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.

The Chef 's Vision

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

We 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

Podolica Beef and cabbage
podolica beef tartare, marinated kohlrabi, wild fennel and jasmine 1.6.10.11
24,00
podolica beef tartare, marinated kohlrabi, wild fennel and jasmine 1.6.10.11
Mediterranean Amberjack
broccoli, tuna sauce dressing, puntarelle, and fish jus. 3.4.
26,00
broccoli, tuna sauce dressing, puntarelle, and fish jus. 3.4.
Artichoke and topinambur
soft artichoke, topinambur foam, miso glaze, yogurt and wild garlic. 1.7
20,00
soft artichoke, topinambur foam, miso glaze, yogurt and wild garlic. 1.7

Made in Italy

Open ravioli
egg pasta sheet, veal cheek braised in Primitivo wine, cave eged, caciocavallo cheese, Murgia saffron and parsley. 1.3.7.
24,00
egg pasta sheet, veal cheek braised in Primitivo wine, cave eged, caciocavallo cheese, Murgia saffron and parsley. 1.3.7.
Bottoni
stuffed pasta with “fiaschetto” tomato preserves, charcoal-grilled octopus Fish jus, oregano oil, and potato foam with nori seaweed. 1.3.4.7.14
26,00
stuffed pasta with “fiaschetto” tomato preserves, charcoal-grilled octopus Fish jus, oregano oil, and potato foam with nori seaweed. 1.3.4.7.14
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.)

Main

Lamb and caponata
rack of lamb, Apulian-style vegetable caponata and lamb jus. 3.4.6 .10.
36,00
rack of lamb, Apulian-style vegetable caponata and lamb jus. 3.4.6 .10.
Sea bass
Sea bass, bellpepper, paprika, mint and crab. 2.4.7.3
32,00
Sea bass, bellpepper, paprika, mint and crab. 2.4.7.3
Beef fillet
radicchio, wild blackberries and capocollo jam from Martina Franca. 7.12
36,00
radicchio, wild blackberries and capocollo jam from Martina Franca. 7.12
Celeriac
celeriac steak, glaze of fennel verdeca wine, white sesame and buckwheat crumble. 6.7.10.11
38,00
celeriac steak, glaze of fennel verdeca wine, white sesame and buckwheat crumble. 6.7.10.11

Dessert

The egg
Cocoa bavarian, mango and passion fruit, cruncy salty biscuit. 1.3.7.8.
14,00
Cocoa bavarian, mango and passion fruit, cruncy salty biscuit. 1.3.7.8.
Chocolate
Chocolate mousse 63%, chocolate namelaka, red fruit coulis, crunchy almond biscuit. 1.7.8
18,00
Chocolate mousse 63%, chocolate namelaka, red fruit coulis, crunchy almond biscuit. 1.7.8
Exotic
Short crust pastry, citrus cream, grapefruit and orange 1.7.8
16,00
Short crust pastry, citrus cream, grapefruit and orange 1.7.8

Menù Degustazione

Summary of Puglia

Between Land and Sea

90,00
Mediterranean Amberjack
broccoli, tuna sauce dressing, puntarelle, and fish jus 3.4.12.
Podolica Beef and cabbage
marinated kohlrabi, wild fennel and jasmine 1.6.10.11
Cold spaghetti
violet prawns from Gallipoli and gazpacho made with Torre Guaceto tomatoes. 1.2.14
Beef fillet
late radicchio, wild blackberries and capocollo jam from Martina Franca. 1.10.7.12
Dessert

Garden of Puglia

A menu that pays tribute to agriculture.

65,00
Artichoke and topinambur
soft artichoke, spuma di topinambur, miso glaze, yogurt and wild garlic. 1.7.
Eggplant
slow cooked in seaweed broth, Tropea onion, a velvety bell pepper cream, pesto basil, wild herbs. 1.3.7.
Bottoni
stuffed pasta with “fiaschetto” tomato preserves, oregano oil, and potato foam with nori seaweed. 7.
Celeriac
celeriac steak, glaze of fennel verdeca wine, white sesame and buckwheat crumble. 1.6.7.10.11.
Dessert
patata condita con gelato al pepe e olio coratino (3.)

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