Materia Hostaria

A chef from Galatina in Otranto

Materia Hostaria is on Via Rita Levi Montalcini, inside the Borgo de li Santi, a small complex of apartments among olive trees a walk from the walls of Otranto. At the head of the kitchen is Luca Lagna, born in Galatina, in the heart of the Salento, who learned at home with his grandmothers' recipes and then cooked in Paris, Geneva and Krasnoyarsk.

His idea is to start from Salento tradition and from local, seasonal produce, and bring it to a contemporary dish. It is the table for a special dinner in Otranto, more refined than a trattoria.

What to order

The easiest way is the tasting menu, chosen by the chef and served to the whole table: 4 courses for €45 or 6 courses for €72 per person, without drinks.

If you prefer à la carte, the summer 2026 menu has five sections:

• Vegetables: carrot grilled over olive wood with sesame mayonnaise and black garlic, beetroot with hummus and almond extract, leek gyozas.
• Meat: turcinieddhri, the traditional rolls of lamb offal; free-range cockerel on the spit; horse tartare; pork tonkatsu.
• Pasta: spaghetti with smoked butter, lemon and tuna bottarga; fusilli with sourdough extract and fermented tomato; gnocchi filled with duck genovese.
• Fish: grilled squid with its ink; whipped and fried salt cod with Nardò celline olive cream; lobster three ways; monkfish with butter.

The wine list has a lot of Apulia (fiano, negroamaro, primitivo, nero di Troia), Salento rosés and a few bottles from France, Germany and New Zealand.

Hours and booking

The website does not publish hours or closing days. Book with its online form or call +39 376 089 9980 before going, especially outside summer, when many coastal restaurants change their hours.