Chi se ne food In Martina franca

02/04/2026: Very characteristic trattoria, excellent food, highly recommended

15/02/2026: I went to this restaurant last Sunday at the invitation of friends who had raved about the place and the food. The place was a bit difficult to find, but fortunately Google Maps can give you directions. From what I've gathered, the dishes are always the same ones I've enjoyed; they don't change over time, but I'm not a fan of such standardized cuisine, even though the dishes may be part of the regional tradition. Everything is good, of course, but if I were to return the following Sunday or during the week, would I be forced to eat the same orecchiette with braciola ragù and meatballs or with turnips, fava beans with chicory, or the same mixed grilled roast? Everything is well-made, but when we risk the future of customers who could transform from "passing or accidental customers" into regular or semi-regular customers, if I were the owner with the "capture power," I would work to increase the offerings, even assuming that certain things will remain the same or, perhaps not necessarily, that they might undergo some small gastronomic revolution. The recipes and accessories of pure regional culinary localism will remain, because they are the tradition to be passed on to those unfamiliar with tradition. Puglia, and especially the Itria Valley, offer so much in gastronomic excellence, so why not include something else on this restaurant's menu, given that the chef's skill is so excellent? This isn't meant as a criticism, but rather as a suggestion. A criticism, however, is due to the lack of desserts. Is it possible to serve only mostaccioli and rosolio for dessert? There are excellent pastry chefs in Martina Franca who can provide supplies. Unfortunately, the bill was also a bit disappointing, as was the lack of desserts. Too bad, because the prospects were tempting.