风之玫瑰酒店 Grottaglie

Just a few kilometres outside Manduria, the capital of primitive wine, this restaurant is part of the Vinilia Wine Resort, which occupies an imposing early-20C castle surrounded by splendid grounds planted with mature olive trees. The restaurant is the jewel in the crown of this fine hotel, with its bright, airy dining room and large windows offering views of its outdoor dining space (highly recommended in fine weather). The furnishings are modern in design and the cleverly arranged lighting adds to the charm of the setting. With plenty of experience at leading restaurants behind him, chef Pie

Sharing its entrance with the Relais Villa San Martino, the car park leads to a cluster of romantic trulli surrounded by a small vineyard. The kitchen is entrusted to the Pellegrino-Potì duo from the nearby gourmet restaurant, yet here it is tradition that holds sway: dishes rich in flavour, often cooked in the wood-fired oven, with a menu that changes frequently to follow the freshness of the season and the market. A straightforward and satisfying offering that honours ancient techniques and the produce of the territory within a setting of great rural charm.

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

A small and dependable institution of the city, consolidated over decades of family management that have brought the establishment to its third generation. Fish has always been the speciality, prepared along classical lines and served in comforting recipes such as the seafood salad, various raw preparations, and dishes cooked in the pan or over the grill. Dishes that are only apparently simple, drawing out to the full the freshness and quality of the catch from the Ionian Sea.

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