A small contemporary kitchen in a barrel-vaulted stone room near the cathedral, run by chef Felice Sgarra. The menu is short and changes with the catch — usually a tasting menu and a short à la carte built around Puglian seafood and local vegetables. More creative than the harbour-front trattorias and a useful change of register from a long week of orecchiette. Around €70–90 per person for the tasting; book a day or two ahead.