Porta di Basso

The flavor of the sea is mitigated with peranzana oil and the accent placed on burnt wheat or borage finds its counterpoint in the sweetness of the Tavoliere flours.

The old mill houses the tables under the lime and stone vaults. On the terraces 100 meters above the sea, the creations of chef Domenico Cilenti are served in an exclusive and intimate setting in the historic center of Peschici

The nature of the elements of the territory, their seasonality and spontaneity gives life to a surprising sensory experience. But the surprise is all in the simplicity, in quick cooking steps that respect the materiality of the elements. The guiding idea is subtraction: removing what is not needed and adding only products that enhance each other. The dishes are presented with a lively and greedy chromaticity according to shapes and textures that play with each other to find a satisfying balance.

The ingredients are chosen like the colors of an ideal palette: they express the history of the chef and the tradition in which he was trained but also the aspiration to interpret the territory in an original and new way as a language that speaks of Puglia and the Mediterranean, melting pot of cultures and of the exchange between different knowledge.

A sensory journey that focuses on the relationship between the nature of the elements of traditional cuisine, their natural seasonality and the peculiar history of innovation of our restaurant.

The rediscovery of indigenous products, spontaneous vegetables and traditional recipes, deconstructed into individual ingredients, cooking and treatment processes and then reassembling them updated to the requests of today's guest. Domenico will accompany you on a gastronomic-chromatic journey, borrowed from the biodiversity of the Puglia region.

I want my cuisine to reflect the wild and spontaneous nature of my land and the enveloping climate of southern Italy. I want to create a progressive sensory experience that emphasizes the typicality of the products of our region.

Domenico Cilenti - Head chef