Restaurant: Cielo Restaurant

Location: Vico Pergola, 9, 72017 Ostuni BR, Italy. +39 0831 305925

Date: July 1, 2024

Cuisine: Southern Italian

Rating: Wonderful and interesting

Cielo was our first dinner in Puglia. It’s located in the lovely town of Ostuni, inside a nice hotel and has a Michelin recomendation.



The 5-star Relais La Sommità will make your stay an enchanted one with stylish menus featuring seasonal offerings in our elegant Cielo restaurant.

It is a perfect balance between new and ancient, in an unreal atmosphere, told as if it were a century-old fairy tale set in the rocks that characterize the building.
The Chef offers sensorial journeys between tradition and experimentation, through dishes that play with shapes and colors, using local excellences and preciousness from all over the world.

We give you the opportunity to order à la carte or choose the 4 or 7 course tasting menu. To complete our dishes, a we choosed Apulian, Italian and international wines.

When you book, please view our menu and inform us of any intolerances or allergies, just to guarantee an experience that meets your needs.

From the restaurant of the Relais La Sommità, on the highest point of Ostuni, you have a suggestive view of the alleys and the dazzling Lime of the city walls which frame pictures of clear skies.
The atmosphere of the restaurant is one of sober elegance, even the background music can become a pleasant moment of personal silence.

During the summer period the scent of the citrus fruits of the Spanish Garden make the aperitifs of Relais La Sommità unforgettable at sunset.
They have a beautiful garden, but it was so hot (95F perhaps) that we ate inside the cellar dining room.

As usual for this trip, I wasn’t “allowed” to get the tasting menu because the “entire table” had to use the same format.


As amuse of fresh tomato pizza. I think this one was a gluten free bread.

This may have been the “real” (non GF) pizza. The red blob on the right was tomato jam.

Spherized puffs.

Leaf tacos.

A kind of cucumber like fruit.

The local bread was very good with an ultra crispy crust.

CABBAGE. in cold sauce, soft egg, lentil miso and yuzu.

COD. marinated and fried, caroselle of fennel in vinegar and parsley.

RABBIT. in porchetta, apple and green peppers.

Spaghetti Pomodoro.

SPAGHETTONE. smoked, garlic, oil and chilli pepper, green beans, strong
ricotta fondue and anchovies. This had a strong smoky flavor that was fabulous.

BRANZINO. marinated and grilled, helichrysum, zucchini and sweet garlic.

BEEF DIAPHRAGM. with padre peppe liquor, spinach, savory and black truffle butter. This sounded scary but was very tender and tasted great.

An amuse, I think plum flavored.

ARAGUANI CHOCOLATE. spicy, osmosis watermelon and liquorice parfait.

PEACH. three wines, liquid celery and lemon soda.

FIG. iced and creamy, crusco pepper compote and herbal cheese.

Petite Four.

Petite Four.

Petite Four (fabulous, actually).

Petite Four.


This was a very nice meal, certainly better than our first two in Venice. Quite elegant.

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