The enchanting taste of tradition
The richness of our land becomes welcoming, authentic cuisine. Dine in a refined, sea view ambience, and savor the genuine taste of Apulia.
The restaurant is open to non-residents only on reservation.
Contact us to reserve your table:
Our flavors
True to the traditions of Puglia, we only use fresh, locally sourced, seasonal ingredients. Our cuisine is a love story to our land and sea: seafood from the Adriatic Sea, dairy products, cold cuts and meats from Murgia and Valle d’Itria, vegetables and cereals partially produced in our garden.
à la carte menu tasting menuWines
From dedicated, local wine regions, we select small producers of excellence. In addition to prestigious wines from Puglia, we offer vintage selections from AuraTerrae’s vineyards, including IGP Bianco Puglia and the rediscovered IGP Susumaniello Rosato.
Taste every moment
Whitewashed arches, solid stone, the blue sea and garden views combine for an elegant, authentic ambience that frames true flavors of Puglia. History walks with you as you stroll through our gardens before finding your table, the sea’s scent sooths you into relaxation. The warm embrace of Puglia’s hospitality complements unforgettable, exclusive moments.
Our harvest
Yards of fertile lands, nourished by the sea breeze, embrace our Masseria. In our garden we grow seasonal ingredients such as eggplants, zucchinis and tomatoes that we turn into delicious sauce; the air fills with the pleasant flavors of aromatic herbs; our trees give tender fruits; the majestic, secular olive trees whose roots tell the Masseria’s ancient history, give the oil you’ll find on your table.
à la carte menu
To start - Tradition
- Cold Cuts:
Capocollo, Soppressata, Salame dolce e piccante, Pancetta, Apulian dry cured ham - Cheese board:
Caciocavallo, goat cheese, pistache caciotta, sheep cheese and caves caciocavallo cheese - Red tuna tartare, lemon and dill
- Fassona meat tartare, mustard and fried egg
- Pan-fried vegetable
- Grilled vegetables
- Octopus in pignata
- Salad variety, green beans, grilled chicken, lime vinaigrette, walnut kernels
To start - Contemporary
- Scallop and langoustine skewer with lime-scented spring onions, celery infusion, and green apple confit
- Curled calamari in teriyaki sauce, Jerusalem artichoke, red fruitinfused eggplant, and caper berries
- Black curry veal eye of round, osmosed mango, celery, red onion, and rice chips
- Datterino tomato salad, bread, smoked pork bresaola, buffalo mozzarella foam, and mustard dressing
Pasta Courses - Tradition
- Orecchiette pasta made with black chickpeas flour, cherry tomato and cacioricotta cheese
- Spaghettoni with clams
- Tubettoni with mussels
- Warm Chef’s garden cream with breadballs and parsle
- Aubergine parmigiana
Pasta Courses - Contemporary
- Organic carnaroli rice-Gazzani with red prawns, lemon, saffron and katsuobushi
- Artisanal spaghettone with sea urchin, yellow tomato water with chamomille infusion
- Parcel pasta filled with aubergine parmigiana candied cherry tomatoes, basil sauce and 36 month aged Parmesan cream
- Calamarata rigavera pasta with slow-cooked veal cheek, wild chicory, crispy pepper, and rosemary-scented Caciocavallo
Main Courses - Tradition
- Fried fish from Adriatic sea
- Grilled veal ribs with potatoes and cardoncelli mushrooms
- Grilled bombette and cinder cooked potatoes
- Grilled Sausage with dill and cinder cooked potatoes
- Tomato ragout beef rolls
Main Courses - Contemporary
- Sea bass cooked in vine leaves, salted water, smoked celery and almonds
- Steamed Cod with lemon thyme, Apulian gazpacho cream, vegetables and bread chips
- Veal fillet, potato mille-feuille, Swiss chard and cherry reduction
- Black pork neck with herbs and licorice, parsnip, sweet-andsour shallot, dried-apricot ketchup and Apulian chimichurri
Dessert
- Traditional tiramisu with ladyfingers
- Rum infused semifreddo with cruncy praline
- Yogurt cream, scent of lime and red fruits
- Chocolate mousse with caramel toffee glazed with dark
- Cream puff with hazelnut parfait and coffee
- Sorbets: Lemon e bergamot, Raspberry, Tangerine
- Ice cream: Milk cream, Hazelnut, Chocolate, Pistachio
- Traditional tart with apricot and apple jam
- Fresh seasonal fruit selection
Tasting menu
Fish or meat Chef 4 courses set menu
- 90€ pp water and cover included
(catch of the day excluded)
Wine pairing proposal
- 4 glasses 35€ pp
- 4 premium glasses 60€ pp
Catch of the day: appetizers, starter or main course
- Fish 10 €/hg
- Shellfish 14 €/hg
- Chef set the menu will be the same for the whole table
To start - Tradition
- Cold Cuts:
Capocollo, Soppressata, Salame dolce e piccante, Pancetta, Apulian dry cured ham - Cheese board:
Caciocavallo, cow caciotta, pistache caciotta, sheep cheese and caves caciocavallo cheese - Red tuna tartare, lemon and dill
- Fassona meat tartare, mustard and fried egg
- Pan-fried vegetables
- Grilled vegetables
To start - Innovation
- Seared scallops with chestnuts, chicory, persimmon sauce and panko-baked mackerel bonbons
- Smoked pepper veal roundsteak, red lentil falafel, pomegranate emulsion and sesame rice chips
Pasta Courses - Tradition
- Orecchiette pasta made with black chickpeas flour, cherry tomato and cacioricotta cheese
- Spaghettoni with clams
- Tubettoni with mussels
Pasta Courses - Innovation
- Puff pastry parcels with scorpion fish and tomato sauce, shellfish bisque, anchovy sauce, turnip top cream and bottarga
- Organic carnaroli rice – Gazzani with with black truffle, thyme pumpkin with spinach emulsion and buffalo mozzarella
- Blueberry tagliolini with porcini mushrooms, truffle and tarragon
Main Course - Tradition
- Fried fish from Adriatic sea
- Grilled veal ribs
Main Course - Grill
- Fiorentina T-bone steak
- Picagna in salt crust and calvados
- (All grill dishes will be served with baked potatoes, grilled and pan-fried vegetables)
Tasting menu
- Fish or meat Chef 4 courses set menu
90€ pp water and wine pairing included (Catch of the day and grill excluded)
From the fish tray
- Appetizers
- Starter or main course
- Fish
- Shellfish
Main Course - Innovation
- Seared sea bass, broad bean puree, pistachio powder, goat cheese and escarole
- Morro cod fillet on cannellini beans and mussels with samphire harissa and carrot chips
- Beef cheek braised with plums sauce, crusco pepper, potatoes and tabasco croquette
Dessert
- Traditional tiramisu, ladyfingers and chocolate
- Chocolate sphere, caramelized pineapple with Sichuan pepper
- Fake Saint Honoré, vanilla panna cotta and chocolate ganache
- Almond praline semifreddo glazed with rocher
- Mango and raspberry puzzle on a shortcrust pastry and cashew frame
- Ice-cream
Milk cream / Hazelnut / Chocolate / Pistachio - Traditional tart
- Fresh seasonal fruit selection
Dessert - Meditation
- Elogio alla lentezza
I Pastini - Minutolo - Kaloro
Tomaresca - Moscati di Trani - Inno di Gioia (biologico)
Tenuta Giampetruzzi Primitivo - La Selvatica
Azienda Agricola Caudrina Moscato Spumante - Nes
Cantine Pellegrino Passito di Pantelleria - Sauternes
Château Les Justices Sauternes - Porto Ruby
Ramos Pinto
Easter Menu 2026
- Couscous sphere with cacio cheese, eggs and sun-dried tomatoes, fresh broad beans, Grana cheese and crispy crusco pepper
- Veal eye round served pink on a parmesan-rosemary biscuit, ricotta and dill bon bon, red onion and lettuce
- Organic Carnaroli risotto with spring truffle, thyme-roasted pumpkin, spinach emulsion and burrata
- Vela pasta filled with amatriciana sauce, pecorino fondue, scapece zucchini and crispy guanciale
- Rosemary and moscato lamb cutlet, honey-glazed veal fillet with liquorice-scented fennel
- Easter nest with orange and chantilly cream
90€ pp
Water and coffee included, wines excluded
EASTER MONDAY MENU 2026
- Carob flour focaccia with cherry tomatoes and oregano Savory tart bites with ricotta and spinach
- Convivial appetizers
- Imperial pork loin with friend polenta “sgagliozza”, goat cheese and sweet-and-sour cardoncelli mushrooms
- Sous-vide veal fillet with sage, ginger vegetable mayonnaise, celery shavings and baby lettuce
- Fassona beef tartare with paprika and chives, cucunci capers, almonds and burrata cream
- Fusillone pasta with saffron, white scottona beef ragù, purple artichokes, smoked cacioricotta, and arugula oil
- Pizzaiola-style lamb with “bombetta” rolls, panko-crusted aubergine and buffalo mozzarella, black garlic puntarelle
- Ricotta and chocolate flan
80€ pp
Water and coffee included, wines excluded
CHRISTMAS MENU 2025
- Mazara red prawn, celeriac and green apple
- Nordic cod fillet with orange and rosemary served on a red lentil cream with crispy panko-coated scampi and capers
- Potato, pecorino and mint tortello with purple prawn bisque, mussels, spinach and pine nuts
- Bronze-drawn mezza manica pasta with Chianina ragù, crusco pepper, caciocavallo di grotta cheese and parsley oil
- Herb-crusted suckling pork loin on cauliflower and almond cream with vanilla-infused artichoke
- Christmas nougat sphere with an orange-scented heart on a gingerbread cookie
- Christmas delicacies
90€ pp
Water and coffee included, wines and spirits excluded.
NEW YEAR’S EVE MENU 2025
Welcome aperitif
- Puff pastry grissini with Grana cheese & sesame
- Scampi with green tomato and burrata
- Salmon cube with olive mayo and pomegranate cream
- Potato, anchovy and pine nut bonbon
- Oyster tempura with mango and chili
- Fassona beef tartare with mustard, canestrato cheese and walnuts
Dinner
- Green herb breaded Sockeye salmon, oyster, asparagus and large scampi with spinach
- Pumpkin and paprika cappellaccio with shellfish bisque, mandarin and samphire
- Saffron fusilloni with porcini mushrooms, artichoke pesto, buffalo mozzarella, hazelnuts and black truffle
- Roasted wild seabass with lemongrass, chestnuts, chicory with ’nduja, goat cheese, king prawn and Champagne
- Pistachio-praline tiramisù with almond ladyfingers
- Traditional cotechino with red lentils for good luck
- Artisanal panettone
Program
- 8:00 PM – Welcome aperitif at the bar with live music
- 8:30 PM – Dinner at the restaurant with refined live music
- Midnight – Fireworks show
- Followed by party and dancing at the Bar with live music
150€ pp
Include aperitif, wines, water, coffee and a cocktail after midnight.