Taranto, the second-largest city in Apulia, serves as a vital commercial port and the main Italian naval base. Founded by Spartans in the 8th century BC, it was once a powerhouse of Magna Graecia, boasting a population that reached 300,000 at its peak. Today, with over 185,000 residents, the city blends its rich historical legacy—home to philosophers like Archytas—with modern industrial significance in steel and shipbuilding. Taranto is uniquely defined by two bays: the Mar Grande, protected by the Cheradi Islands and known for its dolphin population, and the Mar Piccolo, a sheltered area popular for fishing. As the host of the 2026 Mediterranean Games, the city is poised for renewed global attention. For hotel travelers, Taranto offers a distinct geographic split between the historic old town on the peninsula and the modern mainland areas. Its strategic location makes it an excellent base for exploring the heel of Italy, combining cultural depth with maritime charm.
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For a historic experience, base yourself in the old town peninsula near the Mar Piccolo, surrounded by ancient ruins and a tranquil atmosphere. Alternatively, choose accommodations on the mainland for better access to commercial districts, the naval base, and modern transport links.
Taranto does not have a commercial airport. Most travelers fly into Bari or Brindisi and take a train or car to reach Taranto. Once in the city, local buses and taxis provide adequate coverage for reaching hotels and key sights.
Summer is ideal for enjoying the coastal scenery and dolphin watching near the Cheradi Islands, though it can be busy. The city will be particularly vibrant during the 2026 Mediterranean Games, offering a unique opportunity to experience local energy and infrastructure improvements.
Italian comune
1940 Abdiel-class minelayer
building in Taranto, Italy
cathedral in Taranto, Apulia, Italy
castle in Taranto, Italy
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swing bridge in Taranto, Italy
archaeological site in Taranto, Italy
castle in Pulsano, Italy
castle in Leporano, Italy
church building in Taranto, Italy
ancient Greek city
Delicious modern cuisine based exclusively on local ingredients, including aromatic herbs from the property’s own small kitchen garden. One of the house specialities is the home-made stuffed pasta – a memory of the happy years that the chef spent in Bologna. Each dish is prepared with painstaking detail, resulting in decisive yet carefully orchestrated flavours. The restaurant, situated next to the church of San Carlo Borromeo in the village centre, boasts a spacious dining room with a vaulted ceiling and open-view kitchen, plus an outdoor terrace for alfresco dining in fine weather.
WebsiteJust 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
WebsiteNestled among magnificent beaches and bays, the sea reigns supreme: it dominates the horizon and returns to the plate in its most authentic expression. Patron Saverio Galeone is the guiding presence of the house, and the cooking follows a classic approach in both its techniques and pairings, so as to draw the very best from the quality of the catch. The finest cuts are generally cooked over the grill, while molluscs and crustaceans are presented in preparations that are spare and respectful of the ingredient. A table that speaks the language of the sea with frankness, precision and clean flavo
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.
WebsiteFounded 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
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