Restaurant: Duo

Location: via Giuseppe Garibaldi 11, Lecce, 73100, Italy

Date: August 6, 2024

Cuisine: Modern Apulian Italian

Rating: Great and creative

For dinner, another Michelin restaurant.

Duo Restaurant offers elegant and versatile spaces, in order to adapt to the needs of your small events. Whether you’re planning an intimate dinner for a few guests or a special event for a larger group, we can provide bespoke solutions to create the perfect atmosphere.

Fabiano Viva: I am 46 years old, I have two sons and a wife who I love and I own two restaurants. My life is passion, efforts and big changes, so it has been inevitable to work behind the stove. In fact, there is no cooking without passion, without fire and without changes. In the past, I worked as a radio host and a sport journalist, and then I worked for Mixer Media Management group. For this reason, I like being with my clients and tell them the beauty of our local products and how fantastic was to work them to create my dishes. My idea of cooking is simple: my leading guide is my land, my sea and my memory… nothing else. I have been lucky to work next to great experts who taught me first how to live. I must thank, above all, Enrico Crippa and Antonio Zaccardi of the Piazza Duomo Restaurant, 3 Michelin stars at Alba, for making me understand the importance of ingredients, the respect for the territory, and the art of cooking. Then, I must thank Enrico Bartolini, chef in the same name restaurant at Mudec in Milan, 2 Michelin stars, where I learnt the elegance and the aesthetic of the dish. But I owe a thank to all farmers, enologists, winemakers, fishermen, bakers, pastry chefs, pasta producers, dairymen, agronomists I met during the years and that I keep on meeting day by day more as a pleasure than as a duty. Finally, I thank my father and my mother, just because they exist.



Welcome cocktail of “apple juice” (really delicious)

Amuse of toasted legumes.

Artichoke.

Another amuse.

Another amuse.

An amuse of crispy rice cracker.

A mini pizza-like amuse.

A puffy “bread” amuse.

A cannoli amuse.

Meat and fish “olive” amuse.


Grisini.

Bread.

A salad to start. Salad composed of a number of ingredients that can vary from 40 to 50.

Amberjack marinated with Sichuan pepper and crystal grass.

Orecchiette pomodoro.

Pasta with cheese, pepper, mussels and sea urchins… Mezzemaniche rigate, Apulian pecorino, pepper and sea urchins. Mussels and pecorino have always been a perfect combination.

Orecchiette with tomato confit. Homemade semolina orecchiette from Paola and cooked in tomato water, seasoned with confit piccadilly cherry tomato sauce.

GF version.

Roasted fish fillet, white butter sauce and Beluga cod and lentils. Fillet of croaker (or similar fish) grilled and accompanied by a very tasty sauce made with fresh cod and butter.

Smoked lobster, albufera sauce and green leaves.

Almond ice cream with cupeta brittle and caramel. 100% Salento. A tribute to the cupeta, a brittle of almonds, honey and caramel that immediately refers to moments of celebration, to those moments of joy shared by the entire community on the most important day of the year: “The feast of the patron saint”!

My sea I don’t know you. The chef’s true iconic dish. All the Mediterranean in a single dessert. “Lemon mousse with caper meringue, anchovies and lemon peel”

Also a very nice meal. The Michelin stars and recommended have been consistently good. The chef came by for a while and was super friendly.

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