Siamo a due passi dal teatro Petruzzelli, immersi nel quartiere Umbertino tra i bei palazzi di inizio ‘900 ed i giardini che si affacciano sul lungomare di Bari. La zona, signorile e tranquilla, da qualche anno mostra un volto giovanile e vivace per via dell’apertura di numerosi bar e locali serali che la rendono il cuore pulsante della vivace vita notturna cittadina. In questo contesto il ristorante Perbacco mantiene inalterata la propria identità intima, sobria e riservata. Si accede suonando al campanello sulla porta e ad accogliervi c’è il patron Beppe Schino; appassionato e competente intenditore di vino che cura personalmente una cantina che conta etichette ricercate del proprio territorio e non solo. La cucina continua ad attestarsi su positivi livelli qualitativi. Le crocchette di cozze fritte su vellutata di zucchine sono una sorprendente rivisitazione della classica Tiella. Il soffice tortino di carote viola di Polignano con salsa al parmigiano, lascia spazio al brillante equilibrio tra dolce e salato del troccolo con fichi freschi e bottarga di muggine. I secondi si muovono tra il mare e la terra: tra il filetto di ombrina in crosta di olive nere o lo stufato di coniglio in porchetta. Per concludere si può lasciar spazio ad una selezione di formaggi del Gargano o i dolci del giorno.
This restaurant is located a few steps away from the Teatro Petruzzelli in the Umbertino quarter among the beautiful palazzos of the early twentieth century. The gardens overlook the Bari seashore. The tranquil and stately area has been showing a younger and more vivacious side for a few years now. This is due to the opening of numerous bars and night clubs that have made this area the heart of the city’s night life. It is within this context that the Perbacco restaurant has maintained its own unaltered identity which is intimate, sober and reserved. You enter by ringing the bell on the door and the owner Beppe Schino will welcome you. He is a passionate and competent wine enthusiast who personally curates the cantina which houses sought-after labels from the local territory and beyond. The kitchen continues to produce at a high-quality standard. The fried mussel crocchettes on cream of zucchini are a surprising revisitation of the classic Tiella. The soft Polignano purple carrot cake with parmesan sauce is lovely, and leave space for the brilliant balance between salt and sweet found in the pasta with fresh figs and mullet roe. The second courses include choices both from the land and sea such as the fillet of croaker in a pastry crust with black olives or the stewed rabbit in porchetta. To conclude the meal there is a selection of cheeses from Gargano or desserts of the day.
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