Text: Elisa Selmi; Introduction: M. Zisso; Photo: Archive
Tucked into the historic fabric of Malá Strana, an area whose narrow alleys and steady flow of visitors often recall the atmosphere of Florence, Lore Malastrana stands out not for spectacle, but for authenticity.
For many expatriates, food is more than nourishment – it is memory, identity, and comfort. It is often the first thing one misses when living abroad. Lore understands this quietly and instinctively. Its menu does not attempt to reinterpret Italian cuisine or follow passing trends. Instead, it returns to the essentials: traditional recipes, few well-selected ingredients, and an unwavering focus on quality.
Dishes like ‘cappelletti in brodo’ embody this philosophy. A clear, delicate broth, enriched by small, hand-filled pasta pockets, delivers a kind of understated depth that is difficult to replicate without patience and experience. Equally telling are the ravioli with butter and sage – arguably one of the simplest combinations in Italian cooking, yet also one of the most unforgiving. Here, the balance is key: the pasta is rolled thin, the filling is savoury and well-judged, and the Parmigiano adds a richness that ties everything together without overwhelming it. Nothing is excessive, yet nothing is lacking. That’s the magic of Italian cuisine!
Tomato cream with buffalo mozzarella strip
A special pizza with grilled vegetables and mozzarella
The influence of the owner’s origins in Massa Carrara, on the Tuscan coast, runs throughout the menu. Seafood plays a central role, handled with restraint and respect. Even in less expected dishes, such as fish-filled tordelli, there is a clear connection to a culinary tradition shaped by proximity to the sea. The result is a menu that feels both personal and grounded, rather than curated for effect.
We had lunch there, starting with a very delicious tomato cream with buffalo mozzarella strips. Then, a special pizza, big enough for two, with grilled vegetables and mozzarella. We couldn’t end our lunch without “Dolce” – a very tasty and beautiful crème brûlée.
Homemade pasta – trofie with pesto
The space itself reinforces this impression. With only a few tables, Lore Malastrana creates an intimate environment where the line between restaurant and home becomes almost indistinguishable. Service is warm, informal, and genuine – more akin to being welcomed by a host than attended to by staff. In a city where dining can often feel transactional, this approach is quietly distinctive.
What makes Lore particularly meaningful is not innovation, but recognition. For those who have grown up with this cuisine, it offers a direct connection to familiar flavours and rituals. For others, it provides an opportunity to experience Italian food as it is lived, rather than as it is often presented abroad.
Crème brûlée
When nostalgia for home sets in, places like Lore take on an even deeper meaning. A plate of ‘trofie al pesto’, a tasty carbonara, or a homemade tiramisù can do more than satisfy appetite – they can restore a sense of familiarity. Paired with a friendly conversation with the staff, these moments become heart-warming. They remind us that sometimes, comfort is not found in complexity, but in the quiet reassurance of things done well.
Looking forward to our next hidden restaurant.
ELISA SELMI, is the co-founder of We Are Food, a marketing and communication agency specializing in restaurants, hospitality, and gastronomy brands. With an international background and projects across Europe and the Middle East, she supports clients in building strong brand identities, increasing visibility, and driving measurable growth.
Her work spans strategic positioning, digital marketing, content creation, events, and business development tailored to the food and hospitality sector. Passionate about authentic culinary storytelling, Elisa combines creativity with data-driven strategy to connect brands with the right audiences. A true food marketing enthusiast, she believes that great concepts deserve equally powerful communication.