Founded in 1969 by Martino Marsella, the restaurant has its roots in the tradition of the Apulian butcher’s shop with grill, of which it became a natural gastronomic extension. To this day the management remains firmly in family hands and meat continues to occupy a central role on the menu, as the excellent breaded capocollo readily attests. Alongside these, freshly harvested vegetables, drawn in part from the family’s own kitchen gardens, find their place, together with a generous procession of antipasti and first courses frequently entrusted to fresh pasta, such as the riccioli sampled during our most recent visit. Considerable attention is also dedicated to wine, with a cellar of over 300 labels. For those wishing to prolong the pleasure of their stay, the family offers a bed and breakfast adjacent to the restaurant, the perfect conclusion to a generous dinner.