I Lustri Lab

I Lustri Lab in Cassino, Italy integrates a garden, research space, laboratory, and kitchen to create a singular culinary environment. Founded by Kerim Jlali and Chiara Cardillo, the project blends their expertise in scientific research, agriculture, and fine dining with experience from Michelin-starred kitchens. Their approach focuses on thorough raw material study, seasonal ingredients, and sustainable practices, including European-standard freezing techniques for product preservation. The cuisine centers on a refined dialogue between fresh seafood and seasonal vegetables, highlighting Mediterranean flavors through innovative cooking methods. Precision and freshness shape dishes that balance fish with herbs and spices, exemplified in specialties like Serra and prawn Shabu Shabu, roasted squid with pumpkin and chicory, and tagliolini with butter, lupini, and bottarga. Chef Kerim Jlali leads the kitchen, crafting a sensory and authorial menu that also includes ombrina fish with cauliflower and turnip tops, grilled shellfish, and polpo al BBQ with sweet potatoes and bacon. The restaurant complements its fare with an eclectic wine list featuring both Italian and international selections.