Pizzeria Braceria Dante 293 In Bari

29/10/2025: I had the pleasure of having lunch at Upepidde with a group of seven friends. We left the table satisfied with the dishes served and the service provided. We enjoyed local products prepared by a great chef like Michelangelo, whose skill and experience made you taste his way through every dish! Also noteworthy is the attention to raw materials, freshness, and, above all, seasonality. At Upepidde, you can find menus adapted to the seasonal products the Ruvo area offers. Upepidde also has an impressive cellar housing a wide variety of wines from every vintage; Michelangelo and his staff were very kind in accompanying us on a short tour of this marvel.

26/10/2025: Beautiful setting, very cold service and little attention paid. Good food but nothing special. I didn't find "love." Tagliolini with truffle and a little truffle tasted like buttered pasta to me, so I asked for a bit more truffle. The black one was tastier than the white one. Good wine, meat with porcini mushrooms was good but a bit stiff. The soufflé didn't have a soft center. If I were to return, I'd like more attention from the waiters and the dishes. They only paid attention to "acquaintances" at other tables—not good. As I travel around restaurants, I notice these details. So, it's something to be taken care of. It's important.