Restaurants in the province of Brindisi

Brindisi is lower Puglia, between the Adriatic and the Itria valley: vegetables, fresh cheeses, and a grilled-meat tradition with a precise local name.

What you eat here

• Bombette — rolls of pork capocollo with cheese inside, cooked on the butcher's grill. You buy them raw and eat them on the spot.
• Capocollo di Martina Franca, smoked over Mediterranean scrub (the zone straddles Brindisi and Taranto).
• Orecchiette and strascinate, with turnip tops or a braciole ragù.
• Puccia — the round Salento loaf, split and filled.
• Ricotta forte and burrata, and the tomatoes of the plain.

The wine

Primitivo and Negroamaro are at home here; the Salento rosé was born in this area, and white Ostuni, from Impigno and Francavidda, is a small denomination worth hunting.

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 The ones on the listings come from public sources and may be out of date.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