博拉度假村

Founded in 1969 by Martino Marsella, the restaurant has its roots in the tradition of the Apulian butcher’s shop with grill, of which it became a natural gastronomic extension. To this day the management remains firmly in family hands and meat continues to occupy a central role on the menu, as the excellent breaded capocollo readily attests. Alongside these, freshly harvested vegetables, drawn in part from the family’s own kitchen gardens, find their place, together with a generous procession of antipasti and first courses frequently entrusted to fresh pasta, such as the riccioli sampled durin

This restaurant at the entrance to the historic centre boasts a delightful garden which leads to a porch where tables are set out in summer – an enchanting setting that feels as though you’re eating in the countryside despite the village location. The chefs’ imagination knows no bounds in complex and elaborate dishes that focus on ingredients from Puglia and are grouped into themed tasting menus.