Somma

Beneath the austerity of the restaurant’s aesthetic beats a passionate heart. The enthusiasm of the staff is infectious, setting the stage for an exceptional experience. Upon entry, diners are guided to a massive kitchen island where chefs introduce the season’s key ingredients. Thereafter begins the pampering: an immersive journey into Puglian cuisine focused on the finest seasonal produce. The tasting menu highlights a mastery of complex flavour combinations. A dish of white asparagus, fava beans, pine nuts and ricotta forte presents a delightful interplay of textures, while mussels, razor clams, wild garlic and koji offer a superb contrast between saline notes and the delicate acidity of lemon balm and sea buckthorn. The meal continues with milk-fed lamb with myrtle and cherries. Balanced by a pleasant salad, the meat blends expertly with the earthy flavours of beetroot and geranium.