Bro’s
From Lecce to Martina Franca, chef patrons Floriano Pellegrino and Isabella Potì have lately relocated Bro’s to the refined setting of Relais San Martino. The younger couple, who’ve a recent and rebellious tackle haute delicacies, introduced the identical culinary philosophy, in which approach, territory and experimentation collide to create an unconventional fine-dining expertise. Their method strikes past the normal concept of a kitchen, leaning as an alternative into a area of experimentation the place every dish is formed by analysis, intuition and reminiscence. The eating room is about inside a contrasting area: historic vaulted ceilings, a grand hearth and enormous, spherical eating tables, whereas sudden entice music performs in the background. You embark on a culinary journey which is daring and quietly provocative but stays extraordinarily thrilling and interactive all through. Lucrezia Worthington
Address: SS172, 59G, 74015 Martina Franca TA, Italy
Website: brosworld.it
Giardini 36
In the small city of Cisternino, Katia Grilletti and Davide Argentieri opened a improbable, homely restaurant that was born of their natural farm. There are solely 25 seats (reservations are important), together with one massive social desk the place strangers develop into pals. The area, which oozes with the scent of freshly baked focaccia, options an open kitchen the place Katia crafts delectable, farm-to-table dishes. The menu is intentionally concise and adjustments every day, guided by seasonality and produce sourced instantly from the house owners’ personal land. Flavour comes first: easy and sincere dishes reimagined with a modern twist. This method completely enhances the trendy inside, which doubles as a wine cellar and showcases Davide’s curated choice of high quality labels. Furthermore, lots of the merchandise, comparable to honey, preserves and olive oil, can be found to take house. Lucrezia Worthington
Address: Via dei Giardini, 36, 72014 Cisternino BR, Italy
Website: dfood.it
Sinodia, Corigliano d’Otranto
In the guts of Corigliano d’Otranto, deep inside the cultural pocket of Grecia Salentina, Sinodia unfolds inside a 14th-century underground olive mill. It’s the imaginative and prescient of chef Samuele Toma, who, after honing his craft throughout Europe, returned house to open his first restaurant. The menu shifts with the seasons and is constructed nearly solely round zero-kilometre produce sourced from the encompassing countryside. There’s a clear fashionable sensibility in the execution, but the essence stays grounded in simplicity, flavour and the reminiscence of house cooking. You can select à la carte, or, in case you’re undecided, we recommend the tasting menu (six or eight programs) so you possibly can attempt a little little bit of every thing. Lucrezia Worthington