Getting to know each other
Where it all began
Transforming a house in the historic center of San Vito dei Normanni into a typical restaurant: this has been the mission from day one of the brothers Luigi, Antonio, and Mariolina, who since 2008 have dedicated the spaces of their grandmother Mena’s house to spreading authentic, high-quality Apulian cuisine.
Luigi
Antonio
Mariolina
The culinary art of the chef
Chef Antonio Errico guides his culinary philosophy through a strict adherence to principles of simplicity, authenticity, and deep respect for the seasonal cycle. These fundamental directives translate into gastronomic creations of exquisite simplicity and undeniable delight. Thanks to his extensive knowledge of regional traditions, you will have the privilege of experiencing a unique sensory journey, savoring precious recipes carefully recovered from the historical memory of the Brindisi area and the whole region of Puglia. All in an intimate and refined setting, where the warm and welcoming atmosphere offers guests an evocative journey into the history of San Vito dei Normanni, recalling the ambiance of ancient and authentic Apulian homes of the past.
Please note that our kitchen is not equipped to prepare dishes specifically designed for customers with celiac disease.
Events and territory
Slow Food
La Locanda di Nonna Mena actively participates in Slow Food events organized periodically. Our establishment is among the 20 best taverns in Italy in a competition that involved over 1,700 restaurants.
The review from the Guida Osterie d’Italia 2016 by Slow Food tells how “…a small and charming inn in what was the house of Nonna Mena. Luigi and his sister Mariolina take care of the reception while their brother Toni runs the kitchen. The atmosphere is homely, with dishes described as simple and authentic. The menu varies but always includes classics such as fava bean puree or meatballs or bread. Among the first courses, stand out the legume soup, orecchiette with turnip tops, fusilli with fava bean pesto and almond crumbs, and cavatelli with mussels and samphire. Fresh roasted fish from the Torre Guaceto reserve is also available. Desserts include dry pastries, sweet tarallini, almonded dried figs, and Ceglie Messapica biscuits (Slow Food Presidio), accompanied by homemade liqueurs. In short, it is the portrait of a welcoming family-run inn offering traditional and authentic cuisine, highlighting Apulian local products.”
