Boccia Pasticceria In Bari

01/11/2025: We visited this restaurant on All Saints' Day, November 1st. We started with a revisited parmigiana (sea bass and capicollo), seafood crudités, and an excellent mix of cooked antipasti. Next, hazelnut-crusted red tuna with saffron potatoes, and seared octopus on pistachio cream. For the first course, a ravioli with burrata cream, shrimp, and zucchini chips. I was speechless. And another first course, semolina gnocchi with scampi and lime. For the second course, we sampled the almond-crusted swordfish ingot with potato flan, which we had sampled among the antipasti. To finish on a sweet note, the sporcamuss-millefeuille with custard and berries was a fitting conclusion to this food and wine journey. I'm always traveling, between Puglia, Lazio, and Romagna, but if I were to return, I would gladly return.

27/10/2025: Excellent seafood restaurant. The service is rather fun and cheerful, but it does the job. The food is fresh, well prepared. I also recommend the desserts.