Chef Mario Pellegrini in the dining room, carrying two plates

Trattoria · Polignano a Mare · since 2004

Mario's Apulian cooking, on the square.

Raw seafood, pasta and main courses from the sea or the land, and pastries made in house. Seasonal, local produce, chosen every morning by chef Mario Pellegrini.

Book a table Call +39 080 4251085

Today open for lunch and dinner Tables on the square Piazza Aldo Moro 14

A plate of freshly opened sea urchins, next to two loaves of bread

Scents of the sea

The raw fish comes in each morning

Sea urchins, prawns, whatever the sea gives that day: opened in the dining room, with bread. It is the part of the menu that changes the most, because it depends on what comes in that morning and not on what was planned.

Then the starters, the pasta and the fish main courses, and a wine list rooted in this land — with evenings devoted to a single winery.

A risotto with herb oil and a crisp crumble, served on a white plate

Flavours of the land

Home recipes, with a light hand

The dishes of Apulian tradition, cooked the way they are cooked here — but without the heaviness, and with a step forward where it helps. Menus can also be tailored to whoever sits down.

The pastries are made in house: fresh, and with no shortcuts.

Polignano a Mare seen from above at sunset, with boats in the bay

In the heart of Polignano, with tables on the square

The trattoria opened in 2004 and has been on piazza Aldo Moro since 2006. You can also eat outside, a few steps from the sea.

And in the evening

There is pizza too

Thin and crisp, from the classics to our ten best: a menu of its own, built on local produce.

San Vito — capocollo from Martina Franca, shredded Polignano carrots and milk cream.

A pizza with vegetables and sausage on a white table, next to lemons and cheese

Our recommended wine · White wines

Pantun Bianco

Verdeca · Cantina Pantun, Mottola

price to be confirmed

The wine list (1)

Press

«Una cucina pugliese che non si costruisce per essere raccontata, ma per essere riconosciuta nel piatto.»
Barbara Politi · La Gazzetta del Mezzogiorno · 12 September 2026

Read the article All articles (6)

Featured in: Goloso e Curioso · La Gazzetta del Mezzogiorno · Il Messaggero · So Wine So Food · Food and Travel Italia

What you'll eat