Langosteria Expands With New Cucina Concept

MILAN — “I am a host, but sort of like a designer, I observe my customers and I know how to make them feel at ease.” With this modus operandi, Enrico Buonocore, who opened his first high-end seafood Langosteria restaurant in 2007 and has grown the business to encompass three more units, is planning to unveil a new concept, called Langosteria Cucina, at the end of next month in Via Savona here, next to his first eatery. Buonocore is not your average restaurateur. He takes pride in having created an organization that counts 180 employees and that is expected to close 2019 with sales of 21.2 million euros, up almost 18 percent compared with 2018, but underscores that this was achieved not only through food but also by carefully creating “the right atmosphere, with the right light, uniforms, music and a familiar service,” which he believes make Langosteria unique. “But never too confidential — I have to always bill the table in the end,” he says with a laugh. “Customers are our real assets and around 70 percent of guests at lunch are return customers. Our clients plan between 24 and 30 dinners a year,” says Buonocore, who is approachable, cheerful and clearly enjoys

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