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
beef entrecote, Romesco sauce, oregano, tomato confit and crunchy beef 3.10.8.12
Squid
fried and seared calamari, citrus and beetroot sauce, Timur pepper. 1.3.10.14.
26
fried and seared calamari, citrus and beetroot sauce, Timur pepper. 1.3.10.14.
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.
Cauliflower
Roasted cauliflower marinated in miso, clementine, beurre blanc, dill oil and black truffle. 3.10.8.12
25
Roasted cauliflower marinated in miso, clementine, beurre blanc, dill oil and black truffle. 3.10.8.12

Made in Italy

Fusillone
with broccoli rabe, carbonara sauce and mussels. 1.3.4.7.14.
26
with broccoli rabe, carbonara sauce and mussels. 1.3.4.7.14.
Tortello
Ricotta and pumpkin ravioli, porcini mushroom ragù, caciocavallo fondue and tonka bean. 1.3.7.9.12
24
Ricotta and pumpkin ravioli, porcini mushroom ragù, caciocavallo fondue and tonka bean. 1.3.7.9.12
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.
Capelli d’angelo
roasted lobster, seaweed butter and coconut broth. 1.2.4.7.
32
roasted lobster, seaweed butter and coconut broth. 1.2.4.7.

Main

Pork Belly
rack of lamb, Apulian-style vegetable caponata and lamb jus. 3.4.6 .10.
36
rack of lamb, Apulian-style vegetable caponata and lamb jus. 3.4.6 .10.
Sea bass
Leek, braised -style, guanciale, Crémant sauce, dill, and fish jus. 4.7.12.
37
Leek, braised -style, guanciale, Crémant sauce, dill, and fish jus. 4.7.12.
Beef fillet
Aioli sauce, parsley pesto, and chanterelle ragout 7.9.10.11.12
40
Aioli sauce, parsley pesto, and chanterelle ragout 7.9.10.11.12
Lettuce
Shiso-marinated lettuce heart, arugula, dill oil, and Lettuce sauce. 3.7.10.12
22
Shiso-marinated lettuce heart, arugula, dill oil, and Lettuce sauce. 3.7.10.12

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
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.

130- Wine pairing 80
Squid
fried and seared calamari, citrus and beetroot sauce, Timur pepper 1.3.10.14.
Cauliflower
roasted cauliflower marinated in miso, clementine, beurre blanc, dill oil and black truffle 3.10.8.12
Capelli d’angelo
roasted lobster, seaweed butter and coconut broth 1.2.4.7.
Beef fillet
Aioli sauce, parsley pesto, and chanterelle ragout. 7.9.10.11.12

Green tasting menu

A menu that pays tribute to agriculture.

85 - Wine pairing 60
Carrot
BBQ carrot paste, carrot juice, roasted carrot purée, toasted sesame, and mint oil. 6.7.11.
Cauliflower Carrot
Roasted cauliflower marinated in miso, clementine, beurre blanc, dill oil and black truffle 3.10.8.12
Tortello
Ricotta and pumpkin ravioli, porcini mushroom ragù, caciocavallo fondue and tonka bean. 1.3.7.9.12
Lettuce
Shiso-marinated lettuce heart, arugula, dill oil, and lettuce sauce 3.7.10.12

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