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.
Pink prawn tartar, raspberry oyster, squid tagliatella with squid ink
Eggplant ingot, tomato coulis, caciocavallo cream and basil sauce
Risotto with cicadas, lemon and rosemary
Sea bass with almonds and potatoes milfoil
Fiordilatte ice-cram, pupurato crumble, figs' reduction and fennel
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
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