The philosophy of our cuisine

Respect for the pugliese tradition, seasonality of ingredients and innovation.
These are the three pillars of our philosophy which guide our young and talented chef Michele in the process of creation of amazing recipes that enhance and give value to the products of this land.

50 per person

The tasting menu has to be ordered by all guests of the table.

Cover and drinks are not included.

Minimum two courses per person

  • Tuna tartar, lime mayonnaise, escarole and toasted hazelnuts 15
  • Seared squid with herbs, wild chard, mussels' emulsion, bread slipper in fish broth 15
  • CBT codfish, EVO sauce, seared cardoncelli mushroom and crunchy chickpeas 16
  • Martina Franca, stracciatella and polenta chips 13
  • Roasted peppers, tomato confit, potato mousse olives powder 13
  • Raw sea food - shrimp, pink prawn tartar, oyster,
    tuna and amberjack sashimi and squid tagliatella
  • Lemon Sorbet with Basil 6
  • Fiordilatte ice-cream, “pupurato” (traditional biscuit from Gargano made with cocoa, cooked must, almonds and spices), figs’ reduction and rosemary 8
  • Cannoli with ricotta cream, toasted pistachio and orange marmalade 8
  • Crunchy almond semifreddo and dark chocolate 7
  • Crêpe Suzette with ice-cream and almonds flambéed with Grand Marnier (min. 2 persons) – cooked in the lounge 20
  • Piccola pasticceria del Gargano - traditional dry biscuits 7
  • Assortment of cheese from Gargano 15

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