Bacco

Doronzo’s cuisine is shaped by the Adriatic coast and by the deep culinary traditions of Puglia. There’s a steady hand and a clear voice in each dish—whether it’s the legendary spaghetti with sea urchin pulp, or soqquadri with white fish, cacciucco, and pecorino. Raw seafood and hot starters are a strong suit here, and the use of high-quality, fresh fish—from sea bass to turbot—is a constant. There’s lamb and kid too, prepared with the same restraint and confidence. Everything is guided by simplicity, seasonality, and a deep respect for ingredients that don’t need to be reinvented.

Though Bacco has earned recognition over the years—including two Michelin stars in its past—it remains above all a favourite among locals. Long-standing guests return regularly, drawn by the balance of familiarity and care. The team is committed, the service professional, and the wine list remarkable—boasting over 500 labels with a strong Apulian foundation. This is not a restaurant chasing trends; it’s a place that quietly sets its own pace.

Bacco is located in the coastal town of Barletta, a few streets from the sea and within walking distance of the historic centre. It’s a quiet part of town, a place where locals linger, and a natural setting for a restaurant that values calm over spectacle. The atmosphere inside reflects the same energy—understated, polished, and focused on the plate.

Bacco is as much about atmosphere and hospitality as it is about technique. Ruggiero Doronzo works closely with the dining room team led by Leonardo Sirena to create an experience that feels both relaxed and precise. Whether you’re there for a long lunch or a quiet dinner, you’ll be well looked after—by a team that values consistency, substance, and care.