Langosteria Opens in Porto Cervo

Enrico Buonocore discusses the new opening in Porto Cervo and the vision guiding the Group’s international growth

Porto Cervo is a symbol of a certain lifestyle, and it is right here that Langosteria is launching its new chapter. A natural fit for a brand that has made fine dining excellence, hospitality, and the ability to create destinations its hallmarks. We met with founder Enrico Buonocore to discuss this new opening, his connection to Sardinia, and the vision that continues to guide the Group’s international growth.

Enrico Buonocore

Porto Cervo is one of the Mediterranean’s most iconic destinations. What convinced you it was the right time to bring the Langosteria brand here?

2026 marks a moment of extraordinary evolution for our Group. The opening in Porto Cervo, shortly after that in London, represents a dual challenge that perfectly captures our current identity: on the one hand, consolidation in the Mediterranean’s most exclusive summer destinations, and on the other, international expansion in major European capitals.

Each Langosteria has a distinct identity while maintaining a recognizable DNA. What will be the soul of Porto Cervo?

For us, it is essential to always maintain our identity intact in every location: a restaurant that celebrates hospitality in every detail and continually strives for excellence, combining quality ingredients, elegance, and conviviality. Here in Porto Cervo, we’re in Porto Vecchio, where the Il Pescatore restaurant opened in 1960. Langosteria will be the resort’s only pieds-dans-l’eau restaurant, featuring two terraces joined by a walkway with spectacular sea views. But our maritime spirit extends beyond, thanks to our onboard services.

Langosteria (ph. Andrea Garuti)

In addition to the iconic dishes that loyal customers will also find in Porto Cervo, what have you created for this destination?

Alongside our iconic dishes, such as the King Crab Special Edition 2007 or the Spicy Blue Breton Lobster, we’ve developed new offerings strongly rooted in the Sardinian region. For example, we offer Culurgiones with scampi and Cabras bottarga and Golfo Aranci Sea Bream. Among the desserts, we offer tributes to Sardinia, such as Laura Prinzis’s La Seada and the Strawberry and Myrtle Tart.

What is your personal connection to Sardinia?

I consider Sardinia, and Porto Cervo in particular, a region with a special charm and one of the world’s most unique destinations. We are proud to bring our pursuit of excellence here.

Langosteria

When you opened the first Langosteria in Milan in 2007, did you ever imagine all this success and that Langosteria would become internationally renowned?

When I opened the first Langosteria on Via Savona in 2007, my ambition was to create the best seafood restaurant in Milan. But I had no idea what would happen next, and that journey, which began almost twenty years ago, would today become Buonocore Hospitality Group. The Group has grown alongside the team, always maintaining our vision, our values, our identity. Our dream has also grown with us, and now, I can say, it is to become the world’s leading Italian-based restaurant group.