Unfortunately, the famous Oste and Cuoco closed due to the pandemic and ensuing economic crisis, but the unstoppable chef is already looking for a new smaller club to carry on his classic-yet-innovative cuisine.
Filippo discovered his passion for cuisine very early on in life. However, it was only in 2001 that he decided to don chef’s whites. He moved to Rome, reinvented himself as a “host and cook”, and one year later opened Zagara, his first restaurant. Then, in 2006, he moved to Indonesia, where he became a consultant for the Losari Coffee Plantation Resort in Java. Back in Italy, he opened a second restaurant. La Trattoria, just a stone’s throw from the Pantheon. This project kept him busy for three years before he turned his attention to Milan. With the aptly named Oste e Cuoco, Filippo La Mantia’s latest adventure was intended as a space in which to feel free and at ease, leafing through a newspaper or enjoying an arancina.
From his earliest experiences in the Vucciria Market in Palermo, Filippo learned how to recognize and best use raw materials, and perfecting the process that begins with touch and goes on to involve all the senses.