Piccola Osteria In Campi salentina

Congratulations again to the chef and also to the staff for their service and courtesy

Let me start by saying that this place is 3 km from my house but I didn't know it. It was recommended to me by a friend who likes to eat well. Small but welcoming structure, few seats, hence the name Piccola Osteria. Unique dishes expertly prepared by the chef using different cooking techniques. The chef's route is recommended and can be chosen between €35 or €45. The difference lies in the number of courses. What we tasted was moving to say the least. I will definitely return.

Serata piacevole grazie alle delizie di chef Paolo e all'atmosfera accogliente del suo ristorante. Da applausi i suoi carciofi confit. A presto

Kindness and quality. Courses that in these parts are of a rare excellence. Courteous staff and very empathetic chef. Tagliolini with truffle and front-page tiramisu. Coming back as soon as possible!

Siamo stati in questo grazioso locale scoperto grazie alle positivissime recensioni, in occasione di un evento per noi speciale. Il ristorante si presenta intimo e curato in ogni dettaglio, creando un’atmosfera intima e piacevole. Il servizio è stato impeccabile, la ragazza che ci ha assistito si è dimostrata attenta e premurosa, riservando un’accoglienza calorosa persino alla nostra cagnolina. Per la cena abbiamo scelto il carciofo confit, le tagliatelle ai funghi porcini e tartufo, il filetto di ombrina, l’entrecôte e, per concludere, un dessert sorprendente: il tiramisù con la frisa. Ogni piatto si è rivelato un’esperienza culinaria unica, caratterizzata dal profondo rispetto per la materia prima, valorizzata senza l’uso eccessivo di aromi che spesso tendono a mascherarne i sapori. Le tagliatelle erano un perfetto equilibrio di gusto, con i sapori dei funghi porcini e del tartufo che si percepivano distintamente. Il filetto di ombrina ci ha regalato un assaggio autentico di mare, mentre l’entrecôte, richiesta ben cotta, è stata una piacevolissima sorpresa: tenera, priva di filamenti rosa o tracce di sangue, eppure assolutamente succulenta, una cottura davvero magistrale. Il tiramisù con la frisa, infine, è stato una vera rivelazione: una combinazione originale e perfettamente riuscita, in cui si potevano apprezzare il gusto deciso del caffè amaro, la freschezza della crema a base di uova e l’originalità della frisa ben integrata nel dessert. Dulcis in fundo, gli amari serviti a fine pasto ci hanno riportato ai sapori della nostra infanzia: la liquirizia pura e il profumo inebriante dei mandarini freschi, ricchi di note agrumate. Ci siamo sentiti coccolati dal cibo e dalla cortesia del personale, e cenare in questo locale si è rivelata una delle scelte migliori che potessimo fare. Per noi, un’esperienza degna di essere riconosciuta in stelle Michelin.

We discovered this lovely place thanks to the very positive reviews, on the occasion of a special event for us. The restaurant is intimate and with attention to every detail, creating an intimate and pleasant atmosphere. The service was impeccable, the girl who assisted us proved to be attentive and thoughtful, even giving a warm welcome to our dog. For dinner we chose the confit artichoke, tagliatelle with porcini mushrooms and truffle, croaker fillet, entrecôte and, to conclude, a surprising dessert: tiramisu with frisa. Each dish proved to be a unique culinary experience, characterized by deep respect for the raw material, enhanced without the excessive use of aromas which often tend to mask the flavours. The tagliatelle was a perfect balance of taste, with the flavors of the porcini mushrooms and truffle coming through distinctly. The croaker fillet gave us an authentic taste of the sea, while the entrecôte, requested well cooked, was a very pleasant surprise: tender, without pink filaments or traces of blood, yet absolutely succulent, truly masterly cooked. Finally, the tiramisu with frisa was a true revelation: an original and perfectly successful combination, in which one could appreciate the strong taste of the bitter coffee, the freshness of the egg-based cream and the originality of the frisa well integrated into the dessert. Last but not least, the bitters served at the end of the meal brought us back to the flavors of our childhood: pure liquorice and the inebriating scent of fresh mandarins, rich in citrus notes. We felt pampered by the food and the courtesy of the staff, and dining in this place turned out to be one of the best choices we could have made. For us, an experience worthy of being recognized in Michelin stars.

We went for lunch today, everything was delicious, the staff were very friendly and knowledgeable. What more can I say, satisfied. Thank you

Found this place thanks to the many positive reviews and what can I say, they are true! Excellent dishes, with that pinch of originality without losing tradition, limited choice but for all tastes, the tiramisu made with frize is one of a kind 😍 the super friendly and professional staff. Another note of merit is the perfect compliance with the anti-Covid regulations complete with tracking of who is present at the restaurant!