Welcome to Regia Restauant

The only restaurant at the foot of the Cathedral of Trani

Menu 2020

The traditional and local dishes reconsidered in a modern way

Appetizers

35,10,0,50,1
25,600,60,0,3000,5000,25,800
90,150,1,50,12,30,50,1,70,12,1,50,1,1,1,5000
0,2,0,1,0,40,15,5,2,1,0,20,0,1
Steamed cod, carrot, Nolche olives and caramelized onion
Steamed cod, carrot, Nolche olives and caramelized onion
Leek and capers scallops (shelled and scalded scallops with leek cream and caper powder)
Leek and capers scallops (shelled and scalded scallops with leek cream and caper powder)
Tuna, amberjack, salmon and sea bass carpaccio
Tuna, amberjack, salmon and sea bass carpaccio
Beef walker marinated by us, crispy celery and ricotta
Beef walker marinated by us, crispy celery and ricotta
Rainbow shrimp (battuta of shrimp from the Adriatic with mosaic of vegetables)
Rainbow shrimp (battuta of shrimp from the Adriatic with mosaic of vegetables)
Shrimp honey and shallot
Shrimp honey and shallot
Eggplant, burrata and yellow datterino
Eggplant, burrata and yellow datterino
Cauliflower octopus and vincotto (cooked octopus veraces, crumble cauliflower cream bread and fig vincotto reduction)
Cauliflower octopus and vincotto (cooked octopus veraces, crumble cauliflower cream bread and fig vincotto reduction)
Amberjack and cardoncelli (amberjack marinated in gin veils of Murgian cardoncelli juniper berries)
Amberjack and cardoncelli (amberjack marinated in gin veils of Murgian cardoncelli juniper berries)
Honey and shallot prawns (three steamed prawns lacquered with honey and brandy shallots)
Honey and shallot prawns (three steamed prawns lacquered with honey and brandy shallots)
Gallinella tartare.jpg
Gallinella tartare.jpg
Seared tuna, beef demiglace and raspberry
Seared tuna, beef demiglace and raspberry

First Course

35,10,0,50,1
25,600,60,0,3000,5000,25,800
90,150,1,50,12,30,50,1,70,12,1,50,1,1,1,5000
0,2,1,1,2,40,15,5,2,1,0,20,0,1
Orecchiette monkfish and artichokes (orecchiette with burnt wheat of fresh pastra with artichokes in two consistencies and monkfish meat)
Orecchiette monkfish and artichokes (orecchiette with burnt wheat of fresh pastra with artichokes in two consistencies and monkfish meat)
“Mezze maniche” durum wheat pasta with scampi, courgettes and pistachio
“Mezze maniche” durum wheat pasta with scampi, courgettes and pistachio
Fusillone, cheese, pepper and red mullet
Fusillone, cheese, pepper and red mullet
Curly rice and almonds (watercolor selection curly pulp and toasted toritto almonds)
Curly rice and almonds (watercolor selection curly pulp and toasted toritto almonds)
Watercolor selection rice, pumpkin, smoked bacon and pecorino.jpg
Watercolor selection rice, pumpkin, smoked bacon and pecorino.jpg
Tortelli canocchie e rape (cuttlefish ink pasta tortelli stuffed with sea bass with turnip tops cream and tuna tartare)
Tortelli canocchie e rape (cuttlefish ink pasta tortelli stuffed with sea bass with turnip tops cream and tuna tartare)

Second Course

35,10,0,50,1
25,600,60,0,3000,5000,25,800
90,150,1,50,12,30,50,1,70,12,1,50,1,1,1,5000
0,2,1,1,2,40,15,5,2,1,0,20,0,1
Crispy sea bass in roll and Colce pepper
Crispy sea bass in roll and Colce pepper
Millefeuille of rhombus
Millefeuille of rhombus
Tagliata di ombrina, chips e bietola
Tagliata di ombrina, chips e bietola

Dessert

35,10,0,50,1
4,600,60,0,3000,5000,25,800
90,150,1,50,12,30,50,1,70,12,1,50,1,1,1,5000
0,2,1,1,2,40,15,5,2,1,0,20,0,1
Fresh fuit and homemade hazelnut semifreddo
Fresh fuit and homemade hazelnut semifreddo

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