An elegant and refined restaurant, ideal for both business functions and romantic meals.

Open from October to April.

Italian habits: go for an aperitif between 11.00 and 13.00

Pay a drink or 2 and get a fully treated in what you see in the image.

Pugliese cuisine maintains much of its traditional, ancient flavor and cooking style.  Olives, citrus fruits, and wine are the key elements in Pugliese cooking.

The trick to making a great panzerotti is first of all you need to have great dough. Making a pizza type dough that has wonderful flavor, has just the right stretchability, and holds up well during cooking is not an easy feat.

Whatever the season the restaurant offers an unforgettable experience from dazzling afternoons to winter sunsets and moonlit nights.

Italians like to give very descriptive names to their pasta shapes and these little cap-shaped shells are called "orecchiette", which means "little ears". They are traditionally made by hand in the Puglia and Basilicata regions of southern Italy.