The taste of the sea

Fast cooking, unusual combinations, and inspiration from the outside world.


The inspiration

Domenico Ottaviano, 30 years old, has a masters degree in food technology in his pocket and experience from extensive travel abroad in Australia, Vietnam and Japan.
He dedicates himself with passion to the cuisine of Trabucco, maintaining the old traditions by combining the teachings of Grandmother Lucia (one of the original founders of the restaurant) with the search for new and unusual tastes.


The proposals

For the aperitif we have rock food, our coastline version of street food, such as raw carpaccio, fried anchovies and bruschetta topped with fresh seafood.
The menu changes seasonally, and we offer three different tasting menus, classic Apulian seafood cuisine and innovative new concept dishes.
Delicious desserts, a carefully selected wine list and italian craft beers.