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Angelo Sabatelli Ristorante

Angelo Sabatelli Ristorante

The Chef

Angelo Sabatelli

It took Angelo Sabatelli a good few years working around the world to realise his true calling was to cook the traditional cuisine of Puglia, but when he returned home to open his first restaurant, the wait was worth it. His technical excellence and expertise transforms the region’s dishes into Michelin-starred masterpieces. From the age of six, Angelo Sabatelli was in the kitchen teaching himself how to cook. A tough upbringing meant he had to make the best of what basic ingredients he had, and he was always curious as to how he could make food taste as delicious as possible. His first memories were of simple, traditional dishes native to his home region of Puglia: ‘Stuffed aubergine was my favourite dish as a child,' he says, 'and on Sundays we had a ragu with fresh Puglian tomatoes.'