ristorazione — Soverato · Calabria
In the old borgo of Soverato Superiore, where stone lanes climb away from the Ionian sea, a former olive mill has found its voice again. Osteria Il Frantoio (which takes its name from the old mill, 'frantoio' in Italian) inhabits those spaces with discretion and care, bringing to the table Calabria's two faces: the sea and the land.
The threshold of Osteria Il Frantoio opens onto Via Mazzini, in the heart of Soverato Superiore. Behind the doorway of the old borgo lies a former olive mill, carefully restored: the original stones, the preserved millstone, the slow breath of a building that has changed purpose without losing memory.
The dining room is intimate and elegant, cared for down to the smallest detail, as attested by the more than six hundred reviews on Tripadvisor, where the restaurant sits steadily among the top five in Soverato. The wine list devotes an entire section to Calabrian vines: Ilyos, Voltagrande, La Piciara, Passus, Mandorla — a catalogue of territory in a bottle.
From the kitchen come Calabria's two faces: raw red prawn, carpaccio, octopus paired with figs on the side of the sea; Tiana (a traditional Calabrian sausage stew) with sausage, peppers and beans, and Black Angus with champignon mushrooms on the side of the land. The menu does not choose between the two: it brings them to the table together, without compromise.
A place discovered by climbing, and remembered at the table. The page tells of the menu, the wine list, and how to book.
