The philosophy of our cuisine
Respect for the pugliese tradition, seasonality of ingredients and innovation.
These are the three pillars of our philosophy which guide our young and talented chef Michele in the process of creation of amazing recipes that enhance and give value to the products of this land.
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Raw seafood
Pink prawn tartar, raspberry oyster and salmon sashimi with orange caviar
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Pepper
Roasted peppers, tomato confit, potato mousse olives powder
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Tagliatella
Tagliatella stuffed with whisked cod fish, pumpkin and pil pil sauce
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Sea bass
Seared sea bass, bread cream, carrots and mugnoli
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Cannoli
Cannoli with ricotta cream, toasted pistachio and orange marmalade
50 per person
The tasting menu has to be ordered by all guests of the table.
Cover and drinks are not included.
Minimum two courses per person
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Tuna tartar, lime mayonnaise, escarole and toasted hazelnuts 15
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Seared squid with herbs, wild chard, mussels' emulsion, bread slipper in fish broth 15
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CBT codfish, EVO sauce, seared cardoncelli mushroom and crunchy chickpeas 16
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Martina Franca, stracciatella and polenta chips 15
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Roasted peppers, tomato confit, potato mousse olives powder 15
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Raw sea food - shrimp, pink prawn tartar oyster,
and tuna, amberjack and salmon sashimi 30
Second Course
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Seared tuna, lettuce heart and fennel mayonnaise 20
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Turbot with almonds and potato milfoil 28
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Seared sea bass, bread cream, carrots and mugnoli 28
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Green pepper tenderloin flambéed with Cognac – to the lamp 30
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Royal prawns flambéed with Calvados – to the lamp 30
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Shrimps on ice with raspberry butter - according to quotation s.q.
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Eggplant ingot, tomato coulis, caciocavallo cream and basil sauce 15
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Traditional fish soup – on request (min. 2 persons) s.q.
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Lemon Sorbet with Basil 6
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Fiordilatte ice-cream, “pupurato” (traditional biscuit from Gargano made with cocoa, cooked must, almonds and spices), figs’ reduction and rosemary 8
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Cannoli with ricotta cream, toasted pistachio and orange marmalade 8
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Crunchy almond semifreddo and dark chocolate 7
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Crêpe Suzette with ice-cream and almonds flambéed with Grand Marnier (min. 2 persons) – cooked in the lounge 20
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Piccola pasticceria del Gargano - traditional dry biscuits 7
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Assortment of cheese from Gargano 15
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Still Water 3
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Sparkling Water 3
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Tonic Water 4
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Coca Cola 4
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Fanta 4
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Gluten free bread (rice flour) 2
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Cover 3
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