Maintaining an equilibrium between tradition and innovation when it comes to create new meals allows us to preserve the culinary art of Puglia and to keep amazing our customers.
Codfish with chickpeas cream emulsified with olive oil, basil essence, grilled cardoncelli mushroom and crunchy chickpeas
Mackerel filet with pizzaiola, garlic cream and crispy bread with tomato
Stewed octopus with cherry tomato cream.
Cold dry-cut pork from Martinafranca with burrata cheese and venere rise chips
Culatello from Faeto rafined with Nero di Troia wine
Pancotto of the Gargano: between tradition and innovation
Crudités selection of crustaceous, shellfish, tuna and marinated salmon sashimi, and oysters fleur d'eau based on the availability of the day in the territory of Vieste
Squid ink chitarrina with squid tartar and lemon zest
Spaghettone con grano Senatore Cappelli, canocchie al Martini Bianco, pomodoro giallo del Piennolo e basilico
Tagliolino with mussels and rye bread crumbs on top served on a cannellini chickpeas cream
Mazara shrimps Risotto with poppies seeds served on a burrata cheese mousse
Troccolo with sautéed zucchini, basil and flakes of caciocavallo podolico
Orecchiette with tomato and cacioricotta cheese
Sea bass with crunchy skin, chlorophyll sauce and sautéed butter veggies
Seared tuna on a cream of tarallo with shallots and fondant eggplants
Turbot filet with buttery potato and artichoke tart onions cooked on the turbot essence sauce
Grilled Calamari with fave beans and wild chicory
Royal prawns with orange and pink pepper flambéed with Calvados - cooked at the table
Tenderloin from the grill with potato - 230 gr.
Tenderloin from the grill with green pepper flambéed with cognac - cooked at the table
Platter of traditional cheese from the Gargano - caprino, pecorino and caciocavallo - with walnuts and orange marmalade
Cannoli with ricotta cheese and orange marmalade
Almonds Semifreddo with chocolate sauce
Millefeullie with yogurt cream and strawberry jam
Bread and chocolate cupcake served with custard
Crepes Suzette flambéed served with ice-cream and crumble almonds - cooked at the table
Traditional dry biscuits accompanied by a glass of passito pugliese