by Yuliia Kirdoda
Photo credits: Steven Jewett
Situated in the center of the city with stunning sea views, L’Osteria Pep’s is a beacon of culinary excellence, where Chef Vincenzo Vitola’s commitment to regional integrity and quality standards shines through in every dish. His carefully curated selection is a magnet for locals and visitors seeking authentic flavors and traditional dishes.
A Culinary Odyssey
“I am originally from Calabria but was born in Germany. My passion for cooking is deeply rooted in my childhood. Thanks mainly to my aunts and grandmother, I grew up in an environment where the kitchen was the heart of the home and served as the primary bond. I began the culinary journey when I was very young, having spent some time on the Riviera Romagnola. From there, I expanded my horizons, working in Monaco, Austria, Germany, and France before finally settling in Trieste. I have worked in prestigious restaurants alongside some of the most influential figures in the industry and taken specialist courses. However, the most important factor was personal commitment because cooking is largely a matter of learning by doing”.
Finding Inspiration
“I find the inspiration for my dishes in me. I create what I would like to find in a restaurant, and I put what I would like to see in each and every dish. It is this personal touch that ensures that my creations are authentic and from the heart”.
The Restaurant’s Legacy
“Since our restaurant opened in 2011, I’ve had the privilege of joining the team in 2014. Our kitchen is run by a dedicated team of four, complemented by three attentive members of staff in the dining area. Our restaurant offers more than just a meal. It’s an immersive experience in a charming setting, perfect for creating lasting memories. In addition to our daily operations, our venue is an ideal setting for special occasions such as weddings, baptisms, birthdays, and graduation parties, as we can accommodate up to 60 guests across our inviting veranda and outdoor terrace”.
Philosophy of the Menu
“Our menu is dynamic. It evolves with the seasons to highlight the freshest ingredients available. We adhere to the philosophy of ‘zero kilometers,’ emphasizing local produce. Our focus on local produce, including meat, cheese, and seafood, ensures that every dish celebrates the culinary heritage of our region. I can, therefore, guarantee exceptional quality throughout the year!”
Signature Dishes
“I am proud to highlight the “Spaghetti alla Barcolana”, an exclusive creation found only in our restaurant. Another of our specialties is Fritto Misto, which is loved by both tourists and locals. Particularly popular with Triestini is our Goulash, which is enjoyed all year round, even in the summer heat! And, of course, the desserts, especially our made-to-order tiramisu, which features a special cream made exclusively from my receipt”.
Wine Experience
“Our wine selection is extensive, with a wide range of grape varieties that are deeply linked to our local terroir. For example, the esteemed Friulano, also known as Tocai Friulano, Ribolla Gialla, thrive in Friuli’s distinctive climate and soil. We also offer an exceptional range of dessert wines. Beyond wine, Friuli’s heritage is evident in the production of Amari (herbal liqueurs), of which Terrano is a favorite one, as well as artisan gins”.
Looking to the Future
“We look forward to developing our menu and extending our commitment to regional authenticity. We’ve learned that customers and tourists want more than what’s readily available elsewhere. They crave authenticity, local distinctiveness, and genuine agricultural products. So, our future plan is to further develop the dynamic menu and explore new ways to bring the best of Trieste’s culinary traditions to our guests!”
