The story
Palazzo dei Principi Lanza di Trabia, a beautifully preserved historic palace on the Calabrian coast, hosted the Bobfest gala dinner this year—an evening that seamlessly blended old-world grandeur with contemporary fine dining. The setting alone, with its waterfront views and elegant interiors, set the stage for a celebration that felt both intimate and monumental.
“We ate exceptional dishes prepared by great chefs,” noted the Italian food channel *Cosa mangiamo oggi?* in their coverage. The menu showcased a striking range: from a Pizza Fritta by Franco Pepe to a delicate Frittadina di Spaghetti, and more inventive plates like Pancia di Maiale with garum di seppia and a Crostatina of almond and bergamot. It was a meal that matched the majesty of the venue, earning the palace a well-deserved 4.6-star rating from diners.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Limonata, a dish that perfectly captures the restaurant’s bright, sun-drenched Sicilian soul. The overall vibe is one of refined, joyful simplicity.
“Davide Guidara and Giulia Caffiero's lemonade is made with Calabrian lemons, bergamot, fig leaves, lavender, and white melon. A fresh and fragrant start.”
What creators say
1 creator has covered Palazzo dei Principi Lanza di Trabia. Most active: Cosa mangiamo oggi?
A beautiful historic palace where the Bobfest gala dinner was held. We ate exceptional dishes prepared by great chefs, in an elegant atmosphere.
Dishes mentioned
Pizza Fritta di Franco Pepe
Franco Pepe's fried pizza is pure sea: there's a lemon gel, dehydrated lemon powder on buffalo stracciatella, a mix of sea herbs, and a bergamot and lime oil. Every bite tastes of the sea. I'm eating the whole thing, it's delicious.
Frittadina di Spaghetti di Pastai Sanniti
The fried spaghetti frittadina from Pastai Sanniti with cacio e pepe, spring onion mayo, burnt nocerino, smoked herring caviar and a pinch of mizuna is an extraordinary dish. Every component marries perfectly.
Limonata
Davide Guidara and Giulia Caffiero's lemonade is made with Calabrian lemons, bergamot, fig leaves, lavender, and white melon. A fresh and fragrant start.
Connaught Martini
The Connaught Martini is a timeless classic, perfect to start the evening.
Pancia di Maiale con Garum di Seppia, Sardella e Finocchietto di Mare
Dario Finocchiaro's pork belly is slow-cooked for 11 hours, then regenerated on the barbecue and lacquered with cuttlefish garum, served with sardella and sea fennel in oil. A bomb of flavors.
