Gravin
Born-Ribera

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Gravin in Apulian dialect, or Gravina in Italian, a town in regional Apulia, on the tip of the Italian Peninsula shoe, an old outpost of the Roman Empire, detains an ancestral culture, which in Gastronomy is translated by varied recipes in forms and contents, peculiar of the traditional southern Italian cuisine.

The decor in pastel hues is warm without fashionable pretensions with pictures of the streets, churches and palaces of the town.

The music that livens up the meals, though predominantly Italian also plays various pop, in a pleasant and relaxed atmosphere, where hospitality and attention to the client, come foremost.

There are two distinct rooms, each one appropriate for a style of clientele: downstairs the puffs, in a more restrained setting, for more reduced groups and the entrance room, for couples and groups seeking a more casual affair.

Amongst the gastronomical offer, typically home made; we recommend as an entrée, any of the original salads; as for the main, the Capponata, a dish of varied vegetables; the fish course, Vernaccia sea bass (with white wine); or if you prefer meat, La Tagliate, veal beef, with Parmesan, rocket and Balsamic vinegar. Available also are the Gnocchi, cold cuts, Carpaccios and innovative salads all elaborated with fresh produce of home made standards.

Of the desserts we point out the Tiramisú, the Panna Cotta and others, changed almost daily. One should call on the expertise of Gianni, the owner and a true people´s person, who is particularly prepared to recommend the wines that are added regularly to the list.

Barceloca users are entitled to have a complementary shot of Limoncello or a Grappa as an after meal drink.

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