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 - tuna 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

  • Sea bass

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

  • Fiordilatte ice-cream

    pupurato, figs' reduction and rosemary

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

  • Raw fish 30
  • Tuna tartar, bufala cream, curly salad and toasted hazelnuts 13
  • Squid cooked au gratin with herbs, mussels cream, chard and breadcrumbs in fish broth 15
  • Steamed cod, pickle seasonal vegetable, green sauce and salted eggnog 18
  • Cold dry-cut pork from Martina Franca, stracciatella and polenta chips 13
  • Roasted peppers, tomato carpaccio, potato mousse, olives and oregano 13
  • Raw prawn (price per pound) 9
  • 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 8
  • Crêpe Suzette with ice-cream and almonds flambéed with Grand Marnier (min. 2 persons) – cooked in the lounge 20
  • Assortment of cheese from Gargano and orange marmalade 18

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