Bro’s
From Lecce to Martina Franca, chef patrons Floriano Pellegrino and Isabella Potì have recently relocated Bro’s to the refined setting of Relais San Martino. The young couple, who have a fresh and rebellious take on haute cuisine, brought the same culinary philosophy, in which technique, territory and experimentation collide to create an unconventional fine-dining experience. Their approach moves beyond the traditional idea of a kitchen, leaning instead into a space of experimentation where each dish is shaped by research, instinct and memory. The dining room is set within a contrasting space: ancient vaulted ceilings, a grand fireplace and large, round dining tables, while unexpected trap music plays in the background. You embark on a culinary journey which is bold and quietly provocative yet remains extremely exciting and interactive throughout. Lucrezia Worthington
Address: SS172, 59G, 74015 Martina Franca TA, Italy
Website: brosworld.it
Giardini 36
In the small town of Cisternino, Katia Grilletti and Davide Argentieri opened a fantastic, homely restaurant that was born of their organic farm. There are only 25 seats (reservations are essential), including one large social table where strangers become friends. The space, which oozes with the scent of freshly baked focaccia, features an open kitchen where Katia crafts delectable, farm-to-table dishes. The menu is deliberately concise and changes daily, guided by seasonality and produce sourced directly from the owners’ own land. Flavour comes first: simple and honest dishes reimagined with a contemporary twist. This approach perfectly complements the modern interior, which doubles as a wine cellar and showcases Davide’s curated selection of fine labels. Furthermore, many of the products, such as honey, preserves and olive oil, are available to take home. Lucrezia Worthington
Address: Via dei Giardini, 36, 72014 Cisternino BR, Italy
Website: dfood.it
A restaurant inside a 14th-century olive mill
Sinodia, Corigliano d’Otranto
In the heart of Corigliano d’Otranto, deep within the cultural pocket of Grecia Salentina, Sinodia unfolds inside a 14th-century underground olive mill. It’s the vision of chef Samuele Toma, who, after honing his craft across Europe, returned home to open his first restaurant. The menu shifts with the seasons and is built almost entirely around zero-kilometre produce sourced from the surrounding countryside. There’s a clear modern sensibility in the execution, yet the essence remains grounded in simplicity, flavour and the memory of home cooking. You can choose à la carte, or, if you’re undecided, we suggest the tasting menu (six or eight courses) so you can try a little bit of everything. Lucrezia Worthington
