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Concierge.com's insider take:
When you're done watching Japanese tourists exhaustively documenting trulli, stop in for sustenance—a lot of it. This is a great place to sample what Pugliese cuisine does best: antipasti. Vegetables (olives, zucchini, peppers, eggplant, wild mushrooms...) just bought from the market and fried or grilled; foccacia; tripe; the local pasta, orecchiette sauced with sausage and broccoli rabe; grilled meats; salads; you name it. All you have to do is sit back, watch the procession of plates, then clear them.