MILAN — Enrico Buonocore, founder and chief executive officer of the Langosteria Group, knows what he wants and that is for his fine-dining brand to become “the number one in the world.”
The entrepreneur has been expanding the reach of the seafood restaurant at a steady pace and his latest accomplishment is Langosteria Montenapoleone.
Located inside the newly unveiled Palazzo Fendi on the luxury street in Milan, the venue is striking, covering three floors with three different propositions.
Buonocore is introducing a new concept on the fourth floor of the building called PEPE-barra Italiana and expected to be unveiled in January. “It will offer a purely Italian culinary experience and a convivial dining style centered entirely around the counter [the translation of barra],” he says.
Langosteria, opening Wednesday, is located on the fifth floor, as is Ally’s Bar, named after Buonocore’s wife, Alessandra, on the floor above. This is the group’s first cocktail bar with a terrace giving a view of the cityscape and direct access to a private dining room. Together, the two venues will accommodate 220 guests, including the seating options on the terraces.
Langosteria Montenapoleone
Speaking with WWD a few days before the opening, Buonocore was clearly proud of the restaurant, but also still checking that every detail would pass muster. Cue the cushions running along a bench that were sent back to be redone because “the curve wasn’t right. There can be no compromise or mistake,” he says assuredly.
Buonocore says that Langosteria’s journey, which began in 2007, with this locale “finds its natural progression. It reflects who we are and our distinctive approach to hospitality.”
As this unit opens, the Langosteria Café, first opened in 2016, and Langosteria Cucina on Via Savona that followed four years later, have been closed. “I think it would have been pretentious otherwise. To manage three restaurants in Milan and in luxury dining is already quite unique,” he says, referring to the first Langosteria in Via Savona and the Langosteria Bistrot opened in 2012 on Via Bobbio, which will both continue to operate.
While international expansion is part of Langosteria’s five-year plan, Buonocore underscores that with the Via Montenapoleone unit, he was indeed thinking of catering to tourists attracted by the luxury boutiques on the street. But he also says this was “a statement for the Milanese, who are great patrons, they go out at evening and they love the right places.”
Open year-round for lunch and dinner, the restaurant will surely add to the vitality of the area even after shopping hours.
Langosteria Montenapoleone
Milan has seen a flurry of luxury store openings, ranging from Fendi itself to Louis Vuitton, Tiffany, Bulgari and Celine, to name a few; hotels, and private clubs, such as Cipriani and Wilde. Commenting on this development, Buonocore says, “Finally it’s understood how strategic Milan is.”
The group now counts Langosteria units in Paraggi, Portofino; Paris inside Cheval Blanc, and St. Moritz. Future openings are planned in London and the luxury Sardinian resort Porto Cervo in 2026. Miami and Madrid will follow in the next few years.
“We choose premium locations, but we must maintain the quality of the operation, each restaurant with different characteristics, yet consistency,” he says.
Planting flags in America is a goal in the five-year plan but Buonocore has a cautious approach. “It’s complex in terms of sourcing raw materials and execution must be flawless.”
The steps taken so far have led to growth. Sales in 2024 amounted to 63.2 million euros, with an operating margin of between 25 and 26 percent. Revenues are expected to reach 65 million euros in 2025 and next year Buonocore forecasts sales of 75 million euros. The five-year turnover target is 120 million euros in 2030.
In 2018, Archive Srl, owned by Moncler chairman Remo Ruffini’s Ruffini Partecipazioni Holding, invested in the group by acquiring a 40 percent stake.
Enrico Buonocore
In Langosteria Montenapoleone, alongside the brand’s signature dishes — such as Pappa al Pomodoro, seafood salad Tiepido di Mare, and charcoal-grilled black grouper — the menu features dishes that are already popular at the Paris restaurant, such as the Blue Lobster Nature and Galician turbot “Milanese style” with saffron sauce.
At the helm are Jacopo Dedori, head of operations, and executive chefs Domenico Magistri and Tommaso Garofalo, supported by restaurant managers Bruno Rago and Niccolò Faedi. Langosteria Ally’s Bar is entrusted to experienced bar manager Stefano Agostino.
The experience is complemented by a selection of fine wines chosen by Valentina Bertini, corporate wine manager, together with sommelier William Delli Poggi.
There are four kitchens across the floors and when completed, Langosteria Montenapoleone will employ 150 people in a space totaling 12,420 square feet.
The interior design project was crafted by the Fendi Architecture team with Buonocore, inspired by the Orient Express, he says.
The restaurant enjoys lots of natural light, with 18 windows on each floor.
Key elements include amber chandeliers by Venini; Limousine mahogany chairs designed by Buonocore; a stunning staircase finished by hand by three artisans over 16 days creating a sand-like effect on its sides; European walnut wood; Canaletto walnut wood parquet, and a leather-ruched banquette. Typical Langosteria signifiers such as Venetian blinds and decorative motifs of hot air balloons also dot the space.
