Menu
Starters
A soft embrace of fava beans, wild chicory
and local onion, served with toasted bread croutons.
**Apulian typical dish**
Gluten
Golden, crispy fried croquette filled with Catalan-style octopus salad, wrapped in a smooth and velvety beetroot mayonnaise.
Fish Lactose Celery Gluten
Three pearls of olive oil with warm bread, accompanied
by the treasures of our land: sun-dried tomato pâté, Capocollo from Martina Franca, sautéed turnip greens and stracciatella.
**Apulian typical dish**
Lactose Gluten
Sea and Orange Aroma
Sea and Orange Aroma
The sea blends with the scent of citrus: a fermented citrus salad with red beetroot and tzatziki.
Lactose
Martina Franca capocollo meets fresh burrata, local nodini and ricotta, alongside fig jam and toasted almonds.
**Apulian typical dish**
Lactose Dry fruit
First Courses
Orecchiette with Three Apulian Tomatoes
Orecchiette with Three
Apulian Tomatoes
14
Orecchiette with three baked Puglian tomatoes, finished off the heat with stracciatella and crispy capocollo, balancing softness and crunch.
**Apulian typical dish**
Lactose Gluten
Robust spaghetti with confit tomatoes, capers, olives and the lively bite of aromatic anchovies.
**Apulian typical dish**
Fish Lactose Gluten
Robust spaghetti with diced local fish (subject to availability),
coated in yellow or red confit datterino tomatoes, capers, olives and a gentle hint of spice evoking the sea.
**Apulian typical dish**
Fish Gluten
Creamy cacio e pepe risotto with fresh beef tartare, balsamic pearls and crispy Parmesan wafers.
Lactose Gluten
Chitarra-style spaghettoni with delicate langoustines, candied datterini tomatoes, and fresh lime, finished with the elegant savoriness of bottarga.
Crustaceans Gluten
Second Courses
Slow-cooked suckling pig (CBT), tender and juicywith apricot chutney and sweet-and-sour onion, served on a mustard, honey and quince cream with a sweet-spiced character.
Mustard
Grilled octopus tells a story of embers, vincotto and spices between ancient memories and vibrant flavors.
Lactose Dry fruit
Heart of salt cod, gently cooked in oil, tender and delicate,
served on a pizzaiola-style base with a crispy Mediterranean herb crust.
Lactose
Sliced veal with wild fennel, cherrywood-smoked, served with confit cherry tomatoes, aged pecorino flakes, rocket dressing,and crunchy toasted almonds.
Lactose Dry fruit
Tuna tataki in a crust of taralli, pistachios and almonds with sake-infused caponata, pine nuts and hazelnut oil with intense notes.
Fish Dry fruit Gluten
Sides
Seasonal vegetables, gratinated and enhanced with the extra virgin olive oil of our land.
Gluten
Mediterranean Breath Potatoes
Mediterranean Breath
Potatoes
6
Mediterranean-style gratin potatoes, enriched with olives and juicy cherry tomatoes.
Lactose Gluten
The Bari-Style Dessert
Fragrant puff pastry that opens to a soft creamy heart, with the aroma of vanilla and lemon.
Eggs Lactose Gluten
Whipped ricotta cream with figs, scented with orange zest and finished with dark chocolate.
Lactose Dry fruit Gluten
Deconstructed with almond crumble, vanilla pastry cream and syrupy black cherries.
Eggs Lactose Dry fruit Gluten
Cocoa tartlet with velvety chocolate mousse, soft cream and crunchy pistachio crumble.
Lactose Dry fruit Gluten
cover charge euro 3,00
