Discover our menus and let yourself be inspired!

Allow us to guide you on a refined culinary journey where tradition meets innovation, offering an unforgettable gourmet experience.

Executive Chef

Angelo Convertini

Tradition and innovation come together in the culinary art I have passionately practiced for years.

I believe in the importance of using local, seasonal ingredients. These elements, combined with curiosity and a spirit of experimentation, fuel the energy and cohesion of a close-knit team that works together to achieve shared goals.

À la carte
Menù Degustazione

À la carte

Starters

Grilled lamb offal
stewed chicory tops and sweet and sour wild onions (1.3.)
19,00
stewed chicory tops and sweet and sour wild onions (1.3.)
Cod in ‘tiella’ style
grilled cod, barese ‘tiella’ sauce, mussels and parsley (4.14.)
21,00
grilled cod, barese ‘tiella’ sauce, mussels and parsley (4.14.)
The ‘Podolica’
beef tartare, morel mashrooms, fresh pepper sauce and blackberries (7.10)
24,00
beef tartare, morel mashrooms, fresh pepper sauce and blackberries (7.10)
White asparagus
steamed, sweet garlic, Moscato di Trani sabayon and herb powder (3.)
21,00
steamed, sweet garlic, Moscato di Trani sabayon and herb powder (3.)

Made in Italy

Encased fava beans
ravioli filled with fresh fava beans, duck sauce and smyrnium (1.3.9.)
28,00
ravioli filled with fresh fava beans, duck sauce and smyrnium (1.3.9.)
The smoked spaghetti
garlic, oil and chili, strong ricotta and roasted anchovies jus (1.4.7.12)
30,00
garlic, oil and chili, strong ricotta and roasted anchovies jus (1.4.7.12)
Giuncata gnocchi
peas, ‘Marinda’ tomatoes, cacioricotta cheese, rocket and basil (7.)
22,00
peas, ‘Marinda’ tomatoes, cacioricotta cheese, rocket and basil (7.)

Main

The sole
five-spice seasoned sole, pickled cherries, caper leaves and meuniere sauce (4.)
28,00
five-spice seasoned sole, pickled cherries, caper leaves and meuniere sauce (4.)
The lucanian lamb
lamb with herbs, ‘cannellini’ beans, chorizo and ‘femminiello’ lemon
30,00
lamb with herbs, ‘cannellini’ beans, chorizo and ‘femminiello’ lemon
Suckling pig
‘friggitelli’ peppers, apple and watercress
26,00
‘friggitelli’ peppers, apple and watercress
The artichoke
crispy and tender, caper and yuzu mayonnaise (3.9.12.)
22,00
crispy and tender, caper and yuzu mayonnaise (3.9.12.)

Cheese

Milk shapes
textures, maturations and flavors from different places where I have been the chance to learn (1.7.10.)
24,00
textures, maturations and flavors from different places where I have been the chance to learn (1.7.10.)

Dessert

72% dark chocolate 18
crispy and warm chocolate served with vanilla ice cream and chickpea miso (1.3.7.)
18,00
crispy and warm chocolate served with vanilla ice cream and chickpea miso (1.3.7.)
The abate pear
pear mousse, Tarallo crumble and podolico caciocavallo cheese (1.7.)
16,00
pear mousse, Tarallo crumble and podolico caciocavallo cheese (1.7.)
The medlar bunch
served with creamy artichoke in oil, flavored with thyme (3.)
16,00
served with creamy artichoke in oil, flavored with thyme (3.)

Menù Degustazione

View of the sea

The fortune of having a sea view and enhancing its fruits

135,00
The squid in two ways
raw and fried, served with sea buckhorn dressing and basil mayonnaise (3.14.)
My sea urchin loves green
parsley chitarrina pasta, tossed with almond butter, sea urchin and its broth (1.8.14.)
The elicoidali pasta
with cod sauce, grilled ‘sponsali’ onions and pickled fennel curls (1.4.12.)
The lobster
cooked in court bouillon, served with aromatic gazpacho, medlar and sea herbs (1.2.)
‘Dulcis in cinere’
potato in foil seasoned with pepper ice cream and ‘Coratino’ oil (3.)
Red sunset
strawberry mousse, osmotic rhubarb and lemon sorbet (1.)

W.A.L.

A menu that pays tribute to water, agriculture and livestock

100,00
White asparagus
steamed, sweet garlic, Moscato di Trani sabayon and herb powder (3.)
My sea urchin loves green
parsley chitarrina pasta, tossed with almond butter, sea urchin and its broth (7.8.)
The risotto
with Apulian cauliflower, walnut husk and citrus-infused lard (7.8.)
Suckling pig
‘friggitelli’ peppers, apple and watercress
‘Dulcis in cinere’
potato in foil seasoned with pepper ice cream and coratino oil (3.)
The dominant green
cooked pea cream, almonds and ‘Tainori’ chocolate (3.7.8.)

We wish to inform our guests that in foods and beverages prepared and administered in this restaurant, could contain ingredients or adjuvants considered allergens

1 – cereals containing gluten (wheat, rye, barley, oats, spelled, kamut)
2 – crustaceans and products based on shellfish
3 – eggs and egg products
4 – fish and products based on fish
5 -peanuts and peanut-based products
6 – soy and soy-based products
7 – milk and products made from milk
8 – nuts and their products (almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil, pistachios macadamia nuts)
9 – celery and products based on celery
10 – mustard and products containing mustard
11 – sesame seeds and products based on sesame
12 – sulphites at concentrations greater than 10mg/kg
13 – lupins and products based on lupins
14 – mollusks and products based on shellfish

* According to market availability, some products might be deep- frozen at origin.
** The fish intended to be eaten raw has undergone preventive remediation treatment