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Food Menu


  • Sea bread

    Our homemade bread is entirely kneaded with food-grade and filtered sea water, subjected to cold sterilization by means of a technological system which makes it perfectly pure without compromising its organoleptic properties.
    Allergens: 1


  • Fried smoked handmade Burrata with tomatoes and basil sauce in sea water 17 €

    The handmade burrata, produced in a local dairy, is coated with a double breading of flour, eggs and breadcrumbs, immersed in boiling oil until it becomes crunchy. The accompanying sauce is made with seasonal tomatoes sprayed with sea water and steamed, peeled and passed with basil, sun-dried tomatoes, capers and olives.
    Allergens: 1,3,7,8

  • Turnips Flan, cooked in sea water, with Parmesan fondue and tomato tuile 16 €

    The turnips are boiled in sea water inserted into the flan dough which is made with eggs, fresh cheese, Parmesan, pepper. The flan is cooked in a bain-marie in the oven and then served with a Parmigiano Reggiano fondue and a dried tomato brittle.
    Allergens: 3,7

  • Beef tartare, cantaloupe melon with herb vinaigrette and sea water 19 €

    The tartare is made with selected first choice beef knuckle, characterized by its tenderness. Accompanied by cantaloupe melon sheets marinated in sea water. Served with herb vinaigrette (thyme, mint, rosemary, sage), sea water and extra virgin olive oil.

  • Fish tartare (catch of the day) with toasted lemon powder and herb and sea water vinaigrette 21 €

    The tartare is made with the catch of the day, seasoned with herb vinaigrette (thyme, mint, rosemary), sea water and extra virgin olive oil. Sprinkled with a lemon powder toasted in the oven at low temperature.
    Allergens: 4

  • Seasonal vegetables in different consistencies in sea water with mulled wine and beurre blanc sauce 18 €

    The seasonal vegetables are marinated in sea water and offered in different cooking methods and textures: steamed, vacuum cooked at low temperature (sous-vide), grilled, marinated and uncooked. Seasoned with extra virgin olive oil, home-made vin cotto with grape must. Accompanied by beurre blanc sauce, a French sauce with emulsified butter together with a reduction of white wine, vinegar and shallots.
    Allergeni: 7

* In some periods of the year some products could be frozen at the origin or subjected to on-site treatment. For more detailed informations please ask the staff.

First Courses

  • Spaghettone with cream of red beet, cooked in sea water and Caciocavallo cheese fondue aged in the cave 21 €

    The fresh beets are cooked in sea water with extra virgin olive oil, onion and mint, without adding salt. It is accompanied by a caciocavallo cheese fondue aged in the cave. The dish must be mixed to be enjoyed at its best.
    Allergens: 1

  • Orecchiette with turnip greens, cooked in sea water, “colatura di alici” (anchovy sauce), chilli pepper and flavored crunchy bread 22 €

    The turnip greens are cooked in sea water then sautéed with extra virgin olive oil flavored with garlic, lemon zest, chilli pepper and anchovy sauce. The orecchiette are cooked in sea water diluted with plain water. A crunchy flavored bread concludes the recipe.
    Allergens: 1,4

  • Mezze maniche with saffron potato cream, cooked in sea water and crunchy Martina Franca Capocollo 21 €

    The potato cream is cooked with extra virgin olive oil, bay leaf, onion, black pepper and sea water, without adding salt. The mezze maniche are cooked in sea water and plain water, then sautéed with the potato cream and Parmesan. The Martina Franca Capocollo is made crispy in the oven.
    Allergens: 1,4

  • Orecchiette with diced swordfish, sea water, aubergines and yellow cherry tomatoes. Crunchy flavored bread 25 €

    The swordfish is cooked with white wine, yellow datterino tomatoes and sea water. The aubergines are peeled and fried, finally added to the dish. The crunchy bread is flavored with bay leaves, rosemary and basil.
    Allergens: 1,7

* In some periods of the year some products could be frozen at the origin or subjected to on-site treatment. For more detailed informations please ask the staff.

Second Courses

  • Grilled squid with red lentil cream, cooked in sea water, cashew nuts and lemon zest 26 €

    The squid is cooked sous vide at low temperature, vaporized with sea water and then grilled and served with a red lentil cream cooked in sea water. Roasted cashews and lemon zest.
    Allergens: 8,4

  • Entrecoté steak with sea water vinaigrette, puffed rocket and sweet and sour sauce 26 €

    The entrecote is cooked at a low temperature and then grilled. Dressed with sea water vinaigrette, smoked salt flakes and puffed rocket. Sweet and sour sauce.

  • Slice of grouper or red snapper (depending on the catch) cooked at low temperature in sea water, au gratin in the Provençal oven. Accompanied by seasonal vegetables 36 €

    The fresh fish steak is boned and cleaned, and then cooked sous vide at low temperature with sea water, lemon zest and thyme. Finally, baked au gratin in the oven with a Provençal panure with breadcrumbs and herbs. Yellow datterino tomato sauce and sea water.
    Allergens: 1,4

  • Millefoglie di cocomero (Cucumber millefeuille), baked, marinated with sea water, glazed with its extract. Accompanied by a tomato sauce, puffed capers and dried black olive crumble 23 €

    Totally vegetarian and vegan dish. The cucumber is cut into thin overlapping layers, cooked in the oven and then marinated sous vide with the juice of its extract (cold-extracted), sea water and mint. Glazed with the reduction of its extract and served with a tomato and basil sauce, crispy puffed capers and oven-dried black olive crumble.


  • Fried ravioli with sheep ricotta cream, chocolate drops, candied oranges and cooked wheat. Served with sea water marinated oranges sauce 12 €

    The ravioli dough is made with cocoa filled with sheep ricotta cream, sea water candied oranges, chocolate drops and cooked wheat. The accompanying sauce is made with the marinade of orange peel and sea water.
    Allergens: 1,7

  • Pistachio pudding, Callebaut 75% chocolate mousse and pistachios sandblasted in sea water 12 €

    This spoon dessert is made up of two overlapping layers, a pistachio cream made with fresh milk cream and pure Sicilian pistachio paste and a 75% callebaut chocolate mousse. The crunchy pistachios sandblasted in sea water conclude the recipe.
    Allergens: 3,7,8

  • Seasonal fruit in different consistencies with strawberry liqueur sauce in sea water 12 €

    The fruit in different consistencies is composed of fresh pineapple chips dried in the oven, fresh strawberries, fresh red fruit gel, green apple gel, melon, currant, strawberry and sea water liqueur, white almond crumble. Since is all made with fresh fruit, some types of fruit may vary according to the season and their availability.
    Allergeni: 8

  • Homemade mustacciolo semifreddo with sea water marinated citrus sauce 12 €

    The semifreddo is made with a seawater pate à bombe base and characterized by the mustacciolo, a typical biscuit of Salento with cocoa, chocolate icing and a citrus flavour. Accompanied by a sea water marinated citrus sauce. The consistency is very similar to that of spumone.
    Allergeni: 3,7,8

  • Pralinery 13 €

    Four pieces tasting
    Our chocolates are handcrafted with high quality tempered chocolate. Stuffed one by one. The various fillings are made with fresh fruit or cold-pressed fruit and citrus extracts. The fruit used is slightly marinated in sea water.

    • Ginger-filled praline, 75% chocolate and cold-pressed ginger filling;
    • Praline filled with blackberries and raspberries, ruby chocolate filled with sea water marinated blackberries and raspberries;
    • Praline filled with artisanal citrus liqueur, 75% chocolate and citrus liqueur;
    • Surprise praline, we will surprise you with a secret ingredient.