Osteria Ricanatti

The story

Osteria Ricanatti in Ostuni: Modern Apulian Cuisine with a Michelin Recommendation

Osteria Ricanatti

In the heart of Ostuni’s whitewashed old town, Osteria Ricanatti tells a story of return and roots. After years away from home, the owner came back to the Salento region with a clear purpose: to honour the traditions and people who shaped him, and to share the landscape of the Ostuni area — where the plain of ancient olive trees connects the sea and the hills. The restaurant’s name itself is a tribute to that personal history.

The kitchen follows an approach they call “agricucina.” The menu changes frequently, driven by the seasons and whatever is ready to pick from their own vegetable garden, Ortoricanatti. The goal is to interpret the local territory, using and elevating ingredients from nearby producers while keeping waste to a minimum. The result is modern Apulian cuisine that feels grounded and personal, not flashy.

Tasting menus are the preferred way to experience the cooking. The “Ricanatti” menu, priced at €75, is a four-course vegetarian journey inspired by peasant traditions, drawing on vegetables from the garden and small local suppliers. A more extensive “Collimare” menu at €115 offers a broader sweep of the kitchen’s style, from starters like aubergine with tomato and basil to main courses such as amberjack with almond and bay leaves, or beef belly with cassava, provola and hazelnut. Each tasting menu can be paired with a dedicated wine flight.

The restaurant has earned a place in the Michelin Guide, recognised for its clear vision and quality of cooking. It’s a spot that rewards those who let the kitchen lead — the tasting menus are served only when shared by the whole table, a small rule that encourages the kind of shared experience the food deserves.