I first “met” this cute and personal restaurant in the pages of a local newspaper. New young chef in town. Wants to have a “piola” (traditional piedmontese restaurant) but with Apulian vibes in his dishes. I was deeply interested.
I went. I ate. I fell in love.
The certainty of traditional dishes, like Vitello Tonnato (boiled calf with tasty no-mayo sauce) and Flan with cheese fondue made with seasonal vegetables, mixed incredibly well with the harmony of southern Italian ingredients like capocollo (pork tender meat) or preserved fish eggs to grate on pasta.
The dishes are neat, colorful, a gift for the eyes. Talking about dessert: perfect caramelized apples of Tarte Tatin and if you’re into chocolate (who isn’t?) flourless dark chocolate soft cake. A dream.
The wines are great, the staff is welcoming, the atmosphere is simple but romantic at the same time. And there is a good chance you can meet chef Martino in person and have a good chat.
The bill is more than affordable. Almost student-friendly, especially with the lunch formula.
A perfect place for the first dinner with your crush.
If she/he doesn’t fall in love with Martino and his dishes.