Corte Federiciana In Apricena

The restaurant is located in an old hunting lodge of Frederick II, renovated while maintaining its old appearance. We had dinner for our anniversary and I must say with great surprise, it was the first time, we found an unusual welcome, they made us find a beautiful table decorated for the occasion, much appreciated. Michele, the owner, in addition to telling us the history of the restaurant, illustrated all the courses, an added value to the location and the menu. Excellent dishes, prepared with care and with quality raw materials, also excellent advice on what to choose to drink, finally the unexpected surprise, a cake prepared for our occasion, kindly offered, what can I say, all good, well done to Michele and his wife, we will definitely return.

A unique experience to be repeated as soon as possible, the dishes, the location, the owner who is very good at making you feel at home, attentive to detail and very friendly. Chef Patrizio with his creations made our lunch a unique experience with combinations and refined ingredients of the highest quality. Try it to believe it.

I had a superlative lunch! Yes, this is the right definition. Enchanting location, food above expectations and service worthy of Michelin recognition! A round of applause to the young chef who was able to perfectly combine traditional foods revisited in a simple and balanced way! I highly recommend it! See you soon !

Restaurant that enhances the raw materials of the area thanks to a more innovative cuisine than those generally found in the area (it is no coincidence that it is in the Michelin Guide), which sometimes leads to real contaminations. This is the case of the bao (typical steamed sandwich of oriental cuisine, which the chef instead lacquers in the oven with water and honey after having fried it) filled with Luciana-style octopus (recipe born in the seaside village of Santa Lucia on the seafront of Naples) . But the dish that surprised me the most was the spaghetti with smoked butter and lemon with scampi tartare. In a single dish the most difficult flavors to measure: smoked and lemon. It takes a moment to end up with too much (which covers everything) or too little (which you can't feel). In this case a perfect balance! If I came back ten times, I would take it again eleven times. We then tasted the raw fish (very fresh), tartare (very abundant like all the dishes, after all), tagliatelle with lobster (half a lobster per dish, not lobster!). The tiramisu grain is also good. Respectable selection of wines: from very local ones (we took a white from Pisante di San Severo) to very respectable French bubbles. For the quality and quantity the price is super, super honest!

Abbiamo festeggiato il nostro anniversario a Corte Federiciana e che dire.... un nome una garanzia! Felicissimi del riconoscimento ottenuto possiamo solo ringraziare Michele e tutto il suo staff per il trattamento super! Una vera chicca per il nostro paese, degno di essere punto di riferimento! Grazie ancora!

Ci siamo stati un po' di tempo fa e mi ero promesso di scrivere una bella recensione. Di questo posto mi avevano consigliato degli amici ed è proprio qui che ho mangiato i crudi più buoni della mia vita sia come freschezza che come quantità. Primi da 10 e lode. Davvero da consigliare