Bros'
Fine dining restaurant · Taranto ·
Experimental tasting menu with theatrical presentations and unique flavors
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Experimental tasting menu with theatrical presentations and unique flavors
"Bros' is a synonym for a young, free spirit which is full of creativity and imagination: Floriano Pellegrino and Isabella Potì make the most of their extraordinary energy on two tasting menus that range from 20 to 25 small courses (note that the restaurant no longer offers an à la carte) which can be “tracked” in advance through a QR code. Their cuisine features innovative and surprising tasting dishes – many of which are finished with a theatrical flourish at your table – all the way through to the excellent desserts. To a background of modern music, guests are guided on a no-holds-barred journey through the personal gastronomic world of two exciting chefs. An interesting wine list which includes a selection of organic and biodynamic labels, and excellent service complete the picture." - Michelin Inspector
"An Italian restaurant in Lecce noted in this context for previously serving an alternate version of the ‘Uni Kiss’ presentation — uni delivered from a ceramic plate molded like a mouth — cited as a precursor to a similarly theatrical dish elsewhere." - ByAdam Reiner
"A Michelin-starred restaurant in Lecce drew viral attention after a critic lambasted a theatrical dish—a plaster mold of the chef’s mouth filled with edible foam—and an image of that dish circulated widely online; the owners subsequently announced plans to sell that now-iconic image as an NFT. The chef called the NFT opportunity a way to monetize the publicity, but commentators questioned the point of authenticating a widely shared image and suggested the move may be more of a PR play than a substantive artistic or commercial necessity." - Adam Reiner
"A one-Michelin-starred restaurant in Lecce, Italy, run by chefs Floriano Pellegrino and Isabella Potì became the focus of a viral review that described a four-plus-hour, 27-course tasting in which the reviewer said “there was nothing even close to an actual meal.” Reported items included edible paper, glasses of vinegar, rancid ricotta and a plaster mold of the chef’s mouth filled with a citrus “limoniamo” foam that guests were told to lick out. Pellegrino answered with a lengthy, three-page declaration defending avant‑garde cuisine as art, arguing that mastery of technique lets chefs break rules and framing his experimentation as revolutionary—a defense that echoes ideas associated with Ferran Adrià and Picasso. Critics countered that, unlike visual art, food must remain eatable and questioned whether provocative presentation justifies the dining discomfort; the exchange ended on a notably passive‑aggressive note when the chef thanked—and mocked—the reviewer while claiming they were “out of stock of ‘Limoniamo.’”" - Madeleine Davies
"A one-Michelin-starred Lecce restaurant serving an experimental, marathon tasting menu reportedly spanning 27 courses over nearly five hours, with many dishes described as tiny, often cold, and more like appetizers. Reviewers reported confusing ingredient choices and explanations (phrases like “rancid ricotta” and “we’ve infused these droplets with meat molecules” were mentioned but not clarified), inconsistent allergy handling—one guest received nothing for three courses while another had an allergic reaction after being served something they couldn't eat—and extremely small main courses (the largest course was said to be six noodles). The meal includes a controversial theatrical course in which citrus foam is presented inside a plaster cast of the chef’s mouth and diners are instructed to lick it out of the mold; that same plaster-cast mouth is sold in the restaurant’s gift shop." - Jaya Saxena
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