Vico del Cuciniere In Lecce

The pasta with duck is amazing. The starters were good. The duck without pasta was very chewy and disappointing. Generally they try to be extremely creative with the combinations in all the dishes. Some work, some not so much.

Incredible, one of the best restaurants we tried in Lecce. All the dishes are excellent (the duck is delicious) and the desserts are wonderful. Highly recommended!

Restaurants like this are hard to find! Quality raw material transformed into Gourmet dishes where each ingredient is balanced and releases its flavours. Well done chef Andrea!! Room furnished with attention to detail. Attentive, friendly and fast service. Well-stocked cellar Absolutely honest prices for the quality.

This is a great restaurant. Amazing food and excellent service. The flavours were brilliant. This has been the best meal that I've had in Puglia. There are not enough words to describe how good this place is.

Highly recommended. A small and refined restaurant with food that is on par with many Michelin star restaurants and for an extremely affordable price. The decor is warm and the staff extremely helpful. We save this gem to recommend to all our friends who go to Lecce.

Delicious risotto and tiramisu !

A true gourmet, with intelligent and inventive cuisine. Don’t miss the duck and its orange sorbet! A divine hot cold!!! Efficient, impeccable service. All for a very reasonable addition! An address to discover urgently in Lecce!!

An experience in the heart of the alleys of Lecce, amazing dishes that are not afraid to dare! Excellent service alongside equally high-quality cuisine. I was very struck by the friendliness of the owners, exquisite and easy-going people from whom the love and enthusiasm for such a demanding job emerges. Putting your heart and soul into this area can only bring excellent results and "vico del cucinaniere" is certainly an example of this. I will be back very soon to try some different dishes! I wholeheartedly recommend to everyone!!!

Ho vissuto a Lecce tanti anni, l’ho abbandonata da tanti anni. È molto cambiata, non esprimo giudizi. Quando vado in un ristorante leccese finisce quasi sempre a mazzate. Molti locali sono pretenziosi, molti improvvisati, molti non hanno idea di quello che fanno, molti sono cari come a Parigi. E non è una battuta. Un ristorante a una stella a Parigi è facile trovarlo a prezzi più bassi degli stellati leccesi, guida Michelin alla mano. Veniamo a noi. L’amico che mi invita si sforza molto a cercare un sabato a pranzo un ristorante dove passare del tempo piacevole e mangiare bene senza che finisca a botte. Sperimentiamo questo nuovo indirizzo che nessuno aveva mai provato. Ci troviamo nei vecchi vicoli attorno alla chiesa greca, una parte di città che i miei coetanei ricordano per ben altre cose. Il locale è molto bello, ristrutturato con molto gusto e probabilmente con tanto impegno economico. Molte piccole sale in successione, negli arredi, tavoli grandi e distanziati. Servizio attento e professionale senza essere distaccato, direi al contrario piuttosto cordiale. Bel menu, che non insegue a tutti i costi i piatti tradizionali di questa terra. Buoni ingredienti, belle preparazioni, impiattamenti curati. Gradito amuse-bouche. Dessert freschi e gustosi a prezzi particolarmente bassi. Tutta la carta, in verità, offre piatti a prezzi giusti per la qualità degli ingredienti e la cura nella preparazione. Chiacchierata a fine pasto con chef e maîtresse di sala. Non solo non ho litigato, ma direi che sono rimasto proprio contento. Non sarò un cliente fisso, vivo tanto lontano, ma sono sicuro che ci rivedremo. Buona fortuna, e grazie.

Classy place on the north end of old town. Not your run of the mill Puglian dishes. Elegant surroundings, dishes presented in a tasteful, attractive way. Helpful, efficient staff. Some English. Nice wine list. We started with a potato and mushroom dish that we shared, moved on to a primi of Fettecini with cream sauce and black truffles, which we also shared. Wife had sea bream secundi which came smothered in carmelized onions and with a salad. I had a pork loin dish in a delightful sauce, accompianied by spinach and a “savory” Apple strudel. Her dessert was a chocolate lava cake with mango sauce and mine was sweetend Ricotta cheese (like the inside of a cannoli) with chocolate chips and persimmon sauce Overall a wonderful experience.