Mordi E Fuggi In Lecce

03/05/2025: At Incoho, chef Vito Murrone offers refined cuisine that combines technique and local identity. The entrée of seared cuttlefish on red cabbage cream opened the dinner with elegance and balance. Next, the spaghettoni with lobster confirmed the high level of the proposal, with a tasty and well-measured sauce. We also tasted a selection of raw and seafood carpaccio, carefully prepared and of excellent quality. To close, the Incoho Tiramisu: a well-structured dessert that reinvents a classic with personality.

03/05/2025: High-level dinner at Incoho, led by chef Vito Murrone, who offers creative cuisine rooted in the territory. We started with a selection of raw and seafood carpaccio, very fresh and well presented. The spaghettoni with lobster was perfectly balanced, while the grilled octopus on stracciatella impressed with its tenderness and successful combination. A cuisine that enhances the raw materials with technique and taste.