Sicily

Messina

Italy

Taormina

Born into a family of fishermen, farmers, and restaurateurs, passion for food was never something I had to discover: it is simply second nature. Growing up around Taormina, deeply immersed in authentic Sicilian traditions, I learned a profound respect for the land and the sea from an early age.

To honor these roots and elevate them to the highest professional standards, I moved to the heart of Europe to challenge myself in fine-dining kitchens. Bringing this technical expertise back home, I realized my core philosophy: great food should be an elevated yet deeply joyful experience.

My cuisine is a journey through authentic Sicily, seen through a modern lens and driven by curiosity. I take the timeless flavors of our heritage and transform them into elegant, fresh, and contemporary dishes. More than just technical skill, I bring the vibrant energy, warmth, and true vibe of Sicilian hospitality straight to your table

Mussels and clams stewed in their juices, infused with lemon leaves.

Sauteèd Mussels and Clams

Artisanal pasta in red fish sauce with olives and capers, seared goldmouth sea bass and green herbs pesto.

Paccheri all'Eoliana

Local white fish fillet in a delicate pistachio crust.

Catch of the day in Pistachio Crust

Traditional Sicilian tangerine pudding with Avola almond brittle.

Gelo di Mandarino

Deriva

Contemporary Parmigiana: crispy and creamed eggplant, tomato coulis, fresh pecorino mousse and basil gel.

Eggplant Millefeuille

Fresh pasta in a red bell pepper cream with crispy capers over a citrus-infused celeriac cream.

Maccheroni alla Carrapipana

Tender   fennel heart gratin with pistachios and savory black olive powder.

Tender fennel heart gratin with pistachios and savory black olive powder.

Fennel au Gratin

Natural crushed watermelon, orange nectar and fresh whipped cream.

Watermelon Zuppetta

Botanico

Bread crostino with seared Iblean Cosacavaddu cheese, prickly pear compote and toasted pine nuts.

Cosacavaddu & Prickly Pear

Traditional pasta with knife-cut pork ragù, cherr y tomatoes and almond crumble.

Busiate alla Modicana

Sicilian Flat Iron steak served with fresh escarole salad and Pecorino cheese shavings.

Tagliata alla Siciliana

Sheep's milk ricotta cream, carob crumble and Modica chocolate shavings.

Ricotta Mousse

Entroterra

Stuffed anchovies with pine nuts and raisins, marinated sweetened onion and saffron sauce.

Alici a Beccafico

Fresh pasta with almond, basil and tomato pesto, Catania red shrimp and its reduction.

Busiate Trapani-Catania

Catch of the day, sautéed chard, Messinese "ghiotta" sauce with capers and green olives.

Catch of the Day Millefeuille

Spiced cantaloupe in citrus sweet soup and piparella biscuit crumble.

Cantalupo allo Stretto

Marea

Baby squid with citrus-scented filling and zucchini green sauce.

Stuffed Squid

Artisanal spaghettone with anchovies on wild fennel velvet, their colatura cream and toasted breadcrumbs.

Spaghettone alle Alici, Oggi

Catch of the day stuffed with sun-dried tomato and primosale heart, leek purée.

Scrigno di Pescato alla Iblea

Avola almond white pudding with seasonal citrus coulis.

Botanico

Indication of Chef Matteo Lampo's skills and specialties

Eggplant Millefeuille

Maccheroni alla Carrapipana

Fennel au Gratin

Watermelon Zuppetta

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Matteo Lampo