our highlights for the Settimana Puglia
in addition to our a la carte menu
| Burattina su pomodori marinati al balsamico, pesto di basilico e focaccina all’aglio Burrata with marinated balsamic tomatoes, rocket and small garlic focaccia |
EUR 12,50 A E G H |
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| Calamaretti grigliati con spaghetti di zucchine marinate alla menta e olive nere Grilled squid with mint marinated zucchini spaghetti and black olives |
EUR 16,90 O R |
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| Orecchiette con cime di rapa, aglio, acciughe e crumble di tarallo barese Orecchiette pasta with turnip greens, garlic, anchovies and Bari tarallo crumbles |
EUR 17,90 A D |
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| Cavatelli con punte di filetto di manzo, salsa di pomodoro, olive nere e pecorino pugliese Cavatelli pasta with beef fillet tips, tomato sauce, black olives and Apulian pecorino |
EUR 18,90 A G O |
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| Capocollo di maiale (CBT) glassatura al primitivo, mandorle tostate e purè all’arancio Pork neck (CBT) in Primitivo glaze, roasted almonds and orange puree |
EUR 22,80 A E G O |
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| Filetto di branzino alla barese con panura di taralli con crema di ceci e cime di rapa saltate Sea bream fillet Bari style with Taralli Panura on chickpea cream and sautéed turnip greens |
EUR 27,90 A D G L |
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Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
about Puglia
A combination of the sea - in Easter, narrow beaches and imposing rocky coasts - and the mountainous landscape characterizes this region. From the Mediterranean to the hinterland of the Ligurian Alps or the Apennines, this region is not even 40 kilometers wide.
Where mountains and sea meet - the Liguria region is particularly famous for its pesto Genovese. The herbs of Liguria play a major role in the refined dishes and specialties of Liguria. The popular focaccia - flat bread, similar to pizza - is prepared here in all imaginable variations.
Ristorante Al Borgo