Food at Orsolina28 is all about connection: a connection between people and with nature. Our menus are based on simple recipes and the richness of the produce from our vegetable gardens.
In the summer, we open our Lemons Greenhouse to the public, where you can enjoy a buffet lunch and dinner every day or enjoy a special culinary experience after the Orsolina28 Art Foundation performances. During the winter, you can continue to enjoy the pleasures of good food in the Sala dei Tigli.
Our chefs also prepare a wide selection of artisanal products, so you can take home a taste of our cuisine. Find more information here.
“I like to offer a traditional cuisine that is simple and unadulterated, highlighting primary ingredients served as nature intended. I bring to the table what I have always seen done in my family: my grandmother liked to cook vegetables from her garden for her guests, serving traditional Apulian dishes.”
Igor De Masi, chef
To make a reservation, use the form above or call us at +39 3283581023 (also available on WhatsApp).
Our menus are based on what's available in our garden, with mostly vegetarian dishes that highlight local ingredients.
Each meal begins with a generous selection of salads and vegetables from the garden and traditional local appetizers. At lunch, the menu is completed by a pasta-based dish, carefully prepared by our chefs, while at dinner we focus on meat or fish with a side dish. On Sunday evenings, join us for an evening dedicated to the Italian dish par excellence, pizza: the menu features a large selection of pizzas to share with the table.
Our desserts are innovative, prepared with love and based on in-depth research into the chemical and nutritional properties of each ingredient. In addition to using traditional pastry-making techniques, our production can be described as a true artistic workshop, where we experiment with new and unusual ingredients and flavors, combining a zero-waste approach with desserts free from added sugars.
Chef
Read moreIgor, a fan of homemade pasta, is passionate about Italian cuisine and is happiest when he makes meals for his guests. Every day he prepares a variety of dishes mixing traditional and modern flavors, with a special focus on vegetables.
His signature dish is "Ciceri e tria," also called Massa di San Giuseppe, a Salento dish made with homemade pasta, chickpeas and cinnamon, traditionally served for Father's Day.
Pastry Chef
Read moreSara is an artist in the kitchen. She makes bread, focaccia, but also desserts, snacks and breakfasts and she prepares delicious compotes with our fruits.
When preparing desserts, it is crucial for her to present a balanced, healthy result that is unforgettable to the palate because of the combination of flavors. She loves blueberries and experimenting with vegan desserts with lime, lemon, and fig leaf jellies!