Best Place to Eat

The thing about Ostuni is there are no shortage of good places to eat. Value for money is a guarantee. My latest favourite has to be Nautilus, if you like seafood, this place is the place you can’t miss, very modestly priced.
In terms of atmosphere the grotto type restaurants offer the best ambience, which is odd for eating in Italy in the summer, choosing to eat indoor rather than fuori.(outside).. It is usually a matter of taste as to which do the best dishes or cuisine, I have my own favourites like Lo Spessite for it’s unique dishes of the region. Just let them feed you, don’t bother with a menu. Have to add that in spring 2017 I ate at candina di seppetise very near the statue of Sant’Aronzo, and I loved it, amazing food atmosphere and price, my friend brought me there and we ate 3 courses each, drank a litre of wine, downed 2 amaro del vecchio capo, and it cost 30 euro.

Bringing a girl on a date, Porto Nova is sophisticated. Osteria del Tempo Perso is Michelin Star. But, for me, I think Taverna della Gelosia, go there, eat anti pasta della casa, drink some wine, simple it may be, but tell me I’m wrong. If you want to eat fine food, you have a sacco di soldi, (bag of money), and are not very hungry, try la Sommita up near the cathedral at the summit of Ostuni, oh it’s posh, they serve nice bread with the meal, you’ll need it.

Il Posto Affinco, always bustling, but eat outside.

And Caffè Cavour, really mouthwatering authentic Ostunese food.. love that place

Years ago I loved La Reggia for its very friendly mood, the cavern type interior and mixed antipasti that were to die for… the mixed antipasti was about as much as you eat as well. Funny thing was it was never on the menu, I was unsure what to order one time, it was not high season and Peppe the owner and chef, made a taste of everything for me. Thing was I would ask the waiter for it every time I went, even when it was busy in August, and I was never disappointed. My favourite main there if I could manage it after the antipasti was the swordfish.. with as sauce of tomato olive and capers, fantastic. They moved back to their home town north of Ostuni, Torre Canne and called their restaurant Il Dubbio.

Written by conrad in: Restaurants | Tags: , , , , ,


In Ostuni I found the most fantastic local wine sold by the litre, at about 1.10 euro per litre. It came about that I got talking to 2 local chaps in a field next to me. One of them asked me if I knew his shop. Lu Capuson i think it is called.

I followed him in his car to Ostuni town, because he was opening up after lunch. I think it was about 5pm. He had a small shop with 6 hugh containers of wine. Most of them were red and varying percentages of Negro Amaro, for the most part, and Malvasia Nera, grapes (80/20 mix). I started by tasting a few and I was given some snacks to taste with them. There some nice rose and white wines but my favourite was the red about 70 / 30, Negro Amaro/Malvasia Nera. At a whopping €3.30 for 3 litres that time, I was back for 10 very soon. Which of course cost €11, which is the amount for one bottle of identical Salice Salentino in Dublin.

Well I thought this year, I thought I’d lost an old friend, because his shop had closed down. Next day on the way home from the market, I heard him shout my name, he’d move to the other side of the road (via Nino Sanone) and called his shop Non Solo Vino. Of course over the years I found he was not the only shop selling in that fashion.

Written by conrad in: Wine | Tags: , ,

Ostuni 2010

Wave of colour

Wave of colour

It’s that time of year again when the hunt for Trullos (Trulli), villas and apartments is in full swing. It can be difficult to find the perfect solution to suit individual needs, or more difficult still, the needs of all the family. I like to keep it simple: because the coast is so close and the variety and beauty of the beaches is so vast, I would rule out needing a pool. The restriction on choice and increase in price doesn’t warrant it. In fact there is a risk the children will be difficult to tear away from the house, and then you will loose precious time experiencing this heavenly place.

How close to the town should I be, within walking distance? The centre of Ostuni can be so wonderful at night that you don’t want to miss it and have to abstain from the wonderful local vino with your meal and then drive 2km into the country a little worse for ware. But during the day the the countryside can be so tranquil and dripping with ripe fruit. I’ve found a bearable compromise. The countryside about 1km outside the town, in the country but a very short drive. I make the sensible decision to finish the wine at the meal and then take an hour or so in Ostuni square and watch the street entertainers and eat one of the wonderful ice-creams from la Scala a the bottom of the steps at the fountain beneath the statue of Sant Oronzo, then I trundle down the road to a piece of paradise, where i can sleep under a dark sky and silent night.


The Land

The soil around Ostuni is incredible. Rich in iron the red earth grows all manner of things both wild and cultivated. I asked the children to go around the land and find as many things to eat as possible and this was what they brought back.

Figi di India ( Prickly Pears )

Fennel bulbs

This year there has been a fair bit of rain in the winter so I wonder what effect it will have on the land and that which grows on it. I heard reports that the grass was 50cm high at Easter, so who knows?

Written by conrad in: Food,Uncategorized | Tags: , , , ,

Pizza Nights and Barbeque’s

One thing I never expected was the frequency the other guests got together for evenings. Even more surprising at first was how welcome they made us feel to join them. Everyone decided on what to bring to make a big party almost every second night. Food, wine and song went on from 8 until 1am, which was good because we were always fresh for the next day. In general we always had something easy to bring because locals and Italian holiday makers there seemed to be able to source the wine or ingredients a lot better and cheaper than we could.
The quality of cooking among the group was always amazing. There was a chap, a policeman from Ravenna in the north that used to be a pizza maker in Naples, not only was it fun to watch him spin the pizza dough around, which he assured me is not necessary, “this is for the tourists” he would say, but the taste was trulli amazing. After the meal there would be a sing song that would include traditional music and everyone joined in.

training session

training session



End Product

End Product



Written by conrad in: Food | Tags: , , ,



Located in one of the most breathtaking parts of the centro storico, Spessite is decorated in a remarkable way that blends in with its surroundings sending you back in time to centuries gone by.
The food is very traditional to the locality with certain dishes and after dinner liquors unique to Spessite.
It is best not to ask for a menu and just give a general idea of what you would like. If you want to taste the local cuisine it is a very good place to go. A meal for 2 with plenty of wine and a digestivo after ( ask for the digestivo della casa, it is fantastic ).. would cost about €50

My brother went here and he asked me what was the best thing to eat.. I told them to ask their advice.. ” can you recommend ?” which is: può consigliarmi? so he wrote it down as: pw-oh con silly army ? and it worked out just fine

Written by conrad in: Restaurants | Tags: , , , ,


The big problem I used to find when making my own Limoncello was accessing the alcool puro, but since I asked friends that check a bag to bring me some home from Italy, I’ve being making it happily since. You can use vodlka, but you need to use very little water, just enough to disolve the sugar. Alcool puro can be bought in almost any supermarket in Italy, it is usually 95% and cost about €10 per litre.

My recipe for one 75cl bottle is:

Lemon skins from 4 lemons, nice and thin, no white on the back of them. Peel them with a potato peeler and don’t dig in too deep, so as to avoid the rind.

Steep the zest in a jar of alcool puro (pure alcohol) (95%), 250cl for 7 days. The alcohol pulls the flavoured oil from the skin and turns the alcohol lemony and yellowy. The skins should be like pale brittle shells..

Make a sugar syrup from 250cl of water and about the same amount of sugar, bring this to the boil and simmer for five minutes and allow to cool.

Strain the alcohol from lemon mix and rince the skins in 250cl of water into a bottle

Mix all 3 together and only do this when the sugar  syrup is cold

Chill in the frezzer for a while, until you can no longer wait to drink it..

It is fantastic as an after dinner drink, a digestivo as they call it.

Written by conrad in: Food | Tags: , ,

La Reggia


This charming restaurant in the heart of Ostuni’s old town has amazing cave like structures as its indoor restaurant. There are tables outdoor where you can watch the activity on the main old street leading to the cathedral, but eating below street level in the natural caverns is a worthwhile experience.
The food is typically local, always offering a great range of fish or meat, but if you can get the antipasti misto (mixed antipasto) you are in for a real treat.
The warm friendly experience you get from owners and chefs Vale & Pepe adds to the enjoyment.

Written by conrad in: Restaurants | Tags: , ,

Powered by WordPress | Aeros Theme | WordPress Themes | dev by dojo | hosted by doop