Ristorante Portanova, Ostuni

Tonino Ciaccia. Always open. Specialities: raw seafood; fish paper-thin slices ("carpaccio"); tartare and soft ice creams. Sea scallops dipped in beaten egg and dried with wild black rice and saffron-flavoured smoked cream: large "spaghetti" in the Benedetto Cavalieri style, seasoned with sea crawfish flavoured with lemon-thyme; "trofie"-pasta with cuttlefish ink and broccoli, small cuttlefish, anchovy broth and fried soft bread; hot pudding of green apple with vanilla cream and fig ice-cream; "Le coccole di Portanova" confectionery with almonds. Fish is caught every day in the sea of Ostuni, according to the season. Wines: Italian labels, especially the ones from Apulia. Selection of brandies. Restaurant on the ancient ramparts of the boundary walls, in the historical town centre, with scenic terrace on the coast line and the luxuriant valleys rich in olive trees.