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Teresa Buongiorno

Teresa Buongiorno

Teodosio eventually left the kitchen and became the restaurant’s sommelier instead, ordering in bottles instead of cheaper boxes of wine, but business still wasn’t picking up. The couple were all but ready to close Già Sotto L’Arco for good, until a famous food critic called Edward Raspelli happened to stop by for lunch. He gave the restaurant a glowing review, and soon enough people were travelling from all over Puglia to try Teresa’s cooking. This heralded a new dawn for the business, and it wasn’t too long until the Michelin inspectors awarded the restaurant its first star.

Nowadays the restaurant is full of diners praising Teresa’s inventive cuisine. ‘Eggs at the spa’ with pea cream and crispy pancetta is the perfect example of her quirky, modern way of cooking, while Confit cod with onion sauce and mullet roe and Crepe cake with bitter chocolate mousse show off her playful approach to presentation.