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Restaurants in Bari

Where to eat in Bari: orecchiette with turnip tops, Bari focaccia, the rice-potato-mussel tiella, and sgagliozze.

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The catalogue currently covers Pistoia and Prato, and grows one province at a time. This town may also be listed under a different name: try searching for it.

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Eating in Bari

Bari is a city of durum wheat and sea, and its pasta is still made by hand in the lanes of the old town.

The orecchiette

Orecchiette with turnip tops are the dish: semolina and water pasta, bitter greens, anchovy, garlic and chilli. In Bari Vecchia women shape them on tables outside their doors — via dell'Arco Basso is known for it.

The other dishes

  • Tiella of rice, potatoes and mussels — layered and baked: raw rice, sliced potato and mussels opened raw with their liquor;
  • Focaccia barese — with cherry tomatoes and olives, thick and oily, in an iron pan;
  • Sgagliozze — diamonds of fried polenta, sold in the street;
  • Spaghetti all'assassina, scorched in the pan with tomato, born here in the 1960s.

From the sea

Sea urchins, baby octopus and raw fish at the harbour: an old local habit, eaten standing at the counter.

The dairy

Burrata di Andria IGP and mozzarella from the Murgia, half an hour away.

In the glass

Castel del Monte DOCG, Primitivo and Nero di Troia.

Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.

Other towns in the province of Bari

For when dinner is a few kilometres away.