The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Tradition/Innovation
Puglia

Taverna del Porto

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Taverna del Porto is outstanding. The project was created by the Coppola brothers, Alessandro in the kitchen and Pierluigi in the dining room. The restaurant has always had two types of offer: seafood cuisine and pizza. But this mix was increasingly chaotic, the service was difficult to manage.

So they’ve rationalised their work. In short: they serve pizza on the top floor, and seafood cuisine on the ground floor. Now it’s easier to handle the crowds that arrive in the summer, and as a client you’ll enjoy yourself much more: Aubergine Parmigiana with octopus ragù; soup of mussels and clams; an infinite range of raw fish and many dishes based on cooked fish; Linguine with garlic, oil, chilli pepper and sea; and of course pizza. 

Paolo Marchi
Paolo Marchi

nato a Milano nel marzo 1955, al Giornale per 31 anni dividendosi tra sport e gastronomia, è ideatore e curatore dal 2004 di Identità Golose.
twitter @oloapmarchi

Chef

Giovanni Ingletti

Sous-chef
Simone De Rinaldis e Carlo Esposito
Pastry-chef
Luca Bleve
Maître
Giovanni Coppola
Sommelier
Teresa Ciardo

Contacts

+390833775336
lungomare Cristoforo Colombo, 121
73039 - Tricase (Lecce) - Tricase Porto
TAKE ME THERE
Closed
mercoledì, mai d'estate
Holidays
1-30 novembre
Credit cards
no American Express
Starter
18 euro
First course
13 euro
Main course
15 euro
Dessert
5 euro
Cover charge
2 euro