Restaurants in the province of Bari

Bari's cooking is durum wheat and sea, with two rituals you can watch on the street: women making orecchiette in the alleys, and raw fish eaten on the quay.

What you eat here

• Orecchiette with turnip tops — anchovy, garlic, chilli and fried breadcrumbs. The dish, and still hand-shaped.
• Focaccia barese — thick, with cherry tomatoes and olives, potato worked into the dough.
• Raw seafood — octopus, sea urchin, small squid, mussels opened on the spot; a local habit, not a fashion.
• Tiella of rice, potato and mussels, layered and baked.
• Mozzarella, stracciatella and *nodini* (the burrata belongs to the next province along).

The wine

Primitivo and Nero di Troia inland, Bombino and Verdeca for whites; towards the Gargano and the Murgia the reds turn leaner.

Opening hours 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 The ones on the listings come from public sources and may be out of date.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.