Paluà In Diamante

A place set up with taste and attention to the essentials: in the indoor room, surrounded by discreet windows, as on the dune overlooking the entire beach, the protagonist must be the sea, perhaps with the last reflection of an enchanting sunset. And the sea, with its tastiest fruits, also captures the scene on the table, unchallenged: the menu does not offer such a varied choice, perhaps also to avoid overloading the already somewhat long cooking times, but the wait will be amply rewarded : delicious tuna meatballs on parmesan fondue and cuttlefish julienne inaugurate the scene and then leave it to a tonnarello with cherry tomatoes and (half) lobster and a delicious, very delicate spaghettone with scampi tartare, followed by an excellent roasted octopus tentacle on buffalo stracciata and fried potatoes finely cut into slices; all accompanied by a Calafuria di Tormaresca, an Apulian rosé chosen from the expertly stocked wine list. And if in the local restaurants the citron sorbet is in fact an almost obligatory choice, the pomegranate sorbet is an equally pleasant, tasty surprise at the end of the meal. The service is discreet and punctual; medium-high costs, but absolutely adequate for the experience offered; The menu lacks a tasting of the starters, not present on the menu (at least on the evening of our visit), which would undoubtedly have constituted an added value to the more than pleasant dinner at the Paluà restaurant, on the seashore of Diamante

Tappa obbligatoria ogni estate al Paluà.. Quest’anno abbiamo provato i paccheri con ricciola, crosta di pane al pepe rosso e olive taggiasche, davvero ottimi! Gli antipasti sempre squisiti e ogni anno troviamo sempre nuove proposte. Grazie allo Chef Luca e al suo Staff, sicuramente ci rivedremo prima della partenza.

Nulla da dire, se non un coperto a mio avviso molto salato..4 euro a persona non li ho mai pagati da nessuna parte. Comunque è un dettaglio, perché il locale è bello e ben gestito, sul mare, i piatti erano tutti buoni, la frittura di calamari era veramente il top.