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 - amberjack 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
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.
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