Sottovento B&B

What a fascinating historical context: the Swabian castle is right in front of the restaurant, the dining rooms, on two levels, are also within period walls, and finally there is the possibility, when the weather permits, to eat on a panoramic terrace from which you can also see the famous bell tower of Trani cathedral (as well as a table set up in a small room used as a wine cellar for dining among the bottles). No less than four brothers, between the dining room and the kitchen, share the restaurant's tasks; at the cooker, Stefano Di Gennaro, who creates a cuisine rich in substance and flavo

In the village centre and therefore not right by the sea, this successful, well - established restaurant is decorated in elegant contemporary style. The menu focuses on fish dishes reinterpreted with a touch of imagination.

Overlooking a broad piazza that faces the evocative harbour basin of Trani, and a short distance from the magnificent cathedral, a masterpiece of Apulian Romanesque and enduring symbol of the city, this restaurant, modest in size yet possessed of considerable grace, has the talented Domenico Di Tondo in the kitchen. The gastronomic offering expresses clean, assured flavours and an elegant personality, favouring the catch of the day and a seafood-led kitchen that follows the arrivals closely, while not forgoing – in a nod to the restaurant’s name – some interesting meat alternatives. In the din

Depending on the season, you can take a seat in two completely different but equally breathtaking settings: inside, in a former 14th century church, in the milder climate on the covered terrace overlooking the Trani harbour basin. The cuisine includes dishes with a predominantly Mediterranean character with more fish, but also some meat dishes.

The owners' smiling welcome immediately puts customers at their ease, in a very pleasant contemporary tavern setting with light colours and vaulted ceilings. The Inspector recommends: codfish mantecato with walnut bread, bell pepper cream and caper mayonnaise; risotto with broad beans, hairy mussels and pecorino cheese from Foggia.