“Four heads, Four passions, one dream”
OUR PHILOSOPHY
Four heads from which new ideas constantly arise. Four passions perfectly connected to each other, which we will try to pass on to you with our commitment.
A dream: to make every experience unique.
Yes, four, because despite the fact that there are now three of us left , Marco's ideas, passions and dreams will always be an integral part of Materia.
From a dream shared by four young people under 30, the Materia restaurant was born in 2016. After 8 years, despite the change of location, the team at the helm of the restaurant remains the same with the chef Davide Caranchini, the restaurant manager Ambra Sberna and the sommelier Luca Sberna.
In a new and diff erent context from the previous one, you will have the opportunity to try our cuisine; dishes that are not born by chance, but are the result of long investigative work. Everything starts from the choice of the best raw materials available, following the natural rhythms imposed by the seasons, and then goes through our research and development path, in which study and experimentation are the foundations of our gastronomic proposal.
Rediscover the pleasure of the table and let us guide you into our world as if you were on a journey. A journey made of emotions, fl avors, scents, and people, who have made the art of hosting their beliefs.
This is the synthesis of our thought, this is Materia.
THE TEAM
DAVIDE CARANCHINI | THE CHEF
Born in 1990, he is the chef of the restaurant.
Passionate about cooking from an early age, he began attending the cooking school in Como, and once he graduated, he left for a series of important international experiences, among which Le Gavroche in London and Noma in Copenhagen stand out.
Upon returning home, in September 2016, he decided to open the Materia restaurant together with Ambra, Marco and Luca. Always passionate about the plant world in all its facets, he always seeks potential in what nature has to off er, thanks also to his interest in creative development. His is a cuisine in which a link with the traditions and products of the Como area is clearly visible, but at the same time there is experimentation, research and depth of thought as well as the cultural contamination dictated by travels made.
In 2016 he won the award as "Best Emerging Chef of Northern Italy".
In 2017, Forbes magazine included him in its list of 30Under30, i.e. the 30 most infl uential personalities under 30 in Europe in the fi eld of art and culture, while L'Espresso's Guide to Italian Restaurants awarded him as "Best Young Chef of The Year".
In 2018 the Materia restaurant obtained its fi rst Michelin star.
In 2019 he obtained the award for "Best Chef Under 35" at the Food Community Awards and Materia was included in the 50 Best Discovery.
In 2020, during the "Food & Wine Awards" he received the "Best Chef Under 35" award.
In May 2021, he was called to represent Italy at "Madrid Fusion", one of the most important gastronomic congresses in the world, and then repeated in October of the same year in Bogotà, in the South American edition of the same congress.
In 2022, the "Milano e Lombardia a Tavola" guide awarded him the "Best Dish of the Year" award.
In 2023, during the presentation of the "Identità Golose Restaurant Guide", he was awarded as "Best Chef of the Year".
In 2024, he received the “Identità Naturali” award for the work carried out on the plant component.
AMBRA SBERNA | MAITRE
Born in 1990. Front of house manager.
After having spent most of her childhood in the family restaurant, and according to her passion for service she decided to start a career as a waitress.
After having met Davide, as a colleague, something that was just a professional partnership, turned into something bigger. From here she started to share experiences and travels with him, putting in her CV a few transitions in very important fi ne dining restaurants, between Como, London and Florence.
Her professionalism and kindness are the fi rst things our guests can notice.
LUCA SBERNA | SOMMELIER
Born in 1989.
His history starts diff erently. Talented in learning, he started a course of studies in Economy, until he graduated. But he discovered a bigger and stronger passion: wines. From this point, he started reading the most infl uential books in oenology and tasting as many wines as possible.
Then, he decided to join a professional course for sommeliers, just to expand his skills in wine tasting and pairings and increase his knowledge.
Via Trieste 1/b,
Cernobbio 22012, Como Italy
T. + 39 031 2075548
info@ristorantemateria.it
press@ristorantemateria.it
Lunch | wednesday to sunday: 12.00 - 13.30
Dinner | wednesday to sunday: 19.00 - 21.30
closed mondays and tuesdays
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@ristorantemateria