La volpe e l'uva Dimore

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 welcoming, contemporary-style restaurant with a large open-view kitchen serves two different types of cuisine – one regional and Mediterranean in style, the other more creative allowing the chef’s culinary skills to take centre stage. The black rice tacos with roasted eel, green beans, soya bean sprouts and spicy hummus mayo are truly delicious – definitely to be eaten with the hands!

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.

Café

Café

Bakery

Café