Menu

Squash blossoms stuffed with mozzarella cheese and anchovy

Two medallions of Excellent knife-beaten rump tartare on one black truffle petals and on the other caper fruit

Pureed broad beans with excellent wild Salento chicories

(pittule, calzoncini, mozzarella arancini, crocchette salentine)

Excellent artisanal and smoked capocollo accompanied by a burratina (Martina Franca )

(potato focaccia, cardoncelli mushrooms, devil's horns, caponata, sautéed vegetables of the day, bruschettine, pittule, artichokes, caciocavallo cheese)

Mozzarelline di Bufala Campana , Cuore di Bue tomatoes according to availability and basil

Datterines (Taranto mussels) sautéed with parsley and deglazed with white wine

Salty fritters from the Salento tradition

polpette di carne mista ( vitello e suino) , uova , mollica e formaggio misti.

Durum wheat and semolina orecchiette pasta with turnip hearts and anchovy

Durum wheat and semolina orecchiette pasta in sauce with traditional Salento meatballs

Typical Salento homemade durum wheat and semolina pasta with sauce and our pungent seasoned ricotta cheese

Typical durum wheat potato of Lecce culinary tradition with chickpeas and fried pasta

Typical Salento homemade durum wheat and semolina pasta with sauce and chunks of tender horse meat

Our eggplant parmigiana, mozzarella, Prague ham and meatballs

Orecchiette pasta with real clams and porcini mushrooms

Cavatelli cannellini beans and mussels from Taranto

Traditional baked pasta lasagna with béchamel sauce, gravy and mixed ground meat

fresh pasta type CALAMARATA with mullet fillets cherry tomatoes capers and olives

Spaghetto e fresco di grano duro e semola in bianco con cozze Tarantine e una pioggia di prezzemolo ( con o senza aglio)

Excellent foal meat, royal cut its peculiarity lies in its tenderness cooked for over 6 hours in piñata as tradition dictates

Rabbit in white cacciatore style as per millet and Salento tradition

Excellent knife-beaten PODOLICo beef and presented amburger-style

Fine fillet of Italian beef French style accompanied by a béarnaise sauce , with a side of baked potatoes and repassed vegetables

Breaded and fried turkey cutlet

Fresh deviled chicken drumsticks accompanied with baked potatoes

Shredded octopus tentacles with potatoes tomatoes and herbs in pignatta cooked according to tradition for more than 5 hours in pignatta

Lamb with baked potatoes

Codfish with baked potatoes

Baked Slice of Wild Alaskan Salmon

Redfish cherry tomatoes,capers and olives leccine

snails blended with white wine onion and bay leaf

Freshly fried potato petals

Iceberg, radicchio and cherry tomatoes

Eggplant and zucchini

Salentine wild chicories with cherry tomatoes and black olives leccine

classic fine French fries

Cream-filled puffs drowned a soft and sweet chocolate mousse

Three-chocolate mousse. White, milk and dark with a cookie in the center

Classic tiramisu

Classic espresso

Espresso on ice with almond milk