Pashà

This restaurant housed in the immense and historic Palazzo del Seminario Vescovile (Bishop’s Seminary) boasts a plain yet elegant interior decor, outstanding service and reinterpreted regional cuisine, all of which contribute to a very pleasant dining experience. The cuisine focuses on the region, with the occasional influence from Sicily, the chef’s homeland. Highlights on the menu include caviar and caprese (Altamura buffalo mozzarella with beluga caviar and a cherry tomato salad), and lamb with shallots in which the full flavours and tender textures of the meat shine through. As there’s only one tasting menu, remember to mention any food intolerances or preferences when you book. And when it comes to choosing your wine, make sure you ask talented sommelier Juan Pablo for recommendations – he will delight in taking you on a world tour which includes some really interesting labels!

A Dual Identity: Michelin-Starred Dining and Boutique Lodging

• Pashà operates as both a Michelin-starred restaurant and a boutique guesthouse (dimora) within a historic masseria, as indicated by the site label 'Ristorante & Dimora' at Masseria Mancini.

A Rural Masseria Setting in Puglia

• The venue is located in Masseria Mancini in Contrada Torre Catena 872, Polignano a Mare, offering a countryside, farmstead ambience typical of Puglia rather than an urban dining room.

Distinctive Two-Seat Daily Service

• The restaurant runs lunch and dinner services on most days (12:45–13:45 and 19:45–21:45) with a Tuesday closure, reflecting a unique schedule for fine dining that includes a mid-day seating.

Signature Ingredients

• Native Apulian tomatoes (three varieties) and Barattiere watermelon: Central to Pashà's tomato-centric philosophy, showcased in the 'Ode to the tomato' sequence with Apulian gazpacho made from three native tomatoes and Barattiere watermelon, underscoring the terroir-driven, earth-and-sea balance of their cuisine.
• Fava beans and chicory: Key components of the Ruote pasta with fava beans and chicory, illustrating how traditional Apulian harvest ingredients are reinterpreted in modern dishes; sourced from local suppliers.
• Burnt wheat (grano arso) and burnt-wheat orecchiette: A signature grain and pasta style (handmade orecchiette by Maria Cicorella) that embodies Pashà's union of earthiness and refinement; the burnt wheat lends a distinctive smoky note.
• Long-fermentation bread and focaccia: Bread, leavened products, and focaccia baked daily in wood-fired ovens, representing the breakfast and daily staple that anchors their cuisine and reflects the local craft of bread-making.
• Lamb/sheep cooked in a pignata: A memory-dish and signature expression of the Apulian countryside—tender sheep chop cooked slowly in a clay pot with vegetables, highlighting rustic traditions and regional ingredients.
• Amberjack and other coastal seafood: Reflects the coastal influence and the earth-to-sea philosophy, with dishes like amberjack prepared with sauces and accompaniments that showcase the quality of local seafood.