Located in Malta, New York, Campagna Restaurant is a family-owned and operated business. The restaurant opened in September of 2015 and features rustic Italian cuisine.
Owners Joe and Elizabeth Montemorano have created a dining concept where guests can relax in an elegant piazza-style setting while enjoying cocktails, fine wines, and made-from-scratch cuisine. While some of the signature dishes are Joe and Elizabeth’s family recipes, our executive chef, Mark Graham, and his culinary team have added a seasonal menu, which also features exquisitely prepared menu additions each week.
Elizabeth grew up in a household where her grandmother taught her how to make pasta, breads, and sausage while her parents John, and Hilda Gibbons, exposed her to a “made from scratch” menu they served daily at Gibbon’s Restaurant in Scotia, NY. Most evenings you will meet Elizabeth the floor greeting guests and offering “unexpected extras” She has developed a passion mak sure your special occasion diner (anniversary,milestone birthday,etc) is memorable and exceptional.
Joe grew up in a family of children that worked together in the family quarry business. In their “spare time” the family worked as a team growing and canning all their own vegetables and fruits. Butchering meats with his grandfather and uncle was always a fun chore especially when he was asked to man the meat grinder and make sausage. Joe’s appreciation for “sourcing” food was learned firsthand. His role is more behind the scenes but occasionally you will find him in the Garden Room conducting a wine tasting event or stoling through the dining room chatting with guests.
Joe and Elizabeth are committed to bring you a memorable dining experience every time you come to visit Campagna. Providing excellent service and exceptional rustic cuisine our passion.
After all everyone who comes in for the first time is just “family” we haven’t connected with yet….
Meet the Team
At Campagna, all we have accomplished thus far and all that we aspire to be as a successful restaurant in the Malta area is due to the passion and focus of our team.
Chef Mark Graham
Chef Mark comes to Campagna with over 35 years of experience, starting in the greater Boston area and on to California, where his skill and passion led him to work under renowned chefs such as Wolfgang Puck and Thomas Keller. Campagna restaurant is thrilled that his culinary journey has led him to us.
Chef Mark Graham has been a big part of the local food scene and many of the culinary events across the Capital Region. You may have had the experience of enjoying his culinary creations at various fundraisers he proudly supports such as he March of Dimes or as a signature chef at The Wine and Dine for the Arts, or you may have experienced his passion for food at a cooking class or dining experience in a private home.
Our Talented Kitchen Team
Our kitchen team always goes the extra mile to ensure our dishes are prepared utilizing only the highest-quality ingredients. All the pastas, sauces, meatballs, sausage, and desserts are made in-house. Our fresh seafood, meats, and produce are chosen from local, family-owned purveyors. From the first bite of the hot focaccia to the last spoonful of mini-dessert, at Campagna, it’s all “casalinga” or house-made.
Our Friendly Service Team
Our floor service team strives to give friendly service with a high level of professionalism and attentiveness, making sure your dining experience is always first rate. Our goal is to make “our house” your house and become your new favorite restaurant. We want guests returning to Campagna because they feel like they’re part of the family–”la famiglia.”
Our elegant Garden Room can accommodate private parties and events for up to 25 guests.
The Garden Room is perfect for events in need of an intimate, private space for friends and families to gather at a communal table setting. Business and corporate events are also popular in the Garden Room. Curtains can separate the room from the main dining area or it can remain semi-private with the 4 foot stone dividing wall and the curtains left open.