About
DolceVita Restaurant, from the third floor of the charming hotel Palazzo del Corso, overlooks the sea of Gallipoli. Open to all visitors looking for a unique place to enjoy excellent local cuisine, DolceVita has indoor and outdoor spaces: the glass window structure makes always the blue of sky and sea the main protagonist and guests can breathe air of vacation in any season. The terrace, in addition to tables, has also relaxing areas with chaises longues, armchairs and a pool that is illuminated at night, increasing the magic of the place. The stairs that go to the third floor open- air rooftop hide a surprise: a private lounge, perfect for happy hour during the summer season. DolceVita is perfect not only for dinner, but also during aperitif hour, when the sunset on the Ionian sea coloured with extraordinary nuances the view: the soire can start from here , with cocktails, finger food and view on the Citt Bella . At the DolceVita Restaurant every detail is designed to give an unforgettable experience. THE CUISINE The cuisine of DolceVita Restaurant is Mediterranean and especially from the sea. Gallipoli is a fisherman town where the fresh fish is the main character. Oil, organic products and 0 km vegetables are the principal ingredients of delicious vegetarian dishes. THE CHEF The resident Chef Mimmo Gioia, in collaboration with his dynamic cooking team, satisfies all the five senses with typical recipes of Salentine traditions. Every kind of product is accurately selected and well skilfully combined in order to highlight its best qualities. Not only Spaghettoni pasta with Gallipolis pink shrimp, Fish soup, Stewed octopus are proposed for our guests but also you can find many other specialities on the men or la cart. Moreover Chef Mimmo offers our usual guests a special service: he is available at 5 PM to select the best fish from his trusted supplies. Just choose whatever you wish! Our winebar offers a wide range of wine labels, especially from Saleno and the Matre Maurizio Valdieri will combine it with the Chefs proposal.
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