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.
local cuttlefish - tuna carpaccio - Fleur des Eaux oyster - prawn tartare-
pickled vegetables, green sauce and salted eggnog
sea cicadas, sweet garlic sauce and caper powder
tomato sauce, curly endive, capers, olives and pine nuts
pupurato, figs' reduction and rosemary
Minimum two courses per person
2022 © Al Dragone by Antonio Troiano. All Right are Reserved.
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