Dinner the way we make it
Five courses, ingredients from Salento, our family kitchen
It isn't a restaurant. It's our long table under the pergola, eight guests — at most. We cook what we'd cook for our family: no laminated menu, no cover charge, nobody in a tie explaining the dishes.
The olive oil comes from our neighbours, almost all the vegetables from the garden, the orecchiette we shape in front of you. The fish arrives in the morning from Castro's harbour, when there's any.
We started doing these dinners to fill the house with new voices. It stuck.
What to expect
- 1
Antipasti misti
Selection of local cured meats and cheeses, taralli, friselle, vegetables in oil.
- 2
Orecchiette with cime di rapa
Hand-shaped pasta, garden cime di rapa, toasted breadcrumbs, anchovies and chilli.
- 3
Polpo alla pignata
Local octopus slow-cooked in a clay pot with cherry tomatoes and olives. Vegetarian alternative always available.
- 4
Seasonal vegetables
Whatever the garden gives us that week, sautéed with oil, garlic and salt.
- 5
Pasticciotto with espresso
The Salento pastry, pulled from the oven that morning. Espresso, moka.
At a glance
At a glance
- 2-3 hours
- from €45 per person
- Thursday and Saturday
- Maximum 8 guests
- Vegetarian and gluten-free on request
- Wine included
Reserve a dinner
Spots fill quickly — dinner is only Thursday and Saturday. Write to us and we'll hold the date.