Today, exploring and mapping the best restaurants in Apulia means embarking on a rich, sensory journey. Here, the legacy of peasant culture meets the most advanced culinary techniques in the world. Often, this encounter creates a positive, compelling contrast.

The region no longer offers only the reassuring and iconic “cucina povera.” It has evolved into a mature gastronomic ecosystem. It now dialogues as an equal with the great European capitals of taste. The sun, the wind, and the red earth continue to provide exceptional raw materials. However, it is the creative minds shaping these ingredients that have changed the rules of the game forever.

The evolution of the culinary scene: living a true Apulia Gourmet Experience

The contemporary traveler—whether a cosmopolitan luxury traveler, a collector of stars, or a discerning food lover—is no longer looking for the classic folkloric postcard. Demand has shifted toward a much higher level of sophistication, where every detail makes the difference. People want to live an authentic Apulia Gourmet Experience, an immersive journey where haute cuisine in Apulia becomes the primary lens through which to understand the nuances of such a vast and diverse territory.

These new sanctuaries offer tailor-made hospitality standards, capable of competing without hesitation against the most renowned international destinations, from Bordeaux to the Napa Valley. This includes dedicated concierge services, tasting menus tailored to individual guest preferences, private visits to historic cellars where Primitivo and Negroamaro wines rest, and obsessive attention to privacy and absolute comfort.

Apulia Michelin-starred restaurants: the new temples of taste

The long, fascinating transition from traditional trattorias to contemporary haute cuisine required time, long-term vision, and exceptional courage from a new, highly competitive generation of chefs. The exponential rise of Apulia Michelin-starred restaurants has marked a decisive turning point for the economy and the image of the entire South.

There is no longer any limitation to simply re-proposing old grandmothers’ recipes in a purely aesthetic or nostalgic way. On the contrary, local raw materials, from Coratina extra virgin olive oil to Gallipoli red prawns, to the wild herbs of the Murgia, are analytically studied, deconstructed, and sublimated through absolute technical rigor, often learned over years of hard training in the most demanding kitchens of Northern Europe or Asia.

These new temples of taste today attract tourism motivated exclusively by the search for gastronomic excellence, transforming the act of dining from a simple stopover into the central, foundational event of the entire trip.

The phenomenon of Michelin restaurants in the Itria Valley

Within the diverse regional morphology, one specific area has forcefully captured the attention of international critics: the land of trulli, dry-stone walls, and fortified masserias. Itria Valley Michelin restaurants now represent the absolute epicenter of this quiet revolution. Between the white alleys of Locorotondo, the panoramic terraces of Cisternino, and, above all, the baroque elegance of Martina Franca, there is a concentration of talent, investment, and innovation that has definitively placed this geographical triangle on the radar of high-end auteur dining. Here, the unique microclimate that fosters delicacies like the famous Capocollo blends with a new entrepreneurial mindset, capable of attracting investors and clients from every corner of the globe.

Bros’ in Martina Franca: avant-garde as a mandatory stop

When analyzing the local offer in depth and asking oneself where to eat in Martina Franca, looking toward the absolute heights of fine dining, one name emerges that has radically and irreversibly rewritten the codes of Apulian hospitality: Bros’. Guided by the disruptive, lucid, and courageous vision of chefs Isabella Potì and Floriano Pellegrino, this project cannot be labeled as a simple restaurant; it must be understood as a true laboratory of extreme avant-garde.

Not just Fine Dining: the rediscovery of the Contemporary Trattoria

A gastronomic itinerary that aims to be truly complete and fulfilling must, however, move with extreme intelligence and sensitivity between the extremes of what is offered. If conceptual avant-garde stimulates the intellect and provokes the senses, the visceral comfort of a meal firmly tied to the historical roots of the place nourishes the soul in depth.

The new wave of Apulian restaurateurs has perfectly understood the strategic importance of pairing fine dining with parallel projects of contemporary trattorias.

Intelligent, highly successful formats like Bros Trattoria are born precisely with this primary intent: to reclaim the secular ritual of the shared meal and historic preparations—from the ancestral cult of fire and charcoal to the slow, patient cooking of legumes and less noble cuts of meat—cleansing them of all the approximations of the past and elevating them through the inflexible use of excellent raw materials and millimetric cooking.

Structuring the perfect itinerary among the excellences of Apulia

For the traveler preparing to discover this land, the watchword must be “planning.” The density of unmissable addresses requires careful organization, especially in the high and peak seasons. The advice for those seeking exclusivity is to build a trip by establishing a base in a luxury relais in the tranquility of the Itria Valley, then moving easily between the coast and the inland.

Booking tasting menus months in advance is now standard practice to ensure access to the most coveted dining rooms. Alternating high-profile technical dinners with more informal lunches in the vineyards or educational masserias allows you to keep your curiosity high and your capacity for wonder intact. Today’s Apulia is a destination that does not reveal itself to those in a hurry, but rewards those who have the time, dedication, and culture to listen to it, savoring every single contrast.

Fine Dining in the Itria Valley: Beyond Tradition

The concept of Fine Dining Itria Valley is often confused with a dusty and didactic luxury. We have rewritten it. Immersed in the evocative and iconic setting of the Itria Valley, the very concept of territory is deconstructed and reassembled. Our care for raw materials is obsessive and admits no shortcuts: we start from the flavors of the cuisine of ancestral and rural Apulia to project them into a contemporary, clean-cut, and international dimension.

It is an elegant but unvarnished approach, designed for those who shun banality and wish to immerse themselves in the most radical, cosmopolitan, and layered gastronomic experiences in Apulia.

Floriano Pellegrino and Isabella Potì: The Vision of Bros’

Behind every true revolution are minds unafraid of judgment. Chefs Isabella Potì and Floriano Pellegrino do not merely cook: they design high-impact visions. What many colleagues frame as a simple passion for cooking, for our brigade translates into a genuine obsession with detail, a laboratory where technique, innovation, and gustatory memory deliberately collide.

The goal is not to indulge the guest with the comfort zone of reassuring dishes, but to guide them firmly and securely through an extreme journey of identity. To fully understand the origin, audacity, and power of this philosophy, simply explore the history of our group and discover who we are.

The Bros’ Ecosystem: From Lecce to Martina Franca

Our gastronomic project is a living entity, in constant, fierce evolution. The expansion and conceptual shift from Lecce to Martina Franca represents a precise maturation, both geographically and stylistically. After having consolidated our identity and given life to incredibly successful formats with a strong territorial connotation like Bros Trattoria in Scorrano, the Martina Franca outpost positions itself as the absolute pinnacle of pure avant-garde. This is where the very concept of a Michelin-starred restaurant is stripped of all aesthetic redundancy to leave room only for substance.

A Michelin Star in Apulia that Redefines the Codes

Entering the Michelin Guide has never been a finish line to rest upon, but a starting vocabulary with which to write the future of dining in the South. Obtaining the first Michelin Star marked the beginning of a new era. Being a Michelin Star Apulia for Bros’ means keeping a solemn promise of total excellence. Whether it is a meeting for a business clientele accustomed to global stages, a high-spending tourist in search of cerebral stimulation, or a couple desiring a sophisticated yet never snobbish evening, the technical execution and the rigor of the service remain ruthlessly perfect.

The Bros’ Experience in Martina Franca: Between Design and Haute Cuisine

Crossing the threshold of the Bros Restaurant Martina Franca means entering a microcosm where nothing is left to chance. The aesthetic rigor of the spaces dialogues relentlessly with the expressive power of our tasting menu. At the table, every course is conceived, served, and narrated as a true work of art, a concentrate of essential aesthetics and surgical flavor.

Accompanying this radical exploration is a wine list structured to amaze: no obvious choices, but an obsessive selection of international terroirs, niche producers, and rare gems. It is a perfect dualism between form and matter that has bewitched the press: the design of the spaces has caught the eye of publications like Elle Decor, while the pure essence of fine dining continues to be praised by Food & Wine Italia and Gambero Rosso.

Plan Your Visit to Our Restaurant in Martina Franca

True contemporary luxury lies in the fluidity of the service, the invisibility of the effort, and the obsessive care for time. We welcome our guests by guaranteeing an impeccable rhythm and the right privacy. Our restaurant integrates at the peak of the local luxury tourism ecosystem: whether you are staying in historical estates or at renowned establishments like the Relais Villa San Martino, our team will ensure that the dinner becomes the high point of your trip. For specific requests or logistical directions on how to reach us in the heart of the city, our reception is at your disposal in the contacts section.

The point, therefore, is not to create a generic list of restaurants in Martina Franca. That would be a lazy shortcut and, frankly, not very useful. The right choice depends on the type of evening you want, the level of engagement you seek, your connection to the territory, and your desire for either culinary comfort or a deeper gastronomic exploration. Our gastronomic universe embraces both these souls: Bros’ Ristorante, for those seeking fine dining, research, and avant-garde cuisine, and Bros’ Trattoria, for those who want a more informal, territorial, and approachable experience without compromising on the quality of ingredients.

This guide was created to help you decide where to eat in Martina Franca with intent. It doesn’t promise magic formulas, it doesn’t sell postcard-perfect rhetoric, and it doesn’t try to turn every dinner into an “unforgettable experience” by force. Instead, it explains how to read the city and how to choose between a gastronomic restaurant, a trattoria, Apulian cuisine, and contemporary hospitality.

Why Martina Franca is a Unique Gastronomic Destination

Martina Franca occupies a unique position in the Valle d’Itria. It is close enough to Alberobello, Locorotondo, and Cisternino to be visited by a steady stream of tourists, yet it maintains an urban and gastronomic identity that is far more complex than the typical “trulli” postcard image. Here, the landscape is not just a backdrop; it is the grammar of the cuisine. White stone, countryside, dry-stone walls, masserie, vegetable gardens, olive trees, and trulli are not decorative elements—they are concrete clues to an ancient relationship between raw materials, seasonality, and hospitality.

For this reason, speaking of the best restaurants in Martina Franca without distinguishing between different experiences is a mistake. A trattoria that works on Apulian memory does not meet the same need as a gastronomic restaurant. A tourist spot in the city center does not play the same role as a signature culinary project inside a villa. A romantic dinner for two does not necessarily require the same atmosphere as a night out with friends. Travelers arriving in the Valle d’Itria need to understand what they are choosing before they find themselves staring at the menu.

Furthermore, Martina Franca is a strategic base for those traveling between Taranto, the Valle d’Itria, and the Apulian hinterland. Visitors staying nearby often don’t just want to “grab a bite”; they want to find a place that gives meaning to their evening. From this perspective, the new phase of Bros’ at Villa San Martino represents a significant milestone: the project does more than just change locations; it builds a gastronomic ecosystem where fine dining, trattoria service, hospitality, and territory engage in a constant dialogue.

How to Choose Between Fine Dining, Trattoria, or Gastronomic Experience

The question “Where to eat?” seems simple, but in Martina Franca, it requires precision. Those looking for places to eat in Martina Franca may have very different needs: a comfortable dinner, traditional Apulian cuisine, an elegant dining room, a tasting menu, an informal evening, or a special occasion.

Those seeking a gastronomic dinner should be prepared to enter a more complex language. The tasting menu is not a sequence of dishes ordered out of hunger it is a journey. It requires time, attention, and an open mind. It is the right choice for those who want to understand the avant-garde spirit of Bros’, accepting that cuisine can be a form of provocation, research, and storytelling.

Those looking for a trattoria in Martina Franca, on the other hand, often desire a more immediate contact with the territory. Here, the question changes: it is not “How experimental is it?” but “How authentic, well-crafted, and recognizable is this cuisine?”. A trattoria should not be considered a lesser version of a gastronomic restaurant; that would be a superficial reading. It is a different experience: less cerebral, more convivial, and closer to the raw materials and the memory of Puglia.

Those looking for a romantic dinner must consider the context. An evening for two can work perfectly in a signature restaurant if you want to celebrate with intensity; it can work just as well in a trattoria if you desire a warmer, spontaneous dinner tied to the land. The true deciding factor is not price or perceived prestige, but the type of atmosphere you wish to build.

Bros’ Ristorante: When to Choose Avant-Garde

Bros’ Ristorante is the natural choice for those seeking a gastronomic restaurant in Martina Franca and wishing to experience the most contemporary, radical, and auteur-driven side of Apulian cuisine. This is not the place to choose if you want a predictable, reassuring, and linear dinner. It is the place to choose when you want to be guided through a vision.

The project bears the signature of Floriano Pellegrino and Isabella Potì, central figures of Bros’ World and protagonists of a cuisine that has built its identity on the intersection of technique, instinct, territory, and breaking expectations. In the new setting of Villa San Martino, this vision finds broader horizons and a more direct relationship with hospitality. The restaurant does not exist in isolation: it is part of a system that includes lodging, landscape, service, architecture, and gastronomic narrative.

On our website, the page dedicated to Bros’ Ristorante speaks of “experiences” and menus built as “trajectories,” not just simple courses. This detail is important because it clarifies the positioning: guests aren’t just choosing what to eat, but how to embark on a journey. The formats indicated on the official page refer to 5, 8, and 11 trajectories, but all operational information regarding availability, updated menus, and conditions should always be verified with the team before booking.

Defining Bros’ only as a Michelin-starred restaurant in Martina Franca might be useful to capture a search query, but it is not enough. Stars, reputation, and editorial mentions help guide the user, but they should not replace the substance. The substance is avant-garde cuisine in the Valle d’Itria that works on contrasts, memory, raw materials, and contemporary language. For this reason, those looking for a special dinner, a fine dining proposal, or a tasting menu should head toward Bros’ Ristorante.

Bros’ Trattoria: When to Choose Territorial Apulian Cuisine

Bros’ Trattoria meets a different need: eating Apulian food in a more direct, warm, and territorial way. It is not the “second choice” compared to the restaurant. This idea should be discarded immediately, as it is lazy and incorrect. The trattoria is another gateway into the Bros’ world: less vertical, less conceptual, more convivial, but still built with a distinct identity.

The official page highlights traditional cuisine, seasonality, zero-mile ingredients, kitchen gardens, and local producers of the Valle d’Itria. The setting of the trullo adds a fundamental element: it is not about using the territory as a stage, but letting it enter the experience. Eating in a trullo, in an area crossed by countryside, stone, and rural architecture, means sitting inside a concrete part of the Apulian imagination.

Here, the guest looking for where to eat in Martina Franca with a desire for more recognizable Apulian food finds a more immediate answer. The trattoria is suitable for those who want direct flavors, informal hospitality, local memory, and a less filtered relationship with ingredients. It is also an intelligent choice for those traveling through the Valle d’Itria who want to avoid venues built only to capture tourist flows without real gastronomic depth.

The difference compared to the restaurant is not a difference in value, but in language. On one side, there is the fine dining experience, built as a research path. On the other, there is a more grounded cuisine where the territory speaks more directly. Both belong to the same ecosystem but ask the guest for a different disposition.

Where to Eat in Martina Franca: Couples, Travelers, and Groups

A couple traveling, a group of friends, a guest of a hotel in the surroundings, or a local resident wanting to book an important dinner are not making the same search.

If you are traveling in the Valle d’Itria, Martina Franca works well as a reference point because it allows you to connect multiple stops without reducing dinner to a casual pitstop. From Alberobello, Locorotondo, and Cisternino, it is easy to reach Martina Franca, making the city a sensible base for a gastronomic evening. Even here, however, you must decide: do you want a contemporary and auteur interpretation of Puglia or a more informal and recognizable cuisine?

If you are with friends, the trattoria may feel more natural, especially when the goal is to share a relaxed evening, talk, eat well, and feel inside a piece of Puglia without rigidity. If the group consists of high-end cuisine enthusiasts, curious about tasting menus and gastronomic research, the restaurant becomes the most interesting choice.

If you are interested in a starred dinner or avant-garde cuisine in the Valle d’Itria, head toward Bros’ Ristorante and check availability before planning your trip. If you are looking for more concrete, seasonal, and informal Apulian cuisine, Bros’ Trattoria is the most consistent answer. In both cases, booking is not a bureaucratic detail; it is the correct way to avoid improvisation and choose the right experience.

What Makes Bros’ Different from Other Martina Franca Restaurants

The difference is not in claiming to be the “best.” That is a commercial shortcut, often useless and unconvincing. The difference lies in having a readable project. Bros’ is not just a place to eat: it is a gastronomic ecosystem that unites avant-garde, Apulian cuisine, hospitality, territory, and entrepreneurial identity.

In the landscape of Martina Franca restaurants, this distinction matters. Many venues can offer good food, a pleasant atmosphere, or a convenient location. Bros’ World attempts something more complex: building two complementary experiences under the same vision. The gastronomic restaurant works on the tension between technique and provocation; the trattoria works on memory, ingredients, and conviviality. The villa and the trullo are not random elements, but two containers coherent with the two registers of the offer.

The role of Floriano Pellegrino and Isabella Potì strengthens the authority of the project. Their history, the reputation built over the years, the relocation to Martina Franca, and the attention received from sources like Gambero Rosso and Condé Nast Traveller give the reader concrete elements to trust.

There is another point to clarify: Bros’ is not for everyone. Avant-garde cuisine, by definition, is not designed for easy consensus. Those looking for a reassuring, tourist-friendly, and completely predictable restaurant might not be the ideal guest for the gastronomic restaurant. However, they may find in the trattoria a more direct door, while still maintaining contact with the Bros’ world. This frankness is an advantage, not a limitation: it helps the guest avoid making the wrong choice.

How to Book the Right Experience

Do not confuse the two experiences. It would be a mistake for both the client and the brand. The restaurant asks for different attention, different timing, and a greater willingness to be guided. The trattoria speaks a more immediate language, but no less refined. In both cases, the advice is to avoid improvisation and contact the team to check availability, updated details, and the best choice for your evening.

Those staying in the Valle d’Itria—in Alberobello, Locorotondo, Cisternino, or near Taranto—should consider Martina Franca not just as a logistical stop, but as a gastronomic destination. The difference between just any dinner and a successful one often lies in the precision of the choice. Choosing well means knowing beforehand if you want avant-garde, territory, conviviality, or celebration.

The celebrated and irreverent gastronomic project has indeed opened an exciting new chapter, establishing its new and definitive home within the magnificent spaces of Relais Villa San Martino.

From Lecce to the Itria Valley: The Evolution of Floriano Pellegrino and Isabella Potì

The roots of the Bros’ project are anchored in the energy of Lecce, the city where it all began and where the restaurant quickly earned historical authority, revolutionizing fine dining throughout Southern Italy.

However, such a disruptive evolution required a different stage. The move to Martina Franca was born from the desire for wider, more airy spaces, designed to foster total integration between world-class hospitality and the immersive nature of the Itria Valley.

At the helm of this ambitious journey are, as always, Floriano Pellegrino and Isabella Potì. Two unstoppable creative engines that continue to push beyond the horizon, constantly redefining the boundaries of contemporary hospitality.

What Makes the Bros’ Fine Dining Experience Unique

Choosing to sit at the Bros’ table means embracing a precise culinary philosophy: no compromises. The restaurant’s concept is a hymn to bold flavors, daring contrasts, and pure avant-garde—an experience designed to provoke and fascinate the palate.

The Bond with Puglia and Global Innovation

The strength of Bros’ lies in the perfect contrast between its local soul and international breath. Puglia’s extraordinary farm-to-table raw materials are carefully selected, only to be completely deconstructed and reinvented.

Through the skillful use of international avant-garde techniques, high-quality ingredients are transformed into ethereal textures and intense aromas, offering a sensory journey that celebrates its land of origin while looking firmly toward the future.

If your idea of fine dining is silver service and starched tablecloths, think again. In a tiny side street in the small city of Lecce in Southeastern Italy, there is a discreet sign with the word BROS’ written on it. Ring the doorbell, get your wrist stamped, pass through a curtain and you will find yourself in a pared-back and contemporary space beneath ancient, vaulted ceilings where Trap music is playing in the background. This is the home of Salento’s first Michelin starred restaurant and its chef patrons Floriano Pellegrino and Isabella Potì, a young couple with a fresh, daring and rebellious take on haute cuisine.

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BROS’ has never been just a restaurant. Since its opening in 2016, in the heart of Lecce, the project by Floriano Pellegrino and Isabella Potì – partners in life and in the kitchen – has established itself as a reality capable of breaking the mold of classic dining. In just two years, it earned the first Michelin star in Salento, but for the two chefs, this achievement was never a goal: it was rather the natural consequence of a relentless pursuit of excellence, without compromise. «When we opened BROS’», says Floriano, «we didn’t think of luxury in the traditional sense. We wanted a radical, instinctive experience, truly outside the box.» Yet, their cuisine ended up redefining the very idea of fine dining. For Isabella, luxury is not just about caviar and champagne: «If you push excellence, you inevitably reach luxury, but without turning it into a cage. Now we want to bring this idea to a context where time, space, and taste become elements of a more immersive experience.»

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Far from the large, cosmopolitan cities of the north of Italy, BROS’, a fine dining establishment in the southern city of Lecce, is quickly gathering fame and recognition.

Run by Chefs Floriano Pellegrino and Isabella Potì, it obtains inspiration from the region that surrounds it, melding tradition, forgotten products, and processes with the highly technical, creative, and contemporary skill set of its two internationally-trained chef patrons. Together, they have created a style of cuisine that excites the mind and palate, drawing guests into a world of aromatic intensity and masterful complexity of texture and flavour.

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HERE’S WHY CONTEMPORARY ART MAY BE THE BEST WAY TO UNDERSTANDING HIS THINKING

Call it the negative restaurant review heard ’round the world.
Yes, we’re talking about that one, in which writer Geraldine DeRuiter posted a scathing review on her website Everywhereist.com about Bros’, a restaurant in Lecce, in Southern Italy, that has the honour of being the only restaurant in the country with a Michelin star. DeRuiter described a recent pricey multi-course meal (as much as €200 per person) at what she called “the worst Michelin Starred Restaurant, Ever.”

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We’re back at Isabella Potì and Floriano Pellegrino’s to marvel once again at their research into Salento’s gastronomic roots and at the consistency/skill with which they tread a narrow path. With constantly great results

‘We will take you on a journey through the unpleasant flavours of Salento’.
There you have it: we didn’t write a line when, a little less than a year and a half ago, an American blogger discovered that Bros in Lecce is not the typical trattoria with a cooking grandmother that she may have coveted, and so she came down hard, from the height of her unknown expertise. We did not write a line because we had already expressed our opinion on Bros far and wide, over the years, for example here and here and here, so what was there to add? We’re not big fans of clickbait polemics. But when listening to the words we quoted at the beginning, pronounced by maître-sommelier Rubén Pérez Jiménez, what was already evident becomes even more logical and obvious: Bros is not a place for everyone. I’m not saying that it presupposes possessing a trained palate. Because, after all, who decides when a palate is ‘trained’? It certainly requires the diner to be willing to be different, to be surprised, and to overcome gastronomic prejudices, which often have the deepest roots. Isabella Potì and Floriano Pellegrino make food culture by drawing on tradition while giving it a trendy-eccentric-provocative image and thus causing a short-circuit. They appear glossy and globalised though their menu is written in dialect; they’re metropolitan but have a trattoria in Scorrano, they’re contemporary but look to the past, to the recovery of forgotten products and processes. An original glocal approach, a kind of Salento cosmopolitanism that is a gem to be preserved.

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Floriano Pellegrino and Isabella Potì from restaurant Bros’ are young, beautiful, and talented. Their confidence and smart marketing have divided the Italian food world in two. Love them or hate them, Pellegrino and Potì aren’t interested in staying “right” as in the mainstream. Or fucking right, as Floriano himself has probably put it. Meet the rebel chefs from southern Italy.

Spaghetti Scorranese and Pasta Burro Rancido e Bottarga by Bros’

Restaurant Bros’ opened in 2016 in the baroque city of Lecce, in Apulia, on the Italian heel. Two years later, their first star arrived in the Michelin Guide. From the beginning, Pellegrino’s brothers were involved as co-owners, hence the name, but today the brothers have preferred to go other ways. Apulia is a region more associated with Italian mothers, who cook traditional dishes in large steaming pots, and not ambitious fine dining. This is some-thing that Bros’ intends to change.

Pellegrino and Potì returned home after years of work abroad, accruing a great deal of experience in the process. Potì, among other jobs, worked at Hibiscus in London and Geranium in Copenhagen, while Pellegrino was at Noma as well as three-star Azurmendi with chef Eneko Atxa. But it is Martín Barasategui, at the three-star Spanish restaurant Lasarte, and one of Spain’s most influential chefs of all time, who is their mentor. In addition to Bros’, Pellegrino and Potì recently opened a traditional trattoria called Roots and a pastry bakery called Sista’. They have also taken over the old local football stadium and started a rugby team.

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