Angelo Sabatelli
Putignano, Italy
⭐1 Star
The Experience
From Michelin Guide
A talented and brilliant chef is at the helm in this restaurant in the town’s historic centre, where elegant, contemporary-style dining rooms provide the backdrop for technical cuisine that showcases local produce with the occasional added Asian flavour. A visit to the large, well-stocked wine cellar is highly recommended (there’s an excellent selection of sparkling wines and champagnes), where a couple of beautiful tables are used for tasting and private dinners.
Unique Things
From Visitor Experiences
Fusion of Local Puglian Flavors with Asian Influences: Angelo Sabatelli's cuisine uniquely blends traditional Puglian ingredients with occasional Asian flavors, reflecting his international experience and creating innovative, balanced dishes that stand out in the region.
Dual Tasting Menus Offering Contrasting Experiences: The restaurant offers two distinct tasting menus—“the classics,” focusing on traditional Italian ingredients, and “extra-territorial emotions,” which is more experimental and international, showcasing the chef's diverse culinary background.
Exclusive Wine Cellar with Private Tasting Tables: Angelo Sabatelli features a large, well-stocked wine cellar, notable for its excellent selection of sparkling wines and champagnes, where guests can enjoy private dinners or tastings at beautifully appointed tables, enhancing the overall dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Angelo Sabatelli, the Michelin-starred restaurant in Putignano, reflect a refined reinterpretation of Puglian local produce combined with innovative techniques:
Chickpea flour: A staple of Putignano, used creatively such as in crispy chickpea flour meringue, showcasing local tradition with a modern twist.
Baby cuttlefish: Featured in a signature raw dish where it is blended, cooked sous-vide, and paired with almond cream and candied lemon, highlighting delicate seafood flavors with refined textures.
Aubergine (Melanzana): Deep-fried, basted with soy and Puglian olive oil, then baked and pressed to resemble a steak, served with basil oil, confit tomatoes, and burrata cheese, illustrating the chef’s love for transforming humble vegetables into elegant dishes.
Cod: Used in a dish with spiced honey caramel or as a light cod brandade with crusco pepper and olive drops, emphasizing local seafood with inventive flavor combinations.
Lampascione (wild onion): Fried and incorporated into dishes, reflecting the use of traditional Puglian ingredients in contemporary preparations.
These ingredients are significant as they represent the chef’s philosophy of marrying luxurious and humble elements, local tradition, and international techniques to create visually striking and flavor-rich plates that honor Puglia’s culinary heritage while pushing boundaries.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 4 Courses: €100 per person (one must be sweet)
- 8 Courses: €150 per person
Signature Dishes
- Cime di rapa, stracciatella cheese, anchovies, caviar: €32
- Lobster pakora, egg yolk, butter and curry, black pepper: €40
- Egg, roots and truffle: €36
- Porcini mushroom tortelli, wagyu meatballs, parmesan zabaglione, sage, black truffle: €34
- Pumpkin risotto, marsala glazed sausage, blue cheese: €32
- Orecchiette pasta with 30 hours cooked meat ragout, canestrato cheese fondue: €32
- Sea bass with soft pine nuts, white wine and bay leaves: €38
- Roast duck breast, mandarin, carrot, hibiscus: €38
Desserts
- Moscato di trani flavored, almond pralinée, fig must: €20
- Sweet potato crème brulee, grapefruit, traditional balsamic vinegar: €20
- The chocolate colors: €190 per person