EATING
at Bio28
EATING
at Bio28
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Eating at Bio28 is all about connection.
Connection between the people and the land, as the menus are based on the simplicity of the recipes and the richness of the garden produce, in this case literally KMO. In the summer months, we open our Serra dei Limoni to the public while during the winter period, the restaurant moves to Sala dei Tigli.
The restaurant at the Linden Room will reopen on Friday, November 22, with the new hours:
RESTAURANT
(Sala dei Tigli)
Friday
from 7:00 p.m. to 9:30 p.m.
Saturday
from 12:30 a.m. to 2:00 p.m.
Saturday
from 7:00 p.m. to 9:30 p.m.
The courses will be served at the table, shared among the diners.
GIROPIZZA
(Sala dei Tigli)
Sunday
from 7:00 p.m. to 10:00 p.m.
The cafe has been operating at the Sala dei Tigli from Nov. 11 with the following hours.
BAR
(Sala dei Tigli)
Monday - Friday
from 4:00 p.m. to 8:00 p.m.
Saturday
from 9:00 a.m. to 1:00 p.m.
Our menus follow the availability of our garden, with a strong vegeterian inspiration.
"I like to ensure classic, unprocessed and unmodified food, bringing out the primary ingredient, that is, as nature offers it to us.
I bring to the table the traditions of my family: my grandmother used to cook vegetables from
her garden to satisfy guests with the best traditional Apulian dishes."
- Igor De Masi, chef
The restaurant is also open during Bio28's events and experiences
Our desserts are innovative, prepared with love
Our desserts are based on an in-depth research of the chemical and nutritional properties of individual ingredients.
Vegetables are not only the main ingredients in everyday dishes, but are also presentin the desserts prepared byour pastry chef, Sara Daidone. In addition to using traditional pastry techniques, our production can be described as an artistic workshop: our desserts are made with cooking leftovers, faithful to a waste-free approach, and without added sugar.
IGOR DE MASI
Chef
IGOR DE MASI
Chef
Igor, a fan of homemade pasta, is passionate of Italian cuisine, is happy when he makes meals for his guests. Every day he prepares a variety of dishes mixing, traditional and modern flavors, with a special focus on vegetables. Her signature dish is "Ciceri e tria," also called Massa di San Giuseppe, a Salento dish made with home made pasta, chickpeas and cinnamon, traditionally served for Father's Day.
SARA DAIDONE
Pastry Chef
SARA DAIDONE
Pastry Chef
Sara is an artist in the kitchen. Here at Bio28 she makes bread, focaccia, but also desserts, snacks and breakfasts and she prepares delicious compotes with our fruits. When preparing desserts, it is crucial for her to present a balanced, healthy result that is unforgettable to the palate because of the combination of flavors. She really loves blueberries and experimenting with vegan desserts with lime, lemon, and fig leaf jellies!