Chef Daniele Caldarulo
For 60 years, the Santa Lucia restaurant has been offering the
its customers the best of Apulian cuisine with
sea and land dishes. The restaurant, overlooking
on the sea view terrace, is run by the family
Caldarulo, who with warmth, hospitality and
expertise offer the dishes of traditional Apulian cuisine
:Chef Daniele at the stove
Caldarulo, will know how to delight you with its specialties
of meat and fish.
You can find us here
Chef Daniele Caldarulo
For 60 years, the Santa Lucia restaurant has been offering its customers the best of Apulian cuisine with Sea and land dishes. The restaurant, overlooking the terrace overlooking the sea, is run by the Caldarulo family, who with warmth, hospitality and expertise offer the dishes of traditional Apulian cuisine:At the stove, chef Daniele Caldarulo, will delight you with his specialties
of meat and fish.
You can find us here
Chef
Daniele Caldarulo
Daniele Caldarulo has been a restaurant chef for three generations. A 40-year-old graduate of Perotti Hotel School, he also has a background in sports: a former rower, he was a three-time Italian champion. In 97, I decided to leave competitive racing to devote myself to cooking. Since then I have been investing in continuous training and professional development. I participated in several television programs, including La prova del cuoco with Antonella Clerici in 2012/13. In 2013 I decided to open the Black and White restaurant in Bari in the historic center exactly in Piazza Mercantile. A real gem in which I can express my authentic cuisine.
Mediterranean Flavors.
Al Santa Lucia’s cuisine stems from the passion for the culinary arts of the family that runs the restaurant, which will allow you to enjoy authentic land and seafood specialties on the menu, expertly revisited in a modern key. You can pair the dishes with the excellent selected wines available in our wine cellar, with local, national and international labels.
An excellent choice for lunches or dinners, this restaurant is ideal for ceremonial lunches such as baptism, confirmation, or receptions such as business dinners.
Restaurant philosophy.
Our cuisine is based on the use of the raw material of the land between sea and land. I love innovation and evolution and am always continuing to educate myself, Looking for the “new,” the authentic and the original. Our philosophy believes in the territoriality revisited but not exaggerated, seafood is favored: the dishes that most characterize our restaurant are raw dishes in addition to creative first courses and desserts.
Chef Daniele Caldarulo
Daniele Caldarulo has been a restaurant chef for three generations. A 40-year-old graduate of Perotti Hotel School, he also has a background in sports: a former rower, he was a three-time Italian champion. In 97, I decided to leave competitive racing to devote myself to cooking. Since then I have been investing in continuous training and professional development. I participated in several television programs, including La prova del cuoco with Antonella Clerici in 2012/13. In 2013 I decided to open the Black and White restaurant in Bari in the historic center exactly in Piazza Mercantile. A real gem in which I can express my authentic cuisine.
Mediterranean Flavors.
Al Santa Lucia’s cuisine stems from the passion for the culinary arts of the family that runs the restaurant, which will allow you to enjoy authentic land and seafood specialties on the menu, expertly revisited in a modern key.
You can pair the dishes with the excellent selected wines available in our wine cellar, with local, national and international labels.
An excellent choice for lunches or dinners, this restaurant is ideal for ceremonial lunches such as baptism, confirmation, or receptions such as business dinners.
Restaurant philosophy.
Our cuisine is based on the use of the raw material of the land between sea and land. I love innovation and evolution and am always continuing to educate myself, Looking for the “new,” the authentic and the original. Our philosophy believes in the territoriality revisited but not exaggerated, seafood is favored: the dishes that most characterize our restaurant are raw dishes in addition to creative first courses and desserts.
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