Het recept reist. Of het ingrediënt.

PASTA WITH TOMATO — CUTLET — OVEN POTATOES

The kids are alright. A rock classic becomes the table's promise: simple tomato, cutlet that tastes like home, potatoes that crunch. Same ingredients as the grown-up menu, hands that don't cut corners. You think about your plate: theirs, we've got it.

BLIND MENU — CHEF'S CHOICE Available exclusively for the whole table

Trust me. Leave the menu on the table: tonight we choose. Two courses and a dessert, stitched to the day — what the kitchen has in hand, what the ingredient demands. The menu you don't read: you receive.

The ‘BREAD BASKET’ with a selection of fresh bread. Everything you need for the perfect scarpetta.

BREAD & TARALLI SELECTION — INTINI CORATINA MONOCULTIVAR

Bread and taralli meet Intini's Coratina monocultivar: the bread takes, the oil gives. Whatever is left in the 100 ml bottle goes back home with you — even on a plane.

RED SHRIMP CARPACCIO — BURRATA, CITRUS DRESSING, DRIED CAPER POWDER

Raw, creamy, citrusy, savoury. The red shrimp from Porto Santo Spirito meets the burrata in a play of textures where the citrus dressing brightens and the caper powder darkens. The dish that needs no cooking to be the most refined on the table.

LARD-WRAPPED SCALLOPS — POLENTA BLOCK, CHERRY TOMATO GAZPACHO

The scallop demands respect, and here it gets it. Wrapped in lard, seared to the second, set on the solidity of polenta. The cherry tomato gazpacho enters cold and bright to shake the cards. Sea, land and garden in a perfect conversation.

BEEF TARTARE — CARAMELIZED ONION, BLACK OLIVE POWDER

Where raw becomes powerful. Hand-cut beef, slow-caramelized onion, olives reduced to deep black powder. The dish that proves simplicity, when it's radical, never gets forgotten.

APULIAN ROASTBEEF — PRIMITIVO WINE REDUCTION, CONFIT CHERRY TOMATO, SUN-DRIED TOMATO MAYO, PARSLEY GEL

An English classic that here speaks Primitivo. Served cold, tender and juicy, with a wine reduction that gives it dark depth and a sun-dried tomato mayo that lights up the umami. Confit cherry tomato and parsley gel close the circle between sweetness and freshness.

EGGPLANT PARMIGIANA — BASIL DRESSING, FIOR DI LATTE CREAM

The parmigiana that rebels against tradition without betraying it. Out goes the oil, in comes the freshness of basil dressing and the softness of fior di latte cream. The most loved dish of the South, reimagined with the same philosophy as Marley: keep it simple, keep it real.

SCIUSCIELLO LAMB — LOCAL LAMB, PEA CREAM

Sciusciello: the Apulian word for 'let it be'. The lamb cooks slow, no rush, no forcing — when it's ready you know. It's the Apulian philosophy of cooking: patient, respectful, outside time. The pea cream welcomes it fresh and sweet, bringing the colour and lightness it needs. The dish that never had to run to come first. Let it be: the NOS signature, the one that tells who we are.

PORK FILLET — LARD, VINCOTTO SAUCE, POTATO MILLEFEUILLE

So deep in the heart of me, you're really a part of me. The lard melts into the fillet until they become one. The vincotto glazes with ancient sweetness, the potato millefeuille keeps the crunchy rhythm. Like Sinatra: elegant, intense, impossible to forget.

AUSTRALIAN WAGYU BOMBETTE FILLED WITH CHEESE — EGGPLANT “CAVIAR” CROUTON, CARDONCELLI MUSHROOM AND ROASTED TOMATO SALAD, MINT OIL

When people read Wagyu, many imagine a thick steak that melts in your mouth. This is a different story. We use Australian Wagyu rump, a cut chosen for its rich flavour and its ability to be sliced thin, just as tradition demands for a true Puglian bombetta. The cheese melts at the centre, the meat stays juicy and full of character, while the eggplant caviar, cardoncelli mushrooms, roasted tomato and mint oil complete the journey. This is not the Wagyu you expect. It's the Wagyu that works best here.

ROASTED OCTOPUS — CITRUS POTATOES, TZATZIKI SAUCE

No yellow submarine, just live fire. Our octopus is slowly roasted until crispy on the outside, tender on the inside. The citrus potatoes bring brightness and freshness, the tzatziki sauce closes the dish cool and tangy between Puglia and Greece. The most beautiful garden is the one you can eat.

COD OF MONKFISH — YELLOW CHERRY TOMATO STEW, CAPERS AND LECCINE OLIVES

The best pressure is the one you cannot see. Monkfish wraps itself in a guazzetto of yellow cherry tomatoes that burst with sweet acidity, capers that add a sharp bite, and Leccine olives that anchor everything back to Puglia. Under pressure: the flavour stays concentrated, the dish never breaks.

TOMATO CREAM

Paint it red. Just tomato. Reduced into a velvety cream, warm, embracing, with nothing to distract it. The dish that looks like the simplest on the menu and will make you reconsider what a single ingredient can do when handled with care.

FAVA BEAN AND CHICORY PURÉE — DRIED SPLIT FAVA BEANS, WILD CHICORY

Silence is the sound of a dish that has existed for centuries and never changed a comma. Dense sweet fava bean purée, wild chicory raw and bitter. It's not a soup, it's a statement: two ingredients are enough when they're the right ones.

ONION SOUP — ACQUAVIVA ONIONS

The sweetest tears on the menu. The Acquaviva onion caramelizes slowly until every trace of bitterness is gone, becoming pure warm sweetness. The rice flour keeps it light and inclusive. The dish Clapton would have ordered twice.

RISONE — SAN MARZANO TOMATO, GARLIC, PARSLEY, HERBED GOAT CHEESE MOUSSE

Strumming my pain with his fingers. The format no one expects, the one that wins everyone. The risone fills with San Marzano grain by grain with a hunger long pasta doesn't know. The garlic whispers, the parsley perfumes, the herbed goat cheese mousse arrives soft to change everything. Looks simple. Kills you softly.

ORDERABLE ONLY FOR A MINIMUM OF 2 SERVINGS

Not just a risotto. This is the risotto. Every day the chef selects the freshest market ingredients and creates a single recipe: sometimes meat-based, sometimes vegetarian, always seasonal and inspired. A dish born in the moment, never the same, always NOS.

ARTISAN FUSILLI — ALMOND AND BASIL PESTO, STRACCIATELLA, TOMATO TARALLO CRUMBLE

Just beat it. Almonds and basil crushed together become our pesto, the artisan fusilli catch it spiral by spiral, the stracciatella melts into creaminess. The tomato tarallo crumble breaks the rhythm with a final crunch. The Italian classic, remixed.

SPAGHETTONE — SQUID, CONFIT TOMATO, LECCINE OLIVES, STOCK AND HERB BREAD

Into this world we're thrown. The squid dives into confit tomato, the stock coats it, Leccine olives strike through it, and herb bread closes with crunch. You ride it, you don't taste it.

PAPPARDELLE — WHITE HARE RAGOUT, BAY LEAF

Head out on the highway of taste. White hare ragout, slow cooking, no tomato to mask — just meat that pulls apart and bay leaf perfuming the trip. The pappardelle follow it curve after curve. Wild, direct, unforgettable.

PACCHERO — BLACK TRUFFLE, RICOTTA, POPPY SEEDS, HAZELNUT BUTTER

We only said goodbye with words. The pacchero comes back to the black of the truffle like a story it can't leave behind. The ricotta softens, the hazelnut butter warms, the poppy seeds dot it with crunch. A dish that stays.

SORBET — CITRUS AND BASIL

The lightest dish on the menu. Basil reaches the nose before the spoon does, citrus grabs the tongue and resets it: two directions, zero overlap. Sharp, herbal, clean. Volare, oh oh.

MATCHA TEA PARFAIT

The dessert from the farthest place we brought home. French parfait, Japanese matcha tea, Apulian table — a dish that crosses two continents to land here. The bitterness of green tea finds balance in the cold of the cream, the sweetness holds it without ever covering it. We're small here, but big in Japan.

OLIVE OIL GELATO — INTINI EXTRA VIRGIN OIL

It's not a gelato, even though it looks like one. It's Intini olive oil — Extra, not ordinary — served cold by the spoonful, where the spice and bitterness of the extra virgin stand up to sweetness and almost always win. A dessert that doesn't need to be sweet to work.

TIRAMISU — MASCARPONE, EGGS, COFFEE, COCOA, BABÀ BASE

The tiramisu that left Veneto for Naples. Mascarpone and eggs whipped into a cloud, decisive coffee, bitter cocoa to finish. But the base is no longer ladyfinger — it's babà, soft and risen, soaking up the coffee like only sweet bread can. Hit me babà one more time.

COCOA CRUMBLE, DIPLOMAT CREAM, POACHED RED FRUITS, CHOCOLATE BISCUIT, RED FRUIT GLAZE GLUTEN FREE · DAIRY FREE

Robert Smith wrote in the forest. We simply put it on the menu. Cocoa crumble, diplomat cream, poached red fruits, chocolate biscuit, glaze. It doesn't come from our kitchen: it's on the menu because the table belongs to everyone.