Atenze In Lecce

Perfect dishes, wonderful location, service from the girl on the rooftop, adorable and very professional

Wonderful, unusual food and flawless service

Beautiful evening, In a splendid Christmas setting we were welcomed and pampered by Executive Chef Cristiano Stamerra, who told us about his cuisine. The dishes perfectly interpreted by this young chef truly amazed us. A special mention to the sea bass with its perfect breading. The service in the room was carefully performed by Matteo who guided us throughout the journey. A great idea the tasting of Apulian oil included in the dinner. Congratulations to everyone and see you soon! Happy holidays.

We had dinner at Atenze and we couldn't have made a better choice. Incredible dishes, attention to detail, attention and kindness are the main characteristics of this magnificent restaurant inside the Hotel Patria in Lecce. Each course, from the welcome appetizers to the main courses, was a discovery of flavors. The savory pasticciotto with rabbit ragù and smoked burratina and the tubettini with scampi base, lemon jam and liquorice were my absolute favorite dishes... taste, innovation and creativity. The fillet with Marsala zabaglione and chestnuts was also incredibly good and very tender. Thanks to Serena, who welcomed and served us with great kindness, and congratulations again to chef Cristiano! We will definitely be back! Ps: I hope the dishes are back in the kitchen very clean... otherwise next time I'll do better!!!

A few steps from the magnificent Basilica of Santa Croce in Lecce, Atenze was a real culinary experience that surprised us from start to finish. Already from the welcome entree, we realized that something special awaited us. As starters, we chose the savory pasticciotto and the fried sea bass: both delicious, but the pasticciotto was a true masterpiece! With a filling of rabbit ragù and smoked burratina, it was a revelation of flavours. Then we had two first courses that won us over: a risotto with mushrooms and raspberries with a unique and intense flavour, and tubes cooked with a base of scampi, enriched with lemon and liquorice jam, with fresh chopped scampi on top - a dish that to describe as wonderful is an understatement. For the second courses we tried a very tender fillet (with Marsala zabaglione and glazed chestnuts), which literally melted in the mouth, and an original fish Wellington, an unusual surprise but full of flavor and imagination. To conclude, a tiramisu and a creme brulee, perfect to end this gastronomic journey in style. Special thanks to Serena, who welcomed us, advised us and accompanied us during the evening always with a smile and made our service impeccable, and heartfelt compliments to chef Cristiano Stamerra, who with passion and creativity managed to blend tradition and innovation in every dish. You can clearly perceive the love for cooking and attention to every detail. Congratulations indeed! We will definitely be back soon.