Noah Samba

Japan, South America, and Puglia are three distinct geographical entities, but at this Bari restaurant and cocktail bar run by brothers Vincenzo and Gianpiero De Giglio, they seem to have been born to exist together. Bar manager Tommaso Scamarcio, along with bartenders Gianluca Tassielli and Federico Casucci, offers a menu based on extensive research behind the bar. The spotlight is on South American spirits, including the lesser-known raicilla and sotol, along with niche ingredients from all three worlds: for example, Morado corn comes from South America, wasabi from Japan, and Altamura bread from Puglia. The creations also feature ample space for fermented beverages from around the world, such as Eastern European kvass. The food and cocktail pairing is highly recommended.