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    logo Il Tempo Nuovo restaurant at Castello di UgentoCastello di Ugento’s restaurant, Il Tempo Nuovo, is where your culinary experience will begin in Ugento. Here we celebrate local, seasonal cuisine, as House Chef Odette Fada re-imagines Puglia’s traditional dishes for the 21st century, dissecting recipes passed down through families over the centuries and conjuring gastronomic creations from the simplest ingredients.

    Her philosophy is to focus on flavour, shining the spotlight on each season’s natural produce and capturing its essence with her trademark elegance and lightness of touch.

    You will experience the distinctive cuisine of Il Tempo Nuovo, in the antique paved courtyard, or in the vaulted room known as La Torre Scoperta whose glass floor reveals a Norman Tower that was unearthed in 2015 during the renovation.

    Or, ask to sit at the Chef’s Table in the former 17th century storage and bakery kitchens, now tuned into a sophisticated state-of-the art open kitchen where you will be able to follow our team of chefs as the dishes are being prepared.


    Wine will be a great part of the experience, highlighting the excellent wines from Puglia as well as a chosen variety of other Italian regions and some of the best historical wines from France.

    Pulgia’s hot, dry climate is  perfect for varieties such as Primitivo, Negroamaro, Aleatico, Susumaniello and Malvasia Nera to flourish. The cultivation of vines in the region is thought to date back to the Greek colonization of Southern Italy in the 8th century BC.

    Seafood straight from the fishing boats or the fish market in Gallipoli will be one of the highlights on the menu – Puglia boasts not one, but two coastlines, bordered by the Adriatic and Ionian seas – along with locally bred, herb-infused lamb. While for dessert there will be patisserie, laced with local almonds and perhaps carob with homemade gelato. The creations are continuous and inspired by tradition as well as surprisingly contemporary.


    The cuisine from Puglia, with the unique use of vegetables and fish, is a milestone in the overall Mediterranean cuisine.

    ODETTE FADA - HOUSE CHEF

    Then vs. Now

    The Kitchen of the restaurant Il Tempo Nuovo, once the bakery for the soldiers, now fully equipped with state of the art Electrolux Professional equipment ready to be used by our team of Chefs.

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