Demo / concept · Standard tier · Roni's Studio
Tue to Sun · from 18:00
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La storia

A day atLume.

The osteria is small on purpose: one brick vault, twelve tables and a kitchen that starts long before the first candle is lit. This is how a day goes.

Hands rolling fresh pasta dough with a wooden pin on a floured board.

There is no secret recipe. Just a routine, kept every day.

Lume means light. The name comes from the candles: the first thing you see from the street, and the last thing the team blows out at night.

Everything on the menu is made in the same small kitchen, on the same day it is served. Here it is, hour by hour.

Il giorno Morning and afternoon

  1. The market

    The day starts at the green market. Whatever looks best decides tonight's menu: tomatoes in summer, pumpkin in autumn, artichokes in spring.

    A ripe red tomato with its green stem.
  2. Tiramisù, then the ragù

    The tiramisù is layered first so it can rest all day. Then the beef ragù goes on the back burner for eight slow hours.

    A whole head of garlic.
  3. Focaccia

    The dough is dimpled by hand and topped with rosemary and sea salt, timed so it is still warm when the doors open.

    A sprig of rosemary with a head of garlic.
  4. The pasta is rolled

    Tagliatelle, tonnarelli and ravioli are rolled and cut on a floured board. Enough for tonight, and no more.

    Hands rolling fresh pasta dough with a wooden pin on a floured board.
  5. Family meal

    The team sits down together, tastes every sauce and opens the bottles that will be poured by the glass tonight.

    A whole burrata with fresh basil leaves.

La sera Evening

  1. The candles are lit

    One in the window, one on every table. The door opens and the first guests take the seats by the arch.

    Osteria Lume at night: a tall arched window glowing with candlelight on a cobbled street.
  2. Twelve tables

    The vault fills up. Plates come out to share, and the room gets warm and loud in the best way.

    The dining room under a vaulted brick ceiling, round tables with white cloths and lit candles.
  3. Dinner, slowly

    Nobody rushes a table here. Burrata, a second pasta, maybe a glass of something orange.

    Burrata torn open over thick slices of tomato with basil and green olive oil.
  4. The last candle

    The last tiramisù, the last pour. The board is floured again, ready for four o'clock tomorrow.

House rules

Smallon purpose.

Twelve tables

Small enough that the kitchen sees every plate go out, and every guest gets a candle.

Made today

Pasta at four, tiramisù in the morning, focaccia just before the doors open. Nothing from yesterday.

The market decides

The menu changes with what is good this week, so there is always something new to try.

Reservations

Your table,by candlelight.

  • Tue to Thu · 18:00 to 23:00
  • Fri and Sat · 18:00 to 00:00
  • Sun · 13:00 to 22:00
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