RESTAURANT 700

Ode to contemporary Apulia

Open 7/7, Restaurant 700 offers an intimate gastronomic adventure with a sophisticated touch and impeccable service. With this culinary promise, the old olive mill becomes a convivial table and, together with the state-of-the-art kitchen, creates a modern ambience steeped in history. Beyond the patio, the swimming pool and Ostuni’s most extensive private garden with its orange grove find their home: here, you can have breakfast or dinner on the hottest summer nights.

“I strongly believe that the creations of contemporary cuisine have belonged to great masters of the past; our task now is to interpret them following our instinct and personal experiences, respecting the product without ever distorting its taste.”

Giacomo Simone, born in 1994, is the new chef at Restaurant 700. His Apulian origins are concealed in every dish. Still, they are from time to time enriched by his desire to experiment and the experience he has gained over the years in different kitchens. At just 27 years old, Giacomo has worked in some of the most refined Italian cuisines: from Locanda del Colonello in Modica (Sicily) to Forte Village Resort in Sardinia, which he describes as the most formative experience in practical terms, to Castello Banfi and Belmond Villa San Michele in Tuscany. Here, as Executive Sous Chef, he honed his meat cooking techniques and specialised in high-end hotellerie. The last time he set foot in an Apulian kitchen, he was 14 years old; now, almost 15 years later, he is back to lead the brigade of Restaurant 700 together with Davide Minerva and Valeria Di Matteo, to create an extremely cultured cuisine, mindful to techniques and local raw materials, letting the inspiration for taste come directly from his native territory.

 

 

Restaurant 700

Open 7/7 to both guests and the public, Restaurant 700 offers an intimate gastronomic adventure with a sophisticated touch and impeccable service. With this culinary promise, the old olive mill becomes a convivial table and, together with the state-of-the-art kitchen, creates a modern ambience steeped in history. Beyond the patio, the swimming pool and Ostuni’s most extensive private garden with its orange grove find their home: here, you can have breakfast or dinner on the hottest summer nights.

“I strongly believe that the creations of contemporary cuisine have belonged to great masters of the past; our task now is to interpret them following our instinct and personal experiences, respecting the product without ever distorting its taste.”

Giacomo Simone, born in 1994, is the new chef at Restaurant 700. His Apulian origins are concealed in every dish. Still, they are from time to time enriched by his desire to experiment and the experience he has gained over the years in different kitchens. At just 27 years old, Giacomo has worked in some of the most refined Italian cuisines: from Locanda del Colonello in Modica (Sicily) to Forte Village Resort in Sardinia, which he describes as the most formative experience in practical terms, to Castello Banfi and Belmond Villa San Michele in Tuscany. Here, as Executive Sous Chef, he honed his meat cooking techniques and specialised in high-end hotellerie. The last time he set foot in an Apulian kitchen, he was 14 years old; now, almost 15 years later, he is back to lead the brigade of Restaurant 700 together with Davide Minerva and Valeria Di Matteo, to create an extremely cultured cuisine, mindful to techniques and local raw materials, letting the inspiration for taste come directly from his native territory.

Our Menu

Our local producers and farmers ‘sit’ at our table, where respect for the seasons and the variety of raw materials are essential. For Giacomo and his team, it is taste that must always prevail over technique and composition. For them, this is the only recipe for unforgettable moments of pleasure

Wines

Apulia is a land with extraordinary biodiversity that has allowed it, in the last 15 years, to develop a rich and fascinating wine culture, so much so that it has become one of the leading Italian wine-producing regions. Today, these lands produce intense red wines, robust rosés and delicate whites. Primitivo, Negroamaro, but also the lesser known Susumaniello. Wines that guests can discover during tastings organised by our Sommelier in the Palazzo’s wine cellar, created from the old oil cistern.

Our Menu

Our local producers and farmers ‘sit’ at our table, where respect for the seasons and the variety of raw materials are essential. For Giacomo and his team, it is taste that must always prevail over technique and composition. For them, this is the only recipe for unforgettable moments of pleasure

Wines

Apulia is a land with extraordinary biodiversity that has allowed it, in the last 15 years, to develop a rich and fascinating wine culture, so much so that it has become one of the leading Italian wine-producing regions. Today, these lands produce intense red wines, robust rosés and delicate whites. Primitivo, Negroamaro, but also the lesser known Susumaniello. Wines that guests can discover during tastings organised by our Sommelier in the Palazzo’s wine cellar, created from the old oil cistern.

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