SOURCE & CREDITS: inthefoodforlove.it
A luxury five-star resort nestled between the slopes of Mount Vulture and the Ofanto Valley. A few months ago, the San Barbato Resort Spa and Golf opened its doors in Lavello, in the province of Potenza. This cutting-edge establishment was designed with great attention to detail, boasting an innovative, minimalist, and refined design. The resort features two large banquet halls, a park with dancing fountains, golf courses, a fully equipped spa, and a terrace offering stunning views of the Vulture Melfese and the town of Lavello.
The crown jewel of this property is the Don Alfonso 1890 San Barbato restaurant. Alfonso Iaccarino and his family have transplanted their sense of hospitality into the resort: gourmet cuisine, attentive service, and refined elegance. The dining room is spacious, with large, well-lit tables and meticulous table settings. The atmosphere is comfortable, elegant, and quiet. The open kitchen, with its bustling brigade, is always a plus for any restaurant.
The kitchen is run by Executive Chef Andrea Astone. Along with our fellow diners, we decided to opt for the only tasting menu available, priced at €95, excluding wines and drinks. Right away, maître Antonio Nicolò asked if we had any intolerances or allergies, and one of my friends mentioned an allergy to shellfish. The chef promptly offered alternative dishes for those courses that might contain allergens.
For the aperitif, we chose Franciacorta sparkling wine, and to accompany the menu, a Friulian wine suggested by the sommelier. The table was immediately served with house-made bread and Alfonso Iaccarino’s extraordinary olive oil.
The chef’s amuse-bouche was a Gillardeau oyster with gold leaf—unsurpassed in quality and flavor, with a minimalist and precise presentation.
The tasting began with the first course: Raw and cooked fish with Sorrento lemon mayonnaise and seaweed powder, featuring a strip of tuna topped with an assortment of raw and cooked shellfish. A true delight, where the star is the top-quality ingredients.
The land alternative to this dish was Duck breast with annurca apple compote, balsamic reduction, and cinnamon. The meat, perfectly cooked at a low temperature, melted in the mouth. The contrast with the sweetness of the apple and cinnamon was intriguing.
The second appetizer on the tasting menu was a personal tribute from the chef to the region, shifting from the sea to the mountains with a Reinterpretation of fried eggs with burrata and black truffle, a classic Southern dish revisited: a burrata foam enveloped the egg and paired beautifully with the black truffle.
The first course on the tasting menu was Orecchiette with sea urchins, anchovy sauce, and candied tomatoes. The sea urchin, a bivalve mollusk from the Veneridae family that lives in sandy seabeds, was flavorful and paired well with the anchovy sauce from Cetara and the sweetness of the candied tomato.
The land alternative offered by Chef Astone was Cappelletti stuffed with chicken Genovese, Parmigiano Reggiano fondue, and vegetable chips. The plating and taste were extraordinary—a dish not to be missed from the à la carte menu.
The first of the two main courses was Sea bream in an herb crust, creamy zucchini with a hint of mint, and seasonal vegetables. An elegant and delicate dish with a great contrast of textures: the fish with the toasted crust. The colors, highlighted by the presentation, were beautiful.
Between the fish and meat courses, we were served a Lemon and Matcha Tea Sorbet—a refreshing lemon and tea-flavored snow.
The second main course was Laticauda lamb variation, seasoned with Mediterranean herbs and aioli. The meat of this sheep, native to the Benevento or Campanian Barbaresque breed, was served in two textures and preparations—extraordinary. The flavor was both delicate and bold, thanks to the aioli, a typical Provençal garlic sauce similar to mayonnaise. The resulting dish was truly exceptional.
We then moved on to the desserts, where I must pause to compliment pastry chef Tommaso Foglia. The entire pastry selection was outstanding! We were all impressed by the pastry chef’s skill because, after an impeccable meal, desserts can sometimes be a letdown—but not in this case. The desserts were a notable added value, providing a perfect happy ending! Among them was a Naif of fruit with Aleatico di Puglia reduction and horseradish gel—a very elegant dish paired with a quenelle of Aleatico wine gelato. Delicious!
Since I was celebrating my birthday, the kitchen served some off-menu treats: Orange Frivolity, white chocolate mousse with verbena rocks, and 70% Guanaja chocolate fondant with milk chocolate and fleur de sel gelato. The 55% chocolate mousse with Sichuan pepper, arugula cream, and aerated chocolate was extraordinary, with an impressive contrast between the different types of chocolate and the arugula cream.
The culinary experience at Don Alfonso 1890 is certainly worth it, but the entire resort is truly remarkable. The rooms are very spacious and equipped with every comfort. The wine cellar, located in a vault beneath the main hall, boasts a wide selection of local, national, and international wines. This ultramodern establishment caters to an upscale clientele.
We wish success and all the best to the managers and owners of this ambitious venture, which aims to elevate the standard of hospitality in Basilicata.
