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4 Red Prawns, 4 Scampi, Cuttlefish Tagliatelle, Tuna Carpaccio, 2 Oysters.

Fresh tuna accompanied by Mediterranean-style chopped meat, sweet and sour red onion and croutons.

Citrus-marinated amberjack, fresh and delicate, with crunchy vegetables that enhance its texture.

Fresh and velvety, served with burrata, crispy bread wafer, olive oil and basil-infused oil.

Tender seared cuttlefish, served on chickpea hummus, with baked tomatoes and thyme aromas.

Light and crispy cod tempura, accompanied by a citrus mayonnaise and intense notes of olives and tomato powder.

A selection of seafood with citrus notes and crunchy vegetables for a light and fragrant dish.

Golden arancini inspired by the Apulian tradition of rice, potatoes, and mussels, served on a warm and enveloping pecorino fondue.

A refined first course that celebrates the sea and its colors: paccheri wrapped in a delicate sauce of yellow datterino and baked red cherry tomato, flavored with basil and embellished with fresh lobster. (Available only when the catch allows it)

A dish that encapsulates the power of the sea and the delicacy of Italian tradition. Fresh spaghetti, bronze-drawn to best capture the aromas, envelops a base of golden garlic and Apulian extra virgin olive oil. The whole dish is enhanced by the sweet, velvety flesh of Atlantic sea urchins, which lend an intense and enveloping marine depth. A blend of simplicity and refinement.

A play of textures and flavors between sea and land.

An elegant and enveloping first course: ravioli filled with soft burrata, nestled in a velvety shellfish cream rich in aroma and intensity, complemented by fresh shrimp tartare that adds sweetness, delicacy, and a refined hint of the sea.

A dish that speaks of the Mediterranean: rustic cavatelli wrapped in an intense, slow-cooked octopus ragù, enriched by the delicate sweetness of yellow datterino tomatoes, for a harmonious balance between marine flavors and soft, enveloping notes.

A great classic reinterpreted with Apulian flair: al dente spaghetti sautéed in a fragrant sauce of garlic and extra virgin olive oil, enriched by the savory flavor of cooked anchovies and complemented by soft Apulian burrata, which envelops the dish with its delicate creaminess.

An authentic tribute to Apulian tradition: artisanal orecchiette wrapped in a velvety eggplant cream, enriched by the sweet intensity of baked tomatoes and complemented by the bold character of grated cacioricotta, for a full and enveloping balance of Mediterranean flavors.

A second course rich in tradition and character: tender octopus slowly cooked in a Mediterranean-style stew, with tomatoes, herbs, and southern flavors, served with golden garlic croutons that enhance its intense flavor and invite you to mop up the sauce.

Light, golden, the essence of perfect simplicity.

A creative and refined second course: a golden and juicy double fillet of sea bream, sandwiched with seasonal vegetables, topped with a delicate citrus mayonnaise and finished with crispy golden breadcrumbs, for a balance of freshness, softness, and Mediterranean textures.

Octopus, prawn and cuttlefish: intense and authentic flavour.

Fresh and balanced, served with mixed salad.

A fine selection of beef, carefully cooked to enhance its tenderness and juiciness.

Golden on the outside and soft on the inside, flavored with fresh rosemary and whole sea salt.

Grilled eggplant, courgettes and peppers with extra virgin olive oil and a touch of smoked salt.

Fresh mixed salad, seasoned at the moment with EVO oil, vinegar and salt.

A sweet heart of cream enclosed in a crumbly shell, served hot. To accompany it, our artisanal almond ice cream – creamy, intense – and a delicate homemade orange jam.

Savoiardi soaked in hot coffee flavored with a touch of San Marzano Borsci liqueur, wrapped in a velvety cream of fresh mascarpone. A timeless classic, made unique by a decisive and enveloping Apulian signature.

Carrot Cake revisited with a soft carrot base, a velvety namelaka center, and a crunchy biscuit. Glazed with white and lemon meringue, it's fresh, creamy, and balanced.

37 Metri's artisanal lemon gelato, freshly churned to create a creamy, refreshing, and velvety texture. A light, refreshing, and citrusy way to end a meal.

Dolomia water in a 70cl glass, low-mineral content with a light and balanced taste, sourced from the Friulian Dolomites Natural Park, a UNESCO heritage site.

Dolomia Sparkling Water in a 70cl glass, oligomineral with a fine and delicate perlage, sourced from the Friulian Dolomites Natural Park, a UNESCO heritage site.

Gluten-free white beer inspired by Belgian tradition, fresh and spicy, with notes of orange peel and coriander. Perfect with raw and delicate dishes.

Amber beer with caramel and toasted notes, full body and soft finish. Ideal with fried foods and tasty seafood main courses.

Golden, light and thirst-quenching, with herbaceous aromas and a dry and balanced taste. Excellent to accompany appetizers and fish-based first courses.

Apulian liqueur made from an infusion of olive leaves, citrus fruits, and spices. Smooth and velvety on the palate, with a pleasant aromatic note and a delicately bitter finish. Ideal as a digestif or to enjoy after a meal.

A unique Apulian bitter, where sweet honey notes meet the herbaceous freshness and pleasant bitterness of hops. Balanced, aromatic, and persistent, it's ideal as a digestif after a meal.

Sparkling white wine, soft bubbles, fresh and creamy, with notes of pineapple, yellow peach, and delicate floral aromas. Pairing: appetizers, light first courses, fish, and white meats.

Floral aromas, vibrant flavor, elegant natural glaze. Pairing: "Carpacci, amberjack tartare, light fried foods"

Classic Method Brut made from 100% Fiano, aged approximately 20 months on the lees. Elegant floral and citrus notes, fine perlage, and a pleasant savory finish. Pairing suggestions: aperitifs, raw seafood, fish appetizers, and delicate first courses.

Apple, pear, almond and yeast notes. Pairing: "Grilled calamari, seafood first courses"

Finesse, balance and creaminess. Pairing: "Royal plate of raw fish, caviar"

Exceptional vintage champagne, broad and delicate. On the nose, fragrances of peach, nectarine, citrus, white flowers, spices and chocolate; on the palate, structure, freshness and refined bubbles typical of Plénitude

Round, soft, with exotic fruit and vanilla. Pairing: "Baked fillet, cod CBT with burrata"

Citrus, white peach and minerality. Pairing: "Mussel sauté, mussel tubettino"

Elegant, citrus, green apple, flint. Pairing: "Tuna tartare, ceviche, spaghetti with sea urchins"

Yellow peach, ripe pear, elegant citrus, and light vanilla notes. Structured and harmonious, with balanced freshness and a lingering mineral finish. Pairing: "Cavallo with octopus ragù, stewed cuttlefish"

Floral, almond, fresh and savory. Pairing: "Seared octopus, stuffed squid"

Pear, apple, balanced acidity. Pairing: "Cavatello with seafood, cuttlefish stew"

Herbaceous and aromatic with citrus. Pairing: "Lobster, crawfish, marinated shrimp"

Rich in rose, lychee and spices. Pairing: "Spicy dishes, gazpacho alla pugliese, spicy fish soups"

Red fruits and freshness. Pairing: "Grilled tuna"

Fresh, mineral and fruity. Pairing: "Seafood salad, grilled prawns"

Cherry, pomegranate, fresh and decisive. Pairing: "Fish soups, grilled fish"

Fruity and lively, with soft tannins and good freshness. Pairing: "Seared tuna, broths, blue fish"

Bright ruby color, intense hints of cherry, plum and Mediterranean spices; on the palate it is enveloping with soft tannins and a slightly herbaceous finish. Pairing: "Grilled fish, tomato and seafood sauces, cuttlefish"

Red fruits, spices, mineral and elegant. Pairing: Seared tuna, grilled fish, savory first courses.