| Day | Breakfast | Lunch | Afternoon | Dinner |
|---|---|---|---|---|
| Monday | 10:00-12:00 | 12:00-14:00 | 14:00-18:30 | 18:30-22:00 |
| Tuesday | 10:00-12:00 | 12:00-14:00 | 14:00-18:30 | 18:30-22:00 |
| Wednesday | 10:00-12:00 | 12:00-14:00 | 14:00-18:30 | 18:30-22:00 |
| Thursday | 10:00-12:00 | 12:00-14:00 | 14:00-18:30 | 18:30-22:00 |
| Friday | 10:00-12:00 | 12:00-14:00 | 14:00-18:30 | 18:30-22:00 |
| Saturday | 10:00-12:00 | 12:00-14:00 | 14:00-18:30 | 18:30-22:00 |
| Sunday | - | 12:00-14:00 | - | 18:30-22:00 |
Il Pacchero
Authentic gastronomic dishes made from top-quality ingredients, from land to sea
| Day | Breakfast | Lunch | Afternoon | Dinner |
|---|---|---|---|---|
| Monday | Closed | 12:00-14:00 | 14:00-15:00 | 19:00-21:30 |
| Tuesday | Closed | 12:00-14:00 | 14:00-15:00 | 19:00-21:30 |
| Wednesday | Closed | 12:00-14:00 | 14:00-15:00 | 19:00-21:30 |
| Thursday | Closed | 12:00-14:00 | 14:00-15:00 | 19:00-21:30 |
| Friday | Closed | 12:00-14:00 | 14:00-15:00 | 19:00-21:30 |
| Saturday | Closed | Closed | Closed | Closed |
| Sunday | Closed | Closed | Closed | Closed |
Popular
Chicken steak cooked at low temperature and pan-fried with side dish
Pork belly cooked at low temperature for 24 hours, quince compote and mashed potatoes
Homemade bronze-cut maccheroncini with amatriciana sauce, pecorino cheese reduction and crispy guanciale
Starters
Fried anchovies in an Altamura bread crust topped with lime mayonnaise
Gennarine served with Parma ham and burrata from Puglia
Gennarine served with tomatoes, olives and burrata from Puglia
Slow-cooked egg with the chef's choice of accompaniment
Veal cooked at low temperature with salsa tonnata
Crudi
Homemade Pasta
Homemade paccheri, datterino cream, lobster and crustacean bisque
Handmade cappellacci filled with sea bream, served with datterino tomato sauce and Puglia’s burrata foam
Homemade bronze-cut maccheroncini with amatriciana sauce, pecorino cheese reduction and crispy guanciale
Homemade scialatielli with seafood
Homemade 30-yolk tagliolino with rabbit sauce
Pappardella with wholemeal flour with Trapanese pesto
Homemade pappardella with sausage ragout
Paccheri with datterino tomato and basil cream, tossed with butter and Parmigiano Reggiano
Main Courses
Pork belly cooked at low temperature for 24 hours, quince compote and mashed potatoes
Baked monkfish with seafood
Seared squid on creamed peas and squid ink mayonnaise
Breaded veal cutlet with potatoes
Chicken steak cooked at low temperature and pan-fried with side dish
