© TOMMYILAI

The Chesa Chantarella is a typical Alpine chalet with a large wooden terrace near the famous ski slopes of Corviglia. Here, as of late, the crème de la crème trundles in by ski, by cable car or - wrapped in cozy fur blankets - by a horse-drawn carriage. In the sunshine and with a magical panoramic view of the Alps, they want to experience the new Langosteria of Milan's top chef Enrico Buonocore. The name of the restaurant says it all: it's a made-up word from langustine and the Italian inn, the osteria. Accordingly, Buonocore pairs the elements of the classic French brasserie - the freshest fish and generous seafood platters - with the conviviality and dishes of Italian inns. Previously, the Langosteria already counted six locations in Milan, Paraggi near Portofino and at the luxury Paris hotel Cheval Blanc, and now there's also the Chalet in the middle of the Corviglia ski resort in St. Moritz.

© 2020brambilla Serrani

Mr. Buonocore, how do you manage to make each of your eateries an instant It-place?
We are not just a place to eat. Langosteria is a lifestyle. In St. Moritz, for example, people do not come for a quick lunch, then quickly rush back to the slopes. They arrive at our place, order a bottle of champagne, raw fish, oysters, lobsters, king crabs, blue lobster - and they stay with us for a while.

Why do people like to stay with you? What is your recipe for success?
My first ingredient is always good food - the freshest ingredients and excellent preparation - then comes the decoration and design of the restaurant. Here, high quality materials and furniture are important to me, although none of our restaurants are similar. The Langosteria in the Cheval Blanc in Paris, for example, has a completely different look than the one in Portofino. Thirdly, timing: the food must arrive at the table at the right time, so that a rhythm is created. This is especially important when sharing food in a group, as is often the case with us.

© TOMMYILAI

At the Langosteria, the most popular dishes are the huge seafood platters and your legendary fish dishes. How did you specialize in this?
I found that people are very fond of eating fish in restaurants because it can be complicated to prepare at home. At some point, I focused on that and made it my mission to seek out the best seafood around the world.

A mission for which you have to be on the road a lot ...
Absolutely. That was also always my inspiration - from the beginning. Without my many trips there would be no Langosteria today.

Is there a trip that has particularly influenced you?
A trip to Boston: I was standing in the harbor and saw a boat docked. A fisherman loaded huge king crabs from the boat and I followed him to the restaurant. There I ate my first King Crab Legs. That was 2008 and I decided: king crabs must be on the menu at the Langosteria! At that time there were no suppliers for it far and wide, but I had just found mine. And to this day I still work with the fisherman from back then.

© 2020 brambilla Serrani

After Paris and Portofino you have now conquered with St Moritz another tourist hotspot. What is the DNA of these places?
In Portofino, our restaurant is located directly on the beach - in itself a stunning landscape, so we have kept the decor and the uniforms of the team rather simple. In the same way, the chalet in St. Moritz, with its sun terrace and view of the Alps, it already has a charm all by its own. The Langosteria in Paris, on the other hand, is located on the seventh floor of the Cheval Blanc Hotel - from here you have the best view of the entire city. The vibe is really different in every restaurant.

© 2020Brambilla Serrani

How does it work in your original locations in the center of Milan? There's no special view there ...
Here, we rely on our core values. At the Langosteria Cucina, for example, we score with coziness and intimacy, which we reflect through the interior design and the menu. The Langosteria Café, on the other hand, has a New York touch - there's always a lot going on on the two floors, whether at lunchtime or in the evening. However, my first restaurant on Via Savona, which I opened 16 years ago, is still my favorite. ❢