Gallo - TRANI

Gallo is where you are welcomed with positivity, big smiles and warm energy upon entering. We were fortunate to secure a table of four without a booking; we recommend booking as Gallo is popular amongst the locals (even on a Monday lunch). Firstly the wine list is epic, with four pages of champagne and a large selection of half bottles for all wines, along with an excellent selection of Italian wines from all regions, great value too. Secondly, the service is impeccable. They all work seamlessly together and are very knowledgeable on the wines and the local cuisine. The team are incredibly kind and helpful. Primarily a seafood restaurant, with all your local catches of the day on display for selection. All dishes we experienced, from the appetiser, first course, main and desserts, were divine. You can’t go wrong! Inside the restaurant, you enjoy being transported to another era with the stone interior, or be seated at the front and enjoy the beautiful views of the Adriatic and local fisherman lifestyle. The best dining experience we had during our stay in Puglia, and we wish we had more time to dine at Gallo again; you will be super impressed. A special thank you to the team

We enjoyed another fantastic meal in Gallo with our family, we had delicious Sea Bass cooked in salt. you should also try their wine bar next door which has delicious aperitivi.

Really nice restaurant in the marina, really friendly helpful staff, great if you like a lot of raw fish and the quality was fabulous. Quite pricey but nice for a treat.

Great stop on our globus tour! we had the rissoto with soul at our hour stop here. it was delicious! first rissoto we didn't have it too thick. the taste was exceptional and worth a visit. this restaurant is considered to be fine eating so plan to spend around € 50 for two people. the staff was friendly and open to Americans!

The sea of the port is a dozen meters from the tables and the walk, instead of annoying puts joy. the place, in short, is very pleasant and also well attended. after a series of appetizers, all very fond, the chef gave vent to his own competence and creativity making a risotto with pink shrimp tartare, curly pulp and powder of black olives and fresh cutters with cardoncelli mushrooms, stewed shrimps and bottarga muggine. all really good and in high quality name. a single note: on the cutters it was necessary to be a little more generous with the bottarga.