La Vetta, the newest concept from Georgia-based Southern Cross Hospitality (SCH), is set to redefine contemporary Italian dining in Savannah’s historic district. Located on iconic Broughton Street, the restaurant represents the hospitality group’s most ambitious project to date, combining elevated cuisine, modern design, and a globally informed culinary perspective under one roof.
Translating to “the mountain top” in Italian, La Vetta will deliver a refined yet approachable dining experience rooted in bold flavors, seasonal sourcing, and contemporary interpretations of Italian tradition. The concept is led by Executive Chef Michele Minchillo, the Puglia-born chef whose international fine-dining career includes Michelin-starred kitchens in Italy, New York, and Abu Dhabi.
Southern Cross Hospitality, the Savannah-based group behind established local concepts including Collins Quarter, The Fitzroy, Ukiyo, and newly opened Fishbar, describes La Vetta as a milestone moment for the company’s continued expansion.
Michelin-starred leadership at the helm
Born and raised in Italy’s Puglia region, Minchillo developed his culinary reputation through work in acclaimed kitchens including La Palta and Al Pont de Ferr in Italy, the two-Michelin-starred Aska in New York, and Jumeirah in Abu Dhabi.
He is perhaps best known for Vitium in Cremona, Italy, where he and his team earned the restaurant its first Michelin Star — a distinction that positioned him among Italy’s emerging culinary talents.
His decision to join Southern Cross Hospitality and relocate to Savannah signals what both the chef and the group see as a strategic alignment between international culinary ambition and the city’s evolving dining landscape.
“I believed in the team’s vision from day one,” said Minchillo. “Savannah is a city where the culinary scene is booming while staying deeply rooted in culinary tradition. The area has a strong identity, rich flavors, and a genuine appreciation for hospitality, making it the ideal home for me.”
A contemporary Italian menu rooted in Georgia
At La Vetta, Minchillo’s menu has been designed to highlight local, seasonal, and sustainable ingredients sourced from Georgia farms and coastal fishermen while translating classic Italian influences through a modern lens.
Signature dishes include Merluzzo alla Mediterranea, a roasted cod fillet paired with Mediterranean dashi and artichokes, alongside a refined interpretation of Cacio e Pepe featuring fresh pasta, red prawns, and lime. Another standout, Seppia, reimagines squid tagliatelle with basil hollandaise, burnt onion, and caviar — emblematic of the restaurant’s approach to balancing Italian heritage with contemporary technique and presentation.
The beverage program has been developed as an extension of the culinary experience, with cocktails specifically crafted to mirror and enhance flavors across the menu. Pulcinella combines Amaro Montenegro, Fino Sherry, Cynar, charred grapefruit, olive leaf, and sea salt to complement the Mediterranean profile of the cod dish, while Alrecchino blends Marolo Grappa, limoncello, lime, parmigiano whey, and black pepper to echo the citrus and pepper notes featured in the restaurant’s signature pasta.
Southern Cross Hospitality expands its Savannah footprint
La Vetta marks the eighth restaurant concept from Southern Cross Hospitality, founded by restaurateur Anthony Debreceny. Over the years, SCH has built a strong presence across Savannah and Tybee Island through concepts including The Collins Quarter, The Collins Quarter at Forsyth, The Deck on Tybee, The Fitzroy, Ukiyo, Doki Doki Ice Creamery, and Fishbar.
The restaurant’s interiors and open-kitchen concept were designed by Savannah-based architecture studio Studio THŌ, reinforcing the group’s commitment to immersive hospitality experiences that blend culinary creativity with contemporary design.
With Michelin-starred leadership, a globally influenced culinary philosophy, and a strong commitment to regional sourcing, La Vetta positions itself as one of Savannah’s most anticipated restaurant openings — and a significant new chapter in the city’s evolving dining scene.
