The atmosphere of this place is indescribable. It's like a 90s diner, run by family friends and your favorite grandmother. There's so much food, it's impossible to finish it all. The €12 menu gets you a huge number of appetizers (though they can vary; for example, I didn't get mussels, but bruschetta, and the couple next to me got the opposite) that it's practically impossible to eat. Plus, there's pizza, which might not be the best, but it's simply good, a drink (two small beers, we swapped for a carafe of wine), and to finish, a small portion of ice cream and a glass of limoncello. It would be a shame to be in Bari and not come here. The place opens at 7 p.m., so it's worth arriving on time, as you'll have to wait until the first guests leave, and the feast lasts about an hour and a half.
Radosław
.
07 Marzo 2026
10,0
Great place for dinner. Completely authentic in the spirit of Italy. Perfect food and service. You have a choice of menus for 8E per person or 12E, which include a lot of antipasti, bruschetta, soft drinks/wine/beer, 2 large pizzas of your choice and granita with lemon + limoncello. My husband and I had already eaten during the appetizers. You can also take the pizzas home. This is the real Italy, not the crazy, shiny, tourist traps.
Tsvetelina Vasileva
.
06 Marzo 2026
10,0
A cathedral in the desert in the center of Bari, a favorite for 36 years for its elegance, sophistication, and efficiency.
A spacious restaurant overlooking Bari's magnificent colorful buildings, famous in the Arctic regions of the world and underappreciated here in southern Italy, packed to the brim with people inside, outside, below, and above, in complete disarray. It won't be the only time, given the physical law of impenetrability, which dictates that only as much matter as its volume can fit into a space.
There were nine of us, "the nine," as the calm and composed waiter playfully nicknamed us, and the wait, despite arriving at 8, was only 40 minutes, because, as is rustic tradition, reservations aren't accepted here.
Three minutes after we were seated, the menu and drinks were specified, the dishes arrived. My advice, folks, is not to drink during lunch, because even here the laws of physics are defied. Baked potatoes, potatoes and onions, beans, lentils, focaccia, rice, and mayo, all in one piece, all in the waiter's two hands.
We barely have time to start eating before mozzarella, beets, prosciutto, ham, ham gelatinous with oil, mortadella, olives, scamorza, and bruschetta arrive. In this place, time has not only stopped, but must stop, in order to eat.
Here, everyone has their own role: appetizers are assigned to one waiter, drinks to another, and pizzas to the pizza chef. In fact, it's he who comes to take the orders, managing to simultaneously supervise the others in the oven, an unmistakable sign of his 40 years of experience.
Once my profession is revealed, a conversation begins between him and me, which will continue until the end of the evening. First, he explains his long relationship with PCs, from the first Sinclair to the Commodore 17 to the cutting-edge quantum computers. He explains concepts to me that I had no knowledge of, such as quantum entanglement, or the ability of one qubit to be correlated with another, new topological computers, and finally he delights me with a tidbit about the inventor of microprocessors, Federico Faggin, written indelibly on a piece of flour-stained notebook paper, which will be preserved forever in my wallet and in my memory.
Lebron Tolone
.
28 Febbraio 2026
10,0
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