The Kitchen

Roots in Salento, regional ingredients and a contemporary approach.

Raw red prawns in a yellow cream with cucumber

Salento is our starting point.

The menu changes with the seasons and begins with ingredients from Salento.

Our local network

  • Fishers
  • Breeders
  • Farmers
  • Producers

Apulian burrata, capocollo from Martina Franca and crisp taralli meet seafood, vegetables and citrus.

Pasta with clams on a blue plate
Fried seafood and vegetables served in a wooden bowl
Fresh pasta with truffle shavings
Close-up of pasta with tomato sauce

Regional flavours, interpreted with curiosity.

From traditional pasta to raw seafood, the menu moves between sea and land. Vegetable creams, toasted almonds, citrus and marinades complement the ingredients. Contemporary technique makes room for the taste of home, with attention to every detail.

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