Mezza Pagnotta In Binetto

A beautiful reality, congratulations.

Catering as it should be done. Knowledge of raw materials, awareness, pleasure in explaining everything, innovative and excellent preparations. Regarding the wines: For those who don't like them, you can ask in advance by telephone if you can bring the Calafuria Rosato or other similar trendy rubbish from home in a fridge bag. Or even better, head to other places.

Puglia, although increasingly touristy, stands out for its extremely rich traditional gastronomy. However, it is rare (or even unique) to find a place that knows how to combine deep knowledge of its land and innovative cuisine, without falling into a futile and pretentious experience. Here, on the other hand, the two brothers who run the place (notably Francesco, director and maître d'hôtel) really know their stuff, are true lovers of their profession and know how to share it with their customers. Special mention for their collaborator, Mr. Ciccillo, the picker who goes to the wild local hills to bring them vegetables that are often unknown to the general public and cannot be found elsewhere. Exception address. PS vegetarian cuisine.

A unique experience of its kind, it was an unimaginable culinary journey that was almost entirely plant-based

Semplicemente la più grande innovazione culinaria dell' ultimo decennio, vissuta in una cornice che merita essere una meta della penisola. È grazie a certe realtà se la regione -e non solo- può permettersi di crescere ed evolversi. Non un pasto. Una esperienza. Grazie Francesco, grazie Vincenzo, grazie Federica, viva villa Fenicia e viva Mezza Pagnotta!

A poter mettere più stelle lo farei, la cucina semplice di alimenti super genuini diventa ricerca di innovazione per riprendere la tradizione

Una esperienza più unica che rara. Grande Francesco,oste e padrone di casa perfetto!

esperienza da provare assolutamente

Per una serata all’insegna del Vero Relax! Esperienza magica, servizio eccellente. Complimenti al titolare, sig Francesco, grande conoscitore della materia e anima del suo ristorante. Location unica nel suo genere.