The Spaces of Taste
Fall in love with authentic, sensory experiences in a place that tastes of history and conviviality; feed your body and soul with the truest Apulian taste, between inebriating scents of land and of the Mediterranean; discover its secrets, with our chef.
Breakfast /
Breakfast is marked by fresh products, with home baked bread and pastries. At your disposal, seasonal fruits, juices, pancakes, eggs and much more, for you to start your day with new energy.
The restaurant /
Our panoramic restaurant was, too, derived from a historical area, restored and preserved: the old refectory where monks reunited. In an elegant, intimate and collected atmosphere you can taste unique experiences and special moments of conviviality. In the foreground, the sea and its ever-changing colors.
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The oven /
The oven represents pugliesità at its core. It tastes of childhood memories and aromatic scents, just like old times, when the elderly would light fires to cook delights like frise and taralli. In the morning, our oven will be ready to serve fresh bread for breakfast, while at noon, the scent of warm focaccia bread and of traditional Apulian dishes will spread through the Masseria.
The bar /
Place of gathering and rendezvous, the AuraTerrae bar offers a rich selection featuring national and international labels, on top of classical and signature cocktails that express the true Apulian identity, and of a selection of amari and rosoli among the most sought-after in Southern Italy. Our leaf tea selection helps the body overcome stress, anxiety and fatigue.
Experiential islands /
They’re our panoramic areas, set in scenic spots and immersed in greenery, like the Orto and the Aia. Here, you’ll taste a mostly fish and vegetables bespoke menu, accompanied by freshly prepared cocktails made with aromatic herbs and local vegetables, or by á la carte wine.
Cooking class/
Would you like to learn how to cook typical Apulian specialties? Expertly guided by our chef, you’ll experience a “hands on” approach to the art of traditional cooking: orecchiette, focacce, taralli, almond paste and oven baked delicacies, from tiella to parmigiana. All, with a dressing of anecdotes and local history and a good glass of wine.
