Going to Puglia

At Braci, the food is deeply personal, inspired by the chef’s Italian heritage growing up in Puglia, his Mediterranean roots and his travels through Asia, with an emphasis on ingredient sourcing — think extra virgin olive oil from his family's orchard back in Puglia, wild vegetables foraged by his father and brother in Italy and produce from Japan where he makes four trips a year.
“Here, we take pride in only serving up the best ingredients and are always experimenting with new and delicious ways to showcase and elevate the flavours,” says the chef. “The team and I have been working on some new menu ideas that will intrigue and delight.”
Braci received its first MICHELIN star in 2017 and retained it in 2018. Not one to rest on his laurels, De Vitto has been pursuing a gamut of chef-based projects, collaborating with world-renowned chefs such as Luigi Taglienti of one-MICHELIN-starred restaurant Lume in Milan at Aura and, most recently, Ana Ros of famed Slovenian restaurant Hisa Franko at Braci.