Our Fried Dishes: Semolina and beetroot panzerotti with mozzarella, chicory, and caciocavallo; Croquettes with smoked provola and speck; Squid ink arancini with stewed octopus.
Baked Goods & Snacks: Mini sesame buns with stracciatella and Capocollo from Martina Franca; Tomato friselle and bruschetta with vegetable caponata.
Selection of Cold Cuts and Cheeses: Wild boar and truffle mortadella, Capocollo from Martina Franca, Spicy pork sausage, and semi-aged caciocavallo cubes.
A tribute to the flavors of the Mediterranean: crispy bruschettone made with homemade bread, garnished with marinated anchovies, the intense sweetness of confit tomato, and the softness of caramelized red onion. A perfect balance of acidity, savoriness, and sweet-and-sour notes.
With tomato - With vegetable caponata - With melted caciocavallo cheese and honey
A sensory journey through a premium selection of raw seafood, served on crushed ice, accompanied by lemon and citrus vinaigrette.
Gillardeau Oyster - Red Shrimp - Blue Prawn from New Caledonia - Langoustine and Pink Shrimp - Tuna Tartare - Black Mussels from Gallipoli
Fish intended for raw consumption is subjected to rapid temperature reduction treatment in accordance with Reg. EC 853/2004
Our Fried Delights: Semolina and beetroot panzerotti with mozzarella, chicory, and caciocavallo; Croquettes with smoked provola and speck; Squid ink arancini with stewed octopus.
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Reinterpretation of the classic Pugliese
A tribute to the flavors of the Mediterranean: crispy homemade bruschetta topped with marinated anchovies, the intense sweetness of confit tomato, and the softness of caramelized red onion. A perfect balance of acidity, savoriness, and sweet-and-sour notes.
Pulled pork meatballs with our BBQ sauce
Meatballs slow-cooked in tomato sauce for hours.
Crispy prawn, green apple chutney and grain mustard, parsley mayonnaise and burnt lemon powder. A carefully crafted balance of acidity, savoriness, and smoky notes.
Fried eggplant, fresh basil cream, 24-month aged Parmigiano Reggiano fondue
Carnaroli rice creamed with DOP pecorino romano and black pepper, raw shrimp carpaccio, its reduced bisque, and shell powder. The dish is finished with a fresh note of lime.
Bronze-extruded semolina pasta, tossed with a ragù of true octopus cooked at low temperature for 8 hours
Carnaroli rice, saffron, cubes of ossobuco glazed in its own sauce, and finely chopped gremolata
Fresh handmade egg tagliatelle prepared according to tradition with white duck ragout and fine herbs. A return to origins that focuses on the purity of flavors and the quality of artisanal pasta.
Squid ink tagliolini sautéed in a pan with a delicate seafood emulsion, cold-mixed with pure sea urchin pulp to preserve its intact iodized and enveloping flavor.
Crispy tuna fillet, vegetable caponata, and fresh citrus mayonnaise
Grilled beef entrecôte, new potatoes, and chimichurri sauce.
Glazed roasted octopus with fennel and coconut cream, osmosis celery, snow peas, and samphire. An exploration of contrasts between sweet, salty notes and crunchy textures.
Gratinated stuffed squid, pea cream, confit tomatoes, and fried bread. A balance of marine savoriness and garden sweetness.
Crunchy fried calamari and prawns. Light, golden, and sea-scented. The essence of the sea in a bite.
Arachidi e prodotti a base di arachidi.
Grano, segale, orzo, avena, farro, kamut e prodotti derivati.
Crostacei e prodotti a base di crostacei.
Mandorle, nocciole, noci, pistacchi e prodotti derivati.
Latte e prodotti a base di latte.
Lupini e prodotti a base di lupini.
Molluschi e prodotti a base di molluschi.
Pesce e prodotti a base di pesce.
Sedano e prodotti a base di sedano.
Senape e prodotti a base di senape.
Semi di sesamo e prodotti a base di semi di sesamo.
Soia e prodotti a base di soia.
Anidride Solforosa e solfiti.
Uova e prodotti a base di uova.