A traditional restaurant that is not traditional at all.
Or Masseria, where typical Apulian cuisine meets innovation in a rustic and refined setting.
A traditional restaurant that is not traditional at all.
Or Masseria, where tradition meets culinary innovation in a rustic and refined setting.
Or.
Everything that wasn't there.
There is a place in Polignano that is different from everything else.
It's a typical Apulian farmhouse, but it's not.
It is a restaurant in Polignano, refined and traditional, but it is not.
It's a sophisticated cocktail bar, but it's not.
It's a glamorous event space, but it's not.
It is all of these things, but it isn't.
It is a restaurant in Polignano, refined and traditional, but it is not.
It's a sophisticated cocktail bar, but it's not.
It's a glamorous event space, but it's not.
It is all of these things, but it isn't.
Or it's much more.
It is an idea of change. A different idea of cooking, of place, of thought.
Or it is the commitment to transform and reinterpret tradition according to new ideas and inspirations. Or it is discovery, surprise, difference.
— Not just a restaurant
DISCOVER ALL THE SOULS OF OR
Or it's not just a fancy restaurant in Polignano.
Or it is many things, but it is none of them.
Or it's an idea. Discover all its souls.
THE CHEF.
JOSEPH OF LUCIA.
A passion born at home, since I was a child, grown during my school years and then among the equipped kitchens of theUniversity of Taste of Vicenza.
Still very young, Chef Giuseppe had the privilege of serving for years, as sous chef, Mary Cicorella,award-winning soul of the starred restaurant Pashà of Conversano, and later the Restaurant – two Michelin stars – Almo e Nadia, in the heart of Milan.
Obsessed with research and experimentation, Giuseppe De Lucia saw his talent recognized by ranking second, as the only Italian representative, at the The Best Chef Award of Boston, reserved for young people under 25.
With the experience, which seems to be that of a seasoned middle-aged Chef, and the creativity of a “mad inventor”, Giuseppe De Lucia opened his first restaurant in Polignano, transforming his a complex culinary proposal in a suggestive idea of the future, always following the trend of typical Apulian cuisine.
Still very young, Chef Giuseppe had the privilege of serving for years, as sous chef, Mary Cicorella,award-winning soul of the starred restaurant Pashà of Conversano, and later the Restaurant – two Michelin stars – Almo e Nadia, in the heart of Milan.
Obsessed with research and experimentation, Giuseppe De Lucia saw his talent recognized by ranking second, as the only Italian representative, at the The Best Chef Award of Boston, reserved for young people under 25.
With the experience, which seems to be that of a seasoned middle-aged Chef, and the creativity of a “mad inventor”, Giuseppe De Lucia opened his first restaurant in Polignano, transforming his a complex culinary proposal in a suggestive idea of the future, always following the trend of typical Apulian cuisine.
Book your table
Or Modern Farmhouse
Opening hours:
Monday: 7:30 PM – 10:30 PM
Tuesday: 7:30pm – 10:30pm
Wednesday: Closed
Thursday: 7:30pm – 10:30pm
Friday: 7:30 PM – 10:30 PM
Saturday: 12:30 – 14:30, 19:30 – 22:30
Sunday: 12:30 – 15:30
sc. Le Torri 599/a, str. Prov.le Polignano a Mare – Conversano, 70044 Polignano a Mare BA.
Tel: 080 806040
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Or Modern Farmhouse
© De Lucia Vito – VAT: IT04084600727sc. Le Torri 599/a, str. Prov.le Polignano a mare – Conversano, 70044 Polignano a Mare BA
Tel: 080 806040
Or Modern Farmhouse
© De Lucia Vito – VAT: IT04084600727sc. Le Torri 599/a, str. Prov.le Polignano a mare – Conversano, 70044 Polignano a Mare BA
Tel: 080 806040
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