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The Menu

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Enjoy Jamantè Experience

Italian Taste Ambassador in the World Gianluca Torres and Chef Roberto Pisciotta from the Italian Chefs team welcome you to Jamanté.
A place where you will find Apulian Products and new vision of cusine!

CHEF RECCOMMEND:


TASTING MENU
The Chef’s Proposal
Trust the chef’s hands, where it will range with
six tastings from the see to the land!
95


TASTING MENU
In Your Hands
Choose one Starter, one main course and one second course from our
menu, predessert and dessert will be choosen by our chef!
78


WINE ITINERARY
40


WINE ITINERARY
4 different wines from the best Italian classics
80


*TASTING MENU DO NOT INCLUDES WINES AND ONCE CHOSEN WILL
BE SERVED THE SAME FOR THE ENTIRE TABLE
DURING DINNER IT IS COMPULSORY TO CHOOSE A MINIMUM OF TWO MAIN COURSES EACH
(BEFORE STARTING AND DESSERTS NOT INCLUDED)

OUR MENU À LA CARTE


APERITIVO

CONTEMPORARY RAW SEAFOOD
OUR CHEF'S OYSTER
7

Vinaigrette / Champagne sauce / Laurel Ice Cream

RAW VIOLET SHRIMP 100% EDIBLE
7
RAW PORCUPINE LANGUSTINE WITH ALMOND OIL FOAM
7
CALVISIUS CAVIAR
32
SEA URCHIN
2


STARTERS

TUNA CURED HAM IN CITRUS ESSENCE
20
CORBA ROSSA CROAKER FISH CARPACCIO, LEMON, SEA FOAM AND POTATO
20
CONTEMPORARY “RISO, PATATE E COZZE” (RICE, POTATOES AND MUSSELS)
20
DARK LEEK, SCAMPI, SMOKED SCAMORZA CHEESE AND LARD FROM FAETO
20
FIVE SHADES OF ONION
20
PEPPERS, CAPERS AND MINT SALAD
20
VEAL CARPACCIO, ARTICHOKES AND VIN COTTO
20


MAIN COURSES

HANDMADE RAVIOLI WITH LANGUSTINE SAUCE
22
"Bretella" pasta, cod, potatoes, candied olives and capers
22
MY VISION OF LASAGNA
22
SPAGHETTI PASTA WITH ACID TOMATOES AND HAZELNUT CREAM
22
CANDELA PASTA WITH LAMB SAUCE, ASPARAGUS AND ROSEMARY
22
SPAGHETTONE PASTA WITH COD, POTATOES, CANDIED OLIVES AND CAPERS
22
TAGLIOLINO PASTA, HERBS BUTTER, CITRUS AND CAVIAR
28


RISOTTO
2 people minimum

MULLET "PARMIGIANA" RISOTTO
22


SECOND COURSES

SLICE OF FRESH FISH OF THE DAY COOKED ON THE COALS AND SALTED POTATOES
28
MACKEREL FISH AND PIZZAIOLA SAUCE WITH WILD BROCCOLI
28
“Alla Luciana” BBQ octopus
28
SLOW COOKED VEAL, FRISA BREAD AND CABBAGE
28
NECK SWEETBREAD, PEAR, SPICY HERBS AND CHARCOAL POTATOES
28
Pork cooked at low temperature with kale and legumes
28

DURING DINNER IT IS COMPULSORY TO CHOOSE A MINIMUM OF TWO MAIN COURSES EACH
(BEFORE STARTING AND DESSERTS NOT INCLUDED)

We are on the following guides:

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