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.

  • Raw seafood

    local cuttlefish - amberjack carpaccio - Fleur des Eaux oyster - prawn tartare-

  • Steamed cod

    pickled vegetables, green sauce and salted eggnog

  • Risotto

    sea cicadas, sweet garlic sauce and caper powder

  • Seabass

    tomato sauce, curly endive, capers, olives and pine nuts

  • Dessert

    of your choice from the menu

65 per person

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

Wine and drinks are not included.


  • Raw fish 30
  • Tuna tartar, bufala cream, curly salad and toasted hazelnuts 15
  • Squid cooked au gratin with herbs, sea urchins, chard and breadcrumbs in fish broth 18
  • Steamed cod, pickle seasonal vegetable, green sauce and salted eggnog 18
  • Cold dry-cut pork from Martina Franca, stracciatella and polenta chips 15
  • Roasted peppers, tomato carpaccio, potato mousse, olives and oregano 15
  • Raw prawn (price per pound) 9
  • Lemon Sorbet with Basil 5
  • Fiordilatte ice-cream, “pupurato” (traditional biscuit from Gargano made with cocoa, cooked must, almonds and spices), figs’ reduction and rosemary 8
  • Burnt white chocolate, madeline and yogourt mousse 8
  • Cannoli with ricotta cream, toasted pistachio and orange marmalade 8
  • Crunchy almond semifreddo and dark chocolate 8
  • Crêpes Suzette with ice-cream and almonds flambéed with Grand Marnier (min. 2 persons) – cooked in the lounge 15
  • Piccola Pasticceria del Dragone – traditional home-made biscuits 6
  • Formaggi MistiAssortment of cheese from Gargano and orange marmalade 15
  • Still Water 3
  • Sparkling Water 3
  • Tonic Water 4
  • Coca Cola 4
  • Fanta 4
  • Cover 3

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