Li Jalantuùmene - Monte Sant'Angelo (FG)
Li Jalantuùmene restaurant overlooks the characteristic Piazza de' Galganis, a sixteenth-century gem in the heart of the historic center of Monte Sant'Angelo, in the heart of the Gargano Park.
The external walls with portions of light stone and the clean lines of the building integrate perfectly with the surrounding whiteness of the Junno district.
The name of the restaurant, which in dialect means "The Gentlemen", is a true declaration of intent: to recall the elegance, honesty and elegance of times gone by, applying them to hospitality and service.
Once you cross the threshold, the restaurant reveals its nature as a "home" characterized by a romantic and intimate atmosphere.
Gegè Mangano is undoubtedly one of the most representative and charismatic chefs of Puglia, considered a true gastronomic ambassador of the Gargano.
Its cuisine, strongly rooted in the Gargano micro-region, is open to contamination and modern techniques, to be understandable and fascinating also to the vast international public who visits the Gargano for tourism.
The tasting menu we tried highlights a skilful valorisation of local raw materials: the balance of the low temperature egg on wild grass cream, the technical precision of the podolica ravioli with Lesina bottarga, the succulence of the veal cheek, the intensity of the podolica caciocavallo and the delicacy of the desserts convinced and thrilled us.
The external walls with portions of light stone and the clean lines of the building integrate perfectly with the surrounding whiteness of the Junno district.
The name of the restaurant, which in dialect means "The Gentlemen", is a true declaration of intent: to recall the elegance, honesty and elegance of times gone by, applying them to hospitality and service.
Once you cross the threshold, the restaurant reveals its nature as a "home" characterized by a romantic and intimate atmosphere.
Gegè Mangano is undoubtedly one of the most representative and charismatic chefs of Puglia, considered a true gastronomic ambassador of the Gargano.
Its cuisine, strongly rooted in the Gargano micro-region, is open to contamination and modern techniques, to be understandable and fascinating also to the vast international public who visits the Gargano for tourism.
The tasting menu we tried highlights a skilful valorisation of local raw materials: the balance of the low temperature egg on wild grass cream, the technical precision of the podolica ravioli with Lesina bottarga, the succulence of the veal cheek, the intensity of the podolica caciocavallo and the delicacy of the desserts convinced and thrilled us.
Do you want to post your comment? Make yourself the Critic on the Blog!
Post your comment:
Post your comment:
Comments
Post a Comment
Post and comments policy
Posts and comments are subject to these rules:
1) Comments must not contain offenses or harmful phrases
2) The author cannot be anonymous
3) The posts must not contain advertising or links to other sites