We ended up in Botrus after our intended restaurant was fully booked and the owner kindly recommended Botrus. Thank you Cibus!
We were a little nervous at first, the restaurant is somewhat a mix of modern and old, situated in a high ceiling catacomb that has been lightened with white paint and modern fixtures. Included a glass walls looking into the kitchen. Somewhat different to the majority of restaurants in ceglie.
The menu was simple, not overly complex with approx 4- 6 choices in each section. With some wonderful appetisers before we even looked at the menus. Everything freshly prepared in house with excellent selections of breads. For our Primi Piati , we opted for two different pasta dishes. Both served with ricotta but very very different. My wife had the local pasta but with a subtle mix of yellow tomatoes, orange and ricotta, a wonderfully fresh and light pasta dish. I had a simple but impressive dish with a pasta, sorry I have forgotten its name but best described as rolled pasta sheets stood to attention like a regiment of soldiers on a bed of ricotta, but grilled to have a the texture of filo pastry, delightful. See picture.
For the secondi we both opted for the slow leg of lamb cooked in wild onions. A perfect portion size for a rich dish. To accompany the meal we were recommended a fabulously soft and warming primotivo of course. See accompanying picture.
But this stage we were pretty much full to the max 'pieno alla cima!' But a final send off a selection of fig sweets to accompany our coffee.
Fantastico, Gracie Mile Complimenti Botrus.
Our only thought, maybe a few more tables in a somewhat stark room to create a little more buzz, but nonetheless a memorable evening.
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