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

"Acqua sale" sea bream
in tartare, fig emulsion and “cialledda” mousse (1.4.)
24,00
in tartare, fig emulsion and “cialledda” mousse (1.4.)
The squid in two ways
raw and fried, served with sea buckhorn dressing and basil mayonnaise (3.14.)
24,00
raw and fried, served with sea buckhorn dressing and basil mayonnaise (3.14.)
Glazed Ostuni violet
red plums, pine nuts, anchovies and basil (8.)
22,00
red plums, pine nuts, anchovies and basil (8.)
Roasted lettuce
Guinea fowl poche egg, Pienza pecorino cheese and black pepper (3.7.9.)
20,00
Guinea fowl poche egg, Pienza pecorino cheese and black pepper (3.7.9.)
Catalogna
stewed, grilled lamb “coratella” and sweet and sour “lampascioni”
19,00
stewed, grilled lamb “coratella” and sweet and sour “lampascioni”

Made in Italy

Smoked spaghetti
EVOO, garlic, roasted anchovies and strong ricotta cheese ( 1.47.)
23,00
EVOO, garlic, roasted anchovies and strong ricotta cheese ( 1.47.)
The pennetta “ndiavulata”
cooked in spicy tomato water, chervil, raw mullet and its sauce (1.4.)
26,00
cooked in spicy tomato water, chervil, raw mullet and its sauce (1.4.)
Tagliatella Senatore Cappelli
sage, porcini mushrooms ragu, aromatic lemon and sweet garlic (1.3.7.)
22,00
sage, porcini mushrooms ragu, aromatic lemon and sweet garlic (1.3.7.)
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

The lobster
cooked in court bouillon, served with aromatic gazpacho, apricots and sea herbs (1.2.)
65,00
cooked in court bouillon, served with aromatic gazpacho, apricots and sea herbs (1.2.)
Red snapper in ‘tiella’ style
grilled, barese ‘tiella’ sauce, mussels and parsley (4.14.)
28,00
grilled, barese ‘tiella’ sauce, mussels and parsley (4.14.)
Suckling pig
‘friggitelli’ peppers, apple, watercress and rosemary
26,00
‘friggitelli’ peppers, apple, watercress and rosemary
Hanger steak
steam cabbage, olives and primitivo wine (12.)
32.00
steam cabbage, olives and primitivo wine (12.)

Dessert

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.)
Quince
roasted on whipped lentil and persimmon cream (3.)
18,00
roasted on whipped lentil and persimmon cream (3.)
The chocolate
crunchy and soft with vanilla and miso ice cream (1.3.7.)
18,00
crunchy and soft with vanilla and miso ice cream (1.3.7.)
Endive
marinated raspberry and candied chestnuts (3.7.)
18,00
marinated raspberry and candied chestnuts (3.7.)
Mandarin compote
turnip greens mousseand bread ice cream (1.3.7.8.)
20,00
turnip greens mousseand bread ice cream (1.3.7.8.)

Menù Degustazione

View of the sea

The fortune of having a sea view and enhancing its fruits

120,00
The squid in two ways
raw and fried, served with sea buckhorn dressing and basil mayonnaise (3.14.)
Razor shell
almond soup and marjoram (1.8.14.)
Stracchino cheese risotto
purple prawn and cauliflower (2.7.)
The ventresca
of tuna, bottom of veal, caroselle, roasted lemon and pickled olives
The citrus
iced, filled in a Catalan lavender (3.7.)
Endive
raspberry compote and candied chestnuts (3.7.)

Land of Puglia

A menu that pays tribute to agriculture, animal husbandry, fishing and the people who work in this area

95,00
Glazed Ostuni violet
red plums, pine nuts, anchovies and basil (8.)
Tagliatella Senatore Cappelli
sage, porcini mushrooms ragu, aromatic lemon and sweet garlic (1.3.7.)
Encased fava beans
ravioli filled with fresh fava beans, duck sauce and smyrnium (1.3.9.)
Suckling pig
‘friggitelli’ peppers, apple, watercress and rosemary
‘Dulcis in cinere’
potato in foil seasoned with pepper ice cream and coratino oil (3.)
Zucchini “alla poverella”
stuffed with ricotta and mint sorbet (3.7.)

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