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Già sotto l'arco is a place of enchantment, a restaurant in an 18th-century palace in the pristine town of Carovigno in Puglia.

A place with timeless charm, this restaurant is like a shell of poetry that encompasses the artistry of a family that has been captivating hearts since 1982 with a carefully crafted blend of art, culture, solid roots, passion, and love.

Già sotto l'arco is the creation of Teresa Galeone and Teodosio Buongiorno, artisans and interpreters of a profoundly personal culinary magic that straddles the border between tradition, creativity, and refinement.

Restaurant

An ethical, religiously seasonal, intelligent, and elegantly unadorned cuisine, just like Chef Teresa Galeone herself.
The culinary proposal of Già sotto l'arco is instinctive, almost primal, and inextricably linked to the generous land that hosts it.

Completing the exceptional gastronomic experience is the wine cellar.
Five hundred or more labels, personally selected by Teodosio Buongiorno, with a particular focus on Apulian wineries, representing a territorial taste tradition that embraces every aspect.

Contacts

Opening time

Thursday - Saturday

12:30 - 14:30 & 19:30 - 22:30

Sunday

12:30 - 14:30

From December 18th, we will be closed. We will reopen on March 19th, 2024

Address

Corso Vittorio Emanuele, 71

72012 Carovigno (BR) - Italy
Book a table

   +39 0831 996286 info@giasottolarco.it

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Starters, First and
Main courses

Starters
Burrata in pasta kataifi lying, tomato sauce with basil oil, sundried tomato and capocollo of Martina Franca
Blanched squid, chicken jus, bergamotto, and wasabi
Egg yolk, burnt corn, potato foam and marinated salmon
Blanched shrimps, topinambur, kefir, and salmon caviar
First Courses
Yellow bell pepper risotto, caciocavallo fondue and croaker ceviche
Spaghettoni with white butter, smoked sturgeon, caviar and burnt lemon powder
Potato gnocchi filled with eggplant, thyme, and Parmesan
“Creste di gallo” pasta filled with white fish, citrus and basil bouillabaisse and lime
Orecchiette with lamb white ragù and ricotta cream
Main Courses
Grilled veal fillet, asparagus, and black truffle
Crispy red mullet and seasonal mixed greens
Blanched croaker, eggplant and soy
Quail, black truffle, and mixed salad
Teresa a sorpresa
Teresa Galeone’s cuisine in a surprise gastronomic journey of 4-6-8 courses
Wines route by the glass in combination
* if you opt for the à la carte menu, the customer is required to take at least two dishes each


Desserts

Desserts
Grand Marnier soufflé with white chocolate ice cream and passion fruit
Cannolo with ricotta, zabaione and chocolate
Warm komuntu chocolate mousse and almond ice cream
Lemon curd, vanilla cream and sanded pinenuts
Cheeses
Caciocavallo
Pecorino
Caprine
Plate of assorted cheeses
Herbal Teas
Fresh Mint
Digestive (mint – anise – licorice – ginger)
Berries
White Tea and mint leaves
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