The restaurant is configured as a smokehouse because it offers meats subjected to a special smoking process. In fact, the meat is first flavored with a special mix of spices, then cooked at low temperatures for many hours according to the principles of low&slow cooking and finally smoked in ovens specially created for this cooking method. The result of this process is an extremely soft, juicy meat that keeps its flavor intact and is enriched by that of the woods used during smoking.
To accompany the dishes a wide selection of craft beers.
The fixed offer, consisting of five beers produced by Birra Salento, is enriched each month with three more rotating beers offered by the brewery of the month.
The common denominator always remains the same: genuineness, craftsmanship, care for the quality and history of the products.
The venue is hospitable and welcoming, with warm tones and wooden details.
