Back in 2010, Luca Abbruzzino resisted his father’s pleas to take over the family’s restaurant. Fast forward to 2022: Happily, the son has relented, and this effortlessly sleek restaurant in Santo Janni, nestled between the Ionian Sea and the rugged Sila mountains, is helping to turn Calabria into a destination for foodies. Luca’s instinctual, product-driven style is evident in signature dishes such as the bottoni (a button-shaped fresh pasta) “rich, yet poor,” made of just two ingredients, bread and truffle, or a dish of wild boar with oysters, Jerusalem artichoke and vermouth.