Cuisine, Cocktails, Events
Fràn is the RESTAURANT within the walls of a 17th-century Salento masseria, where contemporary cuisine meets the memory of the land.
A journey
BETWEEN
modern flavors
and
Apulian roots
insight
and
technique
territory
and
vision
Each dish is a tale, each menu a narrative that changes over time, like the seasons that flow slowly through the olive trees.
Team
A young, bold and visionary team, driven by a passion for hospitality and the art of taste. Each member brings talent, energy, and a fresh look: together, they shape a living, authentic, ever-evolving experience.
Food gallery
Menu
A la carte menu
One Shot: oyster, pric o prac, hibiscus - 8
STARTERS
Zucchini in scapece, cherry soup, burnt onion, horseradish grits
Mackerel, fennel extract, eggplant duxelles wild carrot flowers n'fuocati
Sheep salad, corn crepe, mugwort oil chicory gratin, skyr and shallots
PRIMI
Calamarata, canned fresh chickpeas, geranium oil, wild arugula, lactic umami
Spaghetto "Verrigni" with cold duck and plum ragu
Buttons, ombrine, sea urchin, lemon leaf dashi
Glazed tomato, apricot, marjoram and almond, fermented chickpea sauce
Baked white fish, maritime mayonnaise, "stressed" salad
Pickled and barbecued pigeon, cold red kale soup
DESSERT
Panna cotta, peach, parsley, "Mancino" red vermouth
Osmosis fruit, iced coffee beans, fig leaf milk
Almond praline semifreddo, meringue, "Amaro Lucano" gel, rosemary powder
Three dishes of your choice - 60
For extra capacity addition - 20
4-Course Tasting Menu - Puglia Vegetale
Welcome
Bread
Zucchini scapece, burnt onion cherry soup, horseradish granita
Calamarata, preserved fresh chickpeas geranium oil, wild arugula, lactic umami
Glazed tomato, apricot, marjoram and almond fermented chickpea sauce
Panna cotta, peach, parsley vermouth "Mancino" red - 70
Covered - 5
Bread, butter, oil - 6
Wine Pairing - 45
7-Course Tasting Menu - Puglia Nuova
Welcome
Bread
Mackerel, fennel extract, eggplant duxelles, scorched wild carrot flowers
Sheep salad, corn crêpe, mugwort oil, gratinéed chicory, skyr and shallot
Bottoni pasta, croaker fish, sea urchin, lemon leaf dashi
Spaghetto "Verrigni" with cold duck and plum ragu
Baked white fish, maritime mayonnaise, "stressed" salad
Pickled and barbecued pigeon, cold red kale soup
Almond praline semifreddo, meringue, "Amaro Lucano" gel, rosemary powder - 100
Covered - 5
Bread, butter, oil - 6
Wine Pairing - 75
