Favorite Basilicata Restaurants


Although the name of the region changed from Lucania to Basilicata many centuries ago, the area’s food is still referred to as “Lucanian.” Basilicata is widely considered to have the best bread in Italy, because it is made with flour produced from local heirloom grain. The province also produces excellent olive oil, cheeses — caciocavallo Podolico made from the milk of Podolica cattle is the star — and pastas, including orecchiette (dome-shaped pasta resembling little ears), trofie (short, thin, twisted pasta), lagane (wide, thick noodles), tripoline (ribbon pasta) and strascinati (larger orecchiette). Sun-dried red peppers grown near Senise and known as cruschi are a regular condiment. Aside from excellent beef from the Podolica cattle, the region also produces lamb, rabbit and a variety of game, including wild boar.

La Cambusa


Various types of grilled seafood at <em>La Cambusa</em> in Maratea, Italy
Various types of grilled seafood at La Cambusa in Maratea, Italy - La Cambusa

This charming seafood restaurant is a short walk from the Santavenere hotel. The menu changes often, but look for dishes such red tuna tartare with caramelized onions, seafood salad, and pasta with cherry tomatoes, mussels and baby clams. Booking is essential.

La Cambusa
Via Santa Venere 23, Maratea. Tel. (39) 340-971-4623

La Locandiera


The interior of <em>La Locandiera</em> in Bernalda, Italy
The interior of La Locandiera in Bernalda, Italy - Photo by Hideaway Report editor

A team of local women prepare sturdy, heartwarming local dishes at this homey restaurant with red-checkered tablecloths on the main street in Bernalda. The menu follows the seasons but usually offers stuffed squash blossoms, tripoline with breadcrumbs and crushed dried peppers, veal meatballs and braised pork shank. Good wine list and gracious service.

La Locandiera
Corso Umberto I 194, Bernalda. Tel. (39) 0835-543-241.

La Luna Rossa

Terranova di Pollino

Chef Federico Valicenti of <em>La Luna Rossa</em> in Terranova di Pollino, Italy
Chef Federico Valicenti of La Luna Rossa in Terranova di Pollino, Italy - olivitophoto.it for Luna Rosa

A beautiful drive leads to chef Federico Valicenti’s country auberge, where excellent rustic Lucanian cooking is served. Expect dishes such as cavatelli with a walnut sauce and black truffles, strascinati with red pepper, ricotta toasts and crunchy pepper flakes, grilled lamb steak with herbs on cicorietta (wild chicory) with onions, and beef fillet with chestnut honey, mint and Aglianico wine.

La Luna Rossa
Via Marconi 18, Terranova di Pollino. Tel. (39) 0973-93254.

Osteria al Casale


Strascinati pasta with breadcrumbs and cruschi from <em>Osteria al Casale</em> in Matera, Italy
Strascinati pasta with breadcrumbs and cruschi from Osteria al Casale in Matera, Italy - Photo by Hideaway Report editor

Come to chef Fabio Paolicelli’s simple whitewashed dining room, a favorite of the locals, to discover just how good the food in Basilicata can be. Start with cavatelli with mushrooms and caciocavallo cheese and then try the homemade chile-seasoned grilled sausage with broccoli rabe. Don’t miss the ricotta, fig and hazelnut mousse for dessert.

Osteria al Casale
Via Casale 24, Matera. Tel. (39) 0835-165-2525.

Osteria San Francesco


Chef Nicola Morcinelli preparing a dish at <em>Osteria San Francesco</em> in Matera, Italy
Chef Nicola Morcinelli preparing a dish at Osteria San Francesco in Matera, Italy - photograpicframe art studio

The perfect place for lunch in the heart of town is chef-owner Nicola Morcinelli’s restaurant, which has an open kitchen. Try hand-rolled trofie pasta with Lucanian chiles and wild-boar ragu, followed by the mixed grill of lamb and the flavorful Podolica T-bone for two.

Osteria San Francesco
Via del Corso 80, Matera. Tel. (39) 0835-336-454.

By Hideaway Report Editor Hideaway Report editors travel the world anonymously to give you the unvarnished truth about luxury hotels. Hotels have no idea who the editors are, so they are treated exactly as you might be.
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