Market produce
Vegetables and herbs sourced from regional growers whenever possible.
Our story
Seasonal food, honest ingredients, and a dining room that feels like home.
Luma began with a simple idea: bring the ease of a neighborhood osteria together with the craft of a serious kitchen.
The beginning
A modern osteria shaped by coastal Italy and New York evenings.
The menu follows the season, but the feeling stays steady: candlelit tables, handmade pasta, generous plates, and a wine list built for conversation.
Luma Osteria was created for guests who want polished cooking without stiffness. The room is warm, the service is relaxed, and the kitchen lets simple ingredients carry the night.
Open-fire cooking anchors the menu, from charred seafood and bitter greens to roasted meats, market vegetables, and handmade pasta finished to order.
Chef / founder
Marta Bellini cooks with restraint, fire, and market rhythm.
After years in coastal kitchens from Liguria to Brooklyn, Marta built Luma around handmade pasta, sustainable seafood, bright herbs, and food that feels carefully made without being overworked.
"The best restaurant nights are generous, a little glowing, and never rushed."
Sourcing
Local farms, seasonal produce, handmade pasta, sustainable seafood, and natural wines.
Pasta by hand
Fresh doughs mixed daily for tagliatelle, pappardelle, radiatori, and filled pastas.
Responsible seafood
Seasonal catches selected for quality, availability, and thoughtful sourcing.
Wine for discovery
Low-intervention bottles, coastal Italian labels, and bright aperitivo cocktails.
