Our Menu

Seafood delight

Scampi, purple prawns, local oysters and lemon air cloud

Polpo intero alla griglia

Double-cooked grilled octopus with grilled vegetables, celery pesto and squid ink tuile

Insalata di mare

Our slow-cooked seafood salad with squid ink tuile (200 g)

Spaghetti all’Assassina con polpo piastrato

Spaghetti "Assassina" style with grilled octopus

Ostriche fresche

Fresh oysters (per piece)

Polpetta di melanzana

Eggplant croquette with tomato reduction, ricotta foam and basil sponge

Tentacolo di polpo pastellato al mais

Corn-battered octopus tentacle with bottarga popcorn and basil mayonnaise

Fritto di mare

Mixed fried seafood with prawns and squid; or with local mixed small fish € 18,00

Polpette di baccalà

Codfish croquettes with basil mayonnaise (6 pieces)

Antipasto tradizionale barese

Chickpea fritters, Bari-style cured ham and meatballs

Percorso degustazione di oli

Oil tasting journey with three types of bread

Cipolla alla brace

Chargrilled onion, stuffed with seasonal vegetables, tomato reduction and bread crisps

Focaccia barese

Bari-style focaccia with caciocavallo cheese, sun-dried tomato, capocollo ham and basil crumble

Carpaccio di polpo

Octopus carpaccio with seasonal vegetables in grapefruit osmosis, Campari caviar and lemon air

Tartare di tonno

Tuna tartare with olive and amaretti crumble, hazelnut mayonnaise and bottarga powder

Tortello di caciocavallo e capocollo

Caciocavallo and capocollo tortello with sun-dried tomato pesto, yellow datterino tomatoes, and basil sponge

Spaghetti all’Assassina classica

Classic Spaghetti all’Assassina

Carbonara di mare

Calamarata pasta with seafood carbonara by Chef Beppe Locoselli

Mezze maniche al ragù di polpo

Mezze maniche pasta with octopus ragù, stracciatella foam and Campari caviar

Bombetta pugliese tradizionale

Traditional Apulian bombetta with mixed sauces (8 pieces)

Grigliata mista di pesce

Mixed grilled seafood with lemon air and prawn tuile

Tagliata di Angus con patate al forno, rucola e pomodorini

Slow-cooked Angus steak with baked potatoes, arugula, and cherry tomatoes

Tonno scottato

Seared tuna with seasonal vegetables, tomato reduction and squid ink tuile

Baked potatoes

Baked potatoes

French fries

French fries

Grilled vegetables

Grilled vegetables

Insalata mista

Mixed salad

Sea Tasting Journey

...Journey dedicated to my brother... There are stories that begin in the classroom. Ours began in the kitchen. Since we were children, we have grown up side by side in restaurant kitchens, watching, learning, and turning every service into an opportunity to grow. Cooking has always been our language, the place where ideas took shape and curiosity became creativity. Even before we knew what to call it, we were already experimenting. We were fascinated by everything that could transform an ingredient, change a texture, or surprise the palate. In 2021, we had the opportunity to explore this path further by attending molecular cuisine courses with Chef Davide Damiano. From that moment, a whole new world opened up to us, one made of technique, study, research, and continuous experimentation. Today, we are two chefs with different personalities. We have different characters, different sensitivities, and different ways of interpreting cuisine. And it is precisely this diversity that has helped us grow: we exchange ideas, inspire one another, and push each other every day to take one step further. This tasting journey tells the story of our bond, our love for the sea, and our continuous search for the balance between tradition and innovation. Every dish is a memory, a challenge, and a piece of our story, served with the desire to create an emotion for those who choose to share it with us. The journey: Salento oyster with gin caviar and lemon air · Reverse-spherified mussel · Octopus terrine with sun-dried tomato pesto, basil oil and seasonal vegetables in grapefruit osmosis · Seafood tortello · Catch of the day · Lemon dessert

Land Tasting Menu

This journey is dedicated to Antonio and Terry. Sometimes the most important people in our lives arrive when we least expect them. For me, that happened in 2021, when I met Antonio and Terry. That summer we worked together in a grill house, sharing hard work, passion, and the joy of making people feel good through food. In September the grill house closed, but our bond didn't end there. We kept in touch, kept talking, and kept building a mutual respect that grew stronger every day. A year later they decided to open Bahari. Their first thought was to put me in charge of the kitchen as chef. They called me again and again, and I always answered: "I'll come next week." That week never seemed to come. Then, on July 29th, I finally showed up. From that day on, a journey began that would change my life. Four years have passed, full of sacrifice, growth, satisfaction and challenges faced together. Today that dream continues with Bahari in Centro, a project we share as partners, but above all, as family. Antonio and Terry are, to me, not just two entrepreneurs: they are two brothers who believed in me before the results ever did. This land-inspired journey is my way of saying thank you, for the trust, for the friendship, and for building together something that today I truly call home. The journey: Beef tartare with hazelnut mayonnaise · Double-cooked pork cheek with Mediterranean mayonnaise and potato mille-feuille · Fried caciocavallo with seasonal jam · Traditional first course · Beef bombetta cooked with siphon, caciocavallo cream and sun-dried tomato cream · Altamura bread and white chocolate tortino with pear poached in Primitivo wine and English cream With a welcome glass of Prosecco and two glasses of wine.

Vegetarian Journey

...Vegetarian journey dedicated to my grandparents... This journey comes from a true story. Mine. It comes from the people who raised me, before I could even choose who I wanted to become when I was three months old my mother entrusted me to my grandparents and I grew up with them. Until I was six or seven that was my home, that was my childhood. My points of reference were my grandfather Antonio Natola and my grandmother Maria Zizzi. I still remember their scent every day a scent of home, of cooking, of the land, a scent you never forget. My grandfather Antonio was a man of the land, he woke at dawn when everything was still and went out to the countryside and I went with him. I walked beside him through the vegetable gardens, in silence watching, listening, learning without even knowing it. We gathered what the land offered, we did not choose, we did not decide, but we accepted. Every day was different, every season had its own rhythm. Then we went home where my grandmother Maria was waiting, a great cook, a true one. She took what we had gathered and transformed it into something extraordinary. Her vegetables were delicious, simple, but perfect nothing else was needed. The kitchen filled with aromas that I still carry inside me today, aromas that accompany me every day even now. I was there, in the middle of it all between my grandfather's land and my grandmother's hands. And without realizing it, I was becoming who I am today. Today that memory has become cuisine. This vegetable journey is a return to those days. A return to that truth, that simplicity that life made of essential things. Here vegetables are not a side dish, they are the protagonist, here seasonality is a rule, not a choice. Technique is here, but it remains at the service of the product. Because everything I do today comes from there, from those mornings in the fields, from those aromas in the kitchen, from those simple gestures but full of meaning. This is a journey of memory, of identity, of roots. A tribute to Antonio Natola and Maria Zizzi. And to everything they taught me, with love and simplicity. The journey: Cialledda 2.0 · Fried egg with tomato reduction, onion and basil · Beetroot carpaccio with basil oil and lemon · Eggplant tortello "con l'aglio in culo" · Three towers of stuffed zucchini · Chocolate dessert With a welcome glass of Prosecco and two glasses of wine.