Mood.

  • Mood is born to convey emotions, rather articulate gastronomic proposals to meet the different needs of customers; the fulcrum of every choice is the raw material, for which it is obligatory, the maximum respect and a continuous research, drawing a full hands from the rich variety that are our territories. Respect lies in the need to overturn the essences, with too elaborate preparations or excessive cooking: the research aims at the combination of flavors, textures, contrasts and concordances, so that each ingredient can exalt itself and express itself at its best. a fantasy of the sea meets the Apulian gardens. This is the leitmotif of the chef's culinary creations, which offers a menu characterized by quality products bearing the PDO and PGI labels of the territory, with an eye to the Mediterranean tradition. It favors local fish flanked by unpublished tastings of vegetables and spices. In the paper also the opportunity to taste some thematic menus. Rich wine list with the best farms and national that have a specific card of prosecco DOCG, and bubbles. We will always suggest the wine that best matches each dish chosen.