La white stone of Matera, with its stark and millennial aesthetic, offers a natural and incredibly powerful stage for haute cuisine. In this city, frozen in time and a UNESCO World Heritage site, the gastronomic component becomes a visceral extension of the territory. On Tuesday, July 28, 2026, the dining rooms of ARTEMA will host a crucial event for the culinary scene: a six-hand dinner in Matera capable of uniting the vision of three heavyweights of Southern Italy. The “GESTI” format, conceived and hosted by chef Eduardo Estatico, will see the extraordinary participation of Floriano Pellegrino and Isabella Potì, for a choral narrative that celebrates gastronomic dialogue and uncompromising creativity.
Event Details:
- Date: Tuesday, July 28, 2026
- Location: ARTEMA: Vetera Matera, Matera, Italy
- Chefs: Eduardo Estatico, Floriano Pellegrino, Isabella Potì
- Format: Collaborative dinner (More than 4 courses)
- Cost: 300 euros per person
GESTI: The Concept of Conviviality at ARTEMA Restaurant
The idea behind “GESTI” goes well beyond the usual setup of dining events. It is not a simple overlapping of famous signatures, but a precise and thoughtful curatorial project. Chef Eduardo Estatico conceived this series of appointments to invite colleagues characterized by a strong territorial identity, combined with a distinctly contemporary perspective.
The ARTEMA restaurant, in the historic heart of Matera, serves as the perfect incubator for the GESTI Artema Matera 2026 edition. The goal is to explore the roots of Southern Italian cuisine, deconstructing and reassembling them through technique and critical thinking. Conviviality transforms into an intellectual experience: guests sit down to witness a genuine dialogue on the historical foundations of our gastronomy, in a setting where the warmth of Lucanian hospitality meets the precision of fine dining—underscoring the event’s significance for the local press, as highlighted in the Matera Bene special feature.
Chefs: Eduardo Estatico, Floriano Pellegrino and Isabella Potì
The true core of a collaborative dinner lies in the ability of the interpreters to harmonize their languages. On one hand, we find the deep mastery of the territory in Eduardo Estatico’s collaborative dinner, which stands out for its rare ability to extract pure elegance from seemingly austere raw materials. On the other, the disruptive impact of the BROS’ family, which has redefined the boundaries of Apulian haute cuisine, taking it worldwide.
This highly anticipated event materializes in a dialogue made of technique, fires, and kindred sensibilities. In the kitchen, the steps of individual recipes are not simply mixed; rather, we witness a fusion of perspectives. Estatico’s earthy solidity and deep roots find a perfect synthesis with the avant-garde, acidic, and vertical thrusts that have always characterized the approach of Pellegrino and Potì.
The Menu: From Radical Tradition to Contemporary Signature
The sequence of courses plays on sharp contrasts, moving from raw essentiality to extreme technical complexity. The journey begins by resetting manipulation with an extreme raw food aperitif: the tomato and oregano bruschetta, served with aged mozzarella, emphasizes the purity of taste, fermentations, and the pure, unmediated ingredient.
The transition to the appetizer is a deep excavation into rural memory. Rebuilding a dish by focusing on the “vanzata” salad means bringing back to light the dialectal lexicon, the recovery of wild herbs, and the peasant foraging of the South. It is a total tribute to the bitter notes of our land. Subsequently, the menu takes a dizzying technical acceleration. The duck timbale is structured and pushed to new flavor frequencies by the inclusion of “vino spunto” (sour wine), a foundational element and unmistakable signature of their school, closing in perfect thermal and gustatory equilibrium with the limoncello soufflé.
The Evening’s Menu: Four Acts for GESTI × ARTEMA
A menu that plays on contrasts, from the essentiality of the earth to the complexity of technique:
| Course | Dish | Notes and Interpretation |
|---|---|---|
| Aperitif | Tomato and oregano bruschetta, Aged mozzarella | Essentiality, raw food, fermentations, and territorial raw materials |
| Appetizer | “Vanzata” salad | Tribute to peasant tradition and the wild herbs of the South |
| First Course | Duck timbale, sour wine (vino spunto) | The structural technique and contemporary signature of BROS’ |
| Dessert | Limoncello soufflé, condensed milk | Play of temperatures, acidity, and Mediterranean sweetness |
Frequently Asked Questions about GESTI × ARTEMA
What exactly is a six-hand dinner?
It is a fine dining format where three chefs work simultaneously on the same menu. Their respective techniques, philosophies, and territorial identities merge to create an exclusive tasting journey, structured on a continuous dialogue behind the stoves.
Who are the three chefs participating in GESTI in Matera?
The evening will see Eduardo Estatico at the stoves, host and founder of the GESTI format at the ARTEMA restaurant, joined by Michelin-starred Apulian chefs Floriano Pellegrino and Isabella Potì, founders of the renowned BROS’ restaurant.
What does the evening’s menu include?
The menu starts with raw ingredients tied to the earth (bruschetta, aged mozzarella, “vanzata” salad) and evolves into dishes of high contemporary technique, like the duck timbale with sour wine, ending with a classic limoncello soufflé.
How to book and how much does the GESTI x ARTEMA dinner cost?
For booking details, start times, and the cost of the evening, please refer directly to the official contacts of the ARTEMA restaurant.