Restaurant in Matera, Italy
Matera's best case for €€€€ dining.
Matera's only Michelin-starred restaurant (2024) occupies a converted cave in the Sassi and serves creative cuisine rooted in Basilicatan ingredients. At €€€€, it is the most serious meal in the city. Book dinner for the full experience — the post-dinner walk through the illuminated Sassi is part of the deal. Reserve three to four weeks ahead minimum; weekend evenings fill first.
At the €€€€ price point, Vitantonio Lombardo is the most ambitious dinner in Matera — and it earns that position. The restaurant holds a Michelin star (2024), sits inside a converted cave in the Sassi district, and serves creative dishes built on Lucanian ingredients. If you are travelling to Matera and want one serious meal, this is the reservation to prioritise. The question is not whether it is good — it is , but whether lunch or dinner gives you better value, and how far ahead you need to plan.
The dining room occupies a former cave on Via Madonna delle Virtù, in the heart of the Sassi. The conversion is elegant rather than theatrical: the stone walls and low ceilings create a natural intimacy that few purpose-built restaurant rooms can replicate. After dinner, you are a short walk from the Piazza Duomo belvedere, where the soft night lighting across the Sassi makes for one of southern Italy's more arresting views. That post-dinner walk is a genuine extension of the experience, not a footnote. If you are staying in Matera for only one night, book dinner here specifically so you can follow it on foot.
The setting also contributes something more subtle: the faint mineral coolness that stone holds even in summer. Paired with the kitchen aromas that reach the dining room , olive oil, smoked ingredients, the earthiness of regional herbs , the sensory contrast between the ancient space and the precise, contemporary cooking is part of what makes the meal coherent rather than just visually interesting.
Vitantonio Lombardo serves lunch on Monday, Thursday, Friday, Saturday, and Sunday (12:30 PM to 2 PM), and dinner on those same days plus Wednesday (7 PM to 10 PM). Tuesday is the weekly closure. Note the tight lunch window: 90 minutes is the usable booking slot, which shapes the pace of the meal.
Dinner is the stronger choice for most visitors. The cave setting reads differently at night , the warm interior light against the dark stone is more atmospheric, and the post-dinner Sassi walk is only available to you if you finish after sunset. At a €€€€ price point, you are also paying partly for that full evening arc, and dinner lets you use it. Reserve dinner if your schedule allows.
Lunch has a real argument for food-focused travellers, though. The shorter, faster service means the kitchen's output is the undivided focus rather than a drawn-out progression. If you are travelling specifically to eat rather than to experience Matera's atmosphere, lunch can be the sharper, more concentrated version. It is also fractionally easier to book in some periods , dinner on weekends fills first. The Wednesday dinner-only service is worth noting if your itinerary lands mid-week: it is the only midweek evening option, and the room tends to be quieter, which suits solo diners or anyone who finds the weekend energy too dense.
The kitchen draws on the food traditions of Basilicata (historically called Lucania), then interprets them with creative freedom. The approach is not reconstruction or nostalgia , it is a working dialogue between regional ingredients and contemporary technique. Dishes confirmed in the record include a tuna tartare with corteccia di crapiata (a local green soup rendered crispy), smoked olive oil and red onion ice cream; calamarro (squid stuffed with lamb entrails); and a Monte Crusko dessert featuring crusco pepper ice cream. Crusco pepper is one of Basilicata's defining ingredients , dried and fried to a papery crispness , and its appearance in a dessert context signals exactly the kind of considered risk the kitchen takes.
Front of house is led by Donato, a long-standing colleague of the chef. At Michelin level, service continuity matters: a familiar face in the room who knows the dishes and their stories is worth more than a formal choreography delivered by rotating staff. The 4.7 rating across 545 Google reviews supports this , consistency at this level of restaurant is harder to maintain than the initial star, and the numbers suggest it is holding.
Booking difficulty is rated Hard. With a Michelin star, a cave dining room of limited capacity, and a destination city that draws visitors specifically for its Sassi, demand reliably outpaces supply on weekend evenings. Book as early as your plans allow , a minimum of three to four weeks ahead for weekend dinner is a reasonable floor, and longer in peak season (spring and autumn are Matera's busiest periods for tourism). Wednesday evenings and weekday lunches are your leading chance of a shorter lead time if your schedule is flexible.
See the comparison section below for how Vitantonio Lombardo sits against Matera's other options across price, cuisine style, and booking ease.
For food-focused travellers building a broader Italy itinerary, Vitantonio Lombardo fits a specific niche: Michelin-recognised, regionally rooted, and in a city that most northern-Italy itineraries skip entirely. If you are already planning stops at places like Osteria Francescana in Modena or Enoteca Pinchiorri in Florence, Matera adds a genuinely different register , southern Italian ingredients, a Sassi setting, and a creative kitchen that does not feel derivative of the north. It also compares interestingly to creative-format restaurants elsewhere in Europe like Arpège in Paris or Alléno Paris au Pavillon Ledoyen , though the price point and scale here are considerably more accessible. Within Italy, it occupies a different register from more technically formidable addresses like Le Calandre in Rubano, Dal Pescatore in Runate, or Enrico Bartolini in Milan , but for a single-star restaurant in southern Italy, the combination of setting, regional specificity, and creative ambition is difficult to match. For alpine contrast, Atelier Moessmer Norbert Niederkofler in Brunico takes a similarly region-first approach in a completely different landscape.
For everything else in the city, see our full Matera restaurants guide, our Matera hotels guide, our Matera bars guide, our Matera wineries guide, and our Matera experiences guide.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Vitantonio Lombardo | €€€€ | Hard | — |
| ARTEMA | Unknown | — | |
| Baccanti | €€ | Unknown | — |
| DA MÓ | €€ | Unknown | — |
| Dimora Ulmo | €€€ | Unknown | — |
| Vetera Matera | Unknown | — |
Side-by-side comparison to help you decide where to book.
The dishes that stand out in editorial coverage are the tuna tartare with 'corteccia di crapiata' (a crispy-textured take on a local green soup) with smoked olive oil and red onion ice cream, the 'calamarro' (squid stuffed with lamb entrails), and the 'Monte Crusko' dessert built around crusco pepper ice cream. These dishes are grounded in Lucanian tradition but executed with enough creative interpretation to feel distinct from what you'll find elsewhere in Matera. The kitchen's connection to regional ingredients from Basilicata is the thread that runs through the menu.
Book at least 4 to 6 weeks out, especially for dinner or weekend lunch. The Sassi cave dining room has limited capacity, the restaurant holds a Michelin star, and Matera draws a high volume of destination travellers. Tuesday is the only closed day. If you're planning around a specific date, booking further ahead is the safer move — this is rated a hard-to-book venue.
For a lower price point with local cooking, Baccanti and Vetera Matera are the practical alternatives. DA MÓ offers a more casual format if the tasting-menu structure doesn't suit. Dimora Ulmo is closer to Vitantonio Lombardo in ambition but operates as part of a hotel property, which suits different trip structures. ARTEMA rounds out the options if you want creative cooking without committing to the full €€€€ spend.
The Michelin-starred cave setting and a front-of-house team described as attentive and professional (long-time colleague Donato handles the room) make this workable for solo diners who are comfortable with a formal, course-driven format. It is not a casual drop-in, but solo travellers visiting Matera specifically for the food scene should find the experience coherent rather than uncomfortable. Lunch service on Thursday through Sunday offers a slightly shorter time commitment if you prefer that.
At €€€€, it is the most expensive meal you'll have in Matera — and the Michelin star (2024) gives that price a verifiable anchor. The value case rests on the cooking being genuinely rooted in Basilicata's food traditions while feeling contemporary enough to hold attention across a full tasting format. If you're visiting Matera for more than the architecture and want one serious meal, this is the correct choice. If you'd rather spend less or prefer a la carte flexibility, Baccanti or Vetera Matera are more practical.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
