient and personal.