A fascinating town, among the oldest in the world: Matera has been UNESCO World Heritage since 1993 thanks to its Sassi dug into the rock and inhabited since prehistoric times. In 2019 it was the European Capital of Culture.
It is the birthplace of chef Giancarlo Del Castello, who in 2017 chose to open his bistro here, which later became Basquiat Il Ristorantino, a small venue with only 30 seats and an open kitchen designed and furnished entirely by himself.
Canvas art and the art of cooking are similar: the restaurant is inspired by the American artist Jean Michel Basquiat, who expressed himself with simplicity and passion, like the owner of this restaurant does.
From lights to jazz music and background chillout, every detail has been taken care of, to offer the guests a welcoming and peaceful ambiance to spend quality time.
Il Ristorantino pays tribute to the typical cuisine of Matera: ancient recipes are reborn as current flavors, thanks to reworked ingredients and imaginative cuisine. The undisputed star is the crispy pepper harvested, dried, and then dipped into boiling olive oil to make it crunchy. It is part of the cultural identity of the region and has conquered many palates.
Among the classic options, try the broad beans and chicory. Chicory, with its bitter aftertaste, is mixed with pureed white beans, adding a dash of crumbled crispy pepper and some fried breadcrumbs. The bread bowl, created by the chef, contains a true treasure, or rather an ancient recipe: orecchiette with turnip tops.
The most popular fresh fish dishes include tuna carpaccio, a citrus-flavored appetizer pairing fish with fresh fruit and accompanied by Primitivo Basquiat wine (seven different labels), and the octopus sandwich, which blends the traditional flavors with the taste of fish. Octopus is enclosed in two slices of Matera bread and is served with the bean and crispy pepper puree on the side.
The podolica cow, a freely grazing breed of Basilicata, and scottona are used for meat dished. Lamb is also appreciated and is the core of another typical dish: gnummareddi, small saltimbocca made of heart, liver, and spleen of the animal, wrapped in the gut and cooked on the grill or in a pan with red Tropea onions and cherry tomatoes.
The restaurant's proposal, however, goes beyond its menu. The guests are encouraged to personalize their choices and experiment with new combinations leaving room for the chef's creativity.
The wine list gives precedence to local labels: a selection of whites, reds, and rosés from local wineries accompanies the dishes of Ristorantino. Aglianico della Basilicata is one of the top choices.
The water served here is San Benedetto Millennium Water: pure water with an elegant design mirroring the owner’s taste. At Ristorantino, you eat and drink as the chef himself would like to if he were sitting at the table.
To finish your dinner, try Basquiat affogato: a dessert based on fiordilatte ice cream with 6 flavors that the guests are invited to discover relying on their sense of taste.
You dine out at Ristorantino to be amazed, with confidence. Just like when you approach an artwork.
Basquiat Il Ristorantino, Matera
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