Restaurant manager: Antonella Passione.
The food, in La Lopa, is of pure traditional inspiration, prepared with local ingredients, some of these are Slow Food presidiums. Following the seasonality of the products and giving space to the Chef’s creativity is one of the principles of our cuisine. A small example: ferricelli with fresh stracciatella, crusco (dried) pepper and Matera breadcrumbs; cicorielle “azzise”, a typical dish of Matera territory. Wines: regional labels.
We organize cooking classes. A suggestive and well-kept external corner. Located inside a cave, in the heart of the Sassi of Matera.