Since 2008 Ristorante Abbruzzino has been at the forefront of the Calabrian food scene, with chef-owners Luca and Antonio Abbruzzino taking the best of local produce and turning it into world-class cuisine. In 2013 the restaurant was awarded a Michelin star – something father Antonio credits to his son Luca’s inventive, creative approach.

Luca returned home to work at the family restaurant after travelling around Italy and abroad; something that shines through in the dishes on offer. Spaghettone is flavoured with black sesame and desserts feature exotic fruits such as loquats, from China. But it’s the combination of Luca’s love for international ingredients combined with his father’s mastery of and dedication to the traditional food of Calabria that led to Ristorante Abbruzzino’s success. You’ll see iconic Calabrian ingredients given just as much care and attention – Tropea onions, bergamot, salted cod and aubergines feature heavily, but each are treated to minimalist modern twists thanks to Luca.

The restaurant itself was completely refurbished by architect Michele Panza in 2016, giving the dining room a simple, elegant atmosphere and drawing all attention to the food itself. Curious diners can watch the kitchen at work through a large window, and in summer customers can choose to eat outside in the beautiful garden at the front of the building, which sits in a quiet residential area of Catanzaro. There are several menus to choose from, including a vegetarian tasting menu, and matching wines come from regional producers across Italy.