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.
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Raw seafood
local cuttlefish - amberjack carpaccio - Fleur des Eaux oyster - prawn tartare-
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Steamed cod
pickled vegetables, green sauce and salted eggnog
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Risotto
sea cicadas, sweet garlic sauce and caper powder
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Seabass
tomato sauce, curly endive, capers, olives and pine nuts
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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.
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Raw fish 30
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Tuna tartar, bufala cream, curly salad and toasted hazelnuts 15
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Squid cooked au gratin with herbs, sea urchins, chard and breadcrumbs in fish broth 18
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Steamed cod, pickle seasonal vegetable, green sauce and salted eggnog 18
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Cold dry-cut pork from Martina Franca, stracciatella and polenta chips 15
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Roasted peppers, tomato carpaccio, potato mousse, olives and oregano 15
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Raw prawn (price per pound) 9
First Course
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Spaghetto, beans cream, mussels and rye breadcrumbs 15
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Orecchiette "Casa Prencipe" and traditional turnip 15
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Orecchietta "Casa Prencipe", tomato, cacioricotta cheese and basil 10
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Tagliolini with sea urchins 23
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Risotto with sea cicadas, sweet garlic and capers powder (min. 2 people) 20
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Fusillone “Casa Prencipe”, broad beans cream, blue cheese fondue and wild fennel 15
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Peas and cheek lard ravioli, cuttlefish and pecorino cheese from Gargano 20
Second Course
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Seared tuna, leek gazpacho, wild mustard and soy mayonnaise 18
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Turbot, potato mousse, potato and speck pie and lemon flavoured oil 27
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Sea bass, tomato sauce, curly endive, capers, olives and pine nuts 27
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Green pepper tenderloin flambéed with Cognac – cooked in the lounge 30
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Royal prawns flambéed with Calvados – cooked in the lounge 30
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Catalan prawns - price according to quotation s.q.
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Eggs, asparagus, onion cream, crispy bread and garlic flavoured oil 15
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Traditional fish soup – on request (min. 2 persons) 35
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Lemon Sorbet with Basil 5
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Fiordilatte ice-cream, “pupurato” (traditional biscuit from Gargano made with cocoa, cooked must, almonds and spices), figs’ reduction and rosemary 8
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Burnt white chocolate, madeline and yogourt mousse 8
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Cannoli with ricotta cream, toasted pistachio and orange marmalade 8
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Crunchy almond semifreddo and dark chocolate 8
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Crêpes Suzette with ice-cream and almonds flambéed with Grand Marnier (min. 2 persons) – cooked in the lounge 15
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Piccola Pasticceria del Dragone – traditional home-made biscuits 6
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Formaggi MistiAssortment of cheese from Gargano and orange marmalade 15
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