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

Carpaccio
beef entrecote, Romesco sauce, oregano, tomato confit and crunchy beef 3.10.8.12
24,00
beef entrecote, Romesco sauce, oregano, tomato confit and crunchy beef 3.10.8.12
Cuttlefish
Cuttlefish tagliatella, rocket mayonnaise, Timur pepper, Leccine olives pate, and bellpepper. 3.10.12.14.
24
Cuttlefish tagliatella, rocket mayonnaise, Timur pepper, Leccine olives pate, and bellpepper. 3.10.12.14.
Octopus
Grilled octopus, rocket mayonnaise, Timur pepper, Leccine olives pate, and bellpepper. 1.7.6.11.
25
Grilled octopus, rocket mayonnaise, Timur pepper, Leccine olives pate, and bellpepper. 1.7.6.11.
Tomato
Cuore di bue tomato, gazpacho, seaweed kombu emulsion wild fennel And burrata cheese 1.3.6.7.12.
20
Cuore di bue tomato, gazpacho, seaweed kombu emulsion wild fennel And burrata cheese 1.3.6.7.12.

Made in Italy

Gnocco
Buffalo ricotta, mackrel, Roman lettuce and lemon. 1.3.4.7
26
Buffalo ricotta, mackrel, Roman lettuce and lemon. 1.3.4.7
Mezze maniche
Asparagus, Apulian caponata, and smoked burrata 1.4.8.12
22
Asparagus, Apulian caponata, and smoked burrata 1.4.8.12
Cappelletti
braised Short ribs, roasted carrots, celeriac and thyme 1.3.7.9.12.
25
braised Short ribs, roasted carrots, celeriac and thyme 1.3.7.9.12.
Cold spaghetti
red prowns from Gallipoli and gazpacho made with Torre Guaceto tomatoes. 1.2.14.
30
red prowns from Gallipoli and gazpacho made with Torre Guaceto tomatoes. 1.2.14.

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
40
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
22
celeriac steak, glaze of fennel verdeca wine, white sesame and buckwheat crumble. 6.7.10.11

Dessert

Apricot
Vervain, goat milk rice, smoked almond chocolate 3.8.
18
Vervain, goat milk rice, smoked almond chocolate 3.8.
Zucchini “a la poverella style”
Stuffed with ricotta and mint sorbet 3.7.
16
Stuffed with ricotta and mint sorbet 3.7.
Fiorone
Iced and in compote, bellpepper and lemon 3.8
16,00
Iced and in compote, bellpepper and lemon 3.8
Chocolate
Burnt wheat, yuzu 1.3.7.8.
22
Burnt wheat, yuzu 1.3.7.8.
Shapes of milk
Selection of cheeses, chestnut honey, and fruit compote 1.3.7.
18
Selection of cheeses, chestnut honey, and fruit compote 1.3.7.

Menù Degustazione

Tasting menu

A gastronomic journey that tells the story of contemporary Puglia, including the vegetable garden, the sea, and the tradition of the Itria Valley.

110- Wine pairing 65
Cuttlefish
Cuttlefish tagliatella, escapece sauce, rocket mayonnaise timur pepper, orange and lard. 3.10.12.14.
Carpaccio
Beef entrecote, romesco sauce, oregano, tomato confit and crunchy beef. 3.10.8.12
Gnocco
Buffalo ricotta, mackrel, Roman lettuce and lemon. 1.3.4.7
Lamb and caponata
Rack of lamb, apulian-style vegetable caponata and lamb jus. 3.4.7.10.
Dessert

Green tasting menu

A menu that pays tribute to agriculture.

80 - Wine pairing 55
Tomato
Cuore di bue tomato, gazpacho, seaweed kombu emulsion, wild fennel and burrata cheese. 1.3.6.7.12.
Eggplant
slow cooked in seaweed broth, Tropea onion, a velvety bell pepper cream, pesto basil, wild herbs. 1.3.7.
Mezze maniche
Asparagus, Apulian caponata, and smoked burrata 1.4.8.12.
Celeriac
celeriac steak, glaze of fennel verdeca wine, white sesame and buckwheat crumble. 1.6.7.10.11.
Dessert

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