Paragon 700 Boutique Hotel and Spa Review, Puglia

You can eat in the gardens, orangery or in the bistro-style dining room, complete with show kitchen and the old olive press (now an Arthurian round table). Head chef Giovanni Cerroni and his team serve and introduce the food, the quality of which is exceptionally high, though the choice is limited with a four to six-course dégustation menu.

Cerroni adds a touch of exotica to Apulian traditions in dishes like marinated red prawn and smoked black tea, mushroom cappelletti pasta with a ‘memory’ of miso soup, saffron risotto with foie gras and blackened lemon. For a convivial evening, refined tapas and finger-foods are served in the gardens; aperitifs and night caps in the fireplaced lounge-bar.

The à la carte breakfast includes fruit smoothies, home-baked breads, brioches, yogurt with cereals, seeds, dried and fresh fruits, Apulian cheeses, cold cuts and hot dishes cooked to order.  The chef can cater for special dietary requirements.

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