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We are doing everything possible to protect our guests following the recommendations of the “Ministry of Health”, for this we clean and disinfect all frequently touched surfaces (light switches, door knobs, cabinet handles, remote controls, etc.) and common areas, before each check-in and during the stay, using products based on hypochlorite and ethanol.

A Locanda tù MarcheseB&B in the center of Matino, in the South of Salento, is housed in a refurbished historic residential building which was told to be the second abode of the local nobleman, the Marquis “Del Tufo”.

Being restored, but not altered, the spaces of the historic residential building housing “A Locanda tù Marchese” have been brought to new life and assigned with different destinations of use.

A Locanda tù Marchese” is a six-room B&B,  close to Gallipoli.

Great places in Matino

Patio Rooms


[67€ double room; 84€ triple room]

“A Locanda tù Marchese” is pet-friendly bed and breakfast:

pets are permitted in all the spaces of the B&B and small pets are allowed in guest rooms

The services provided for each  room are:

Air conditioning
Bathroom en suite
Daily bedroom cleaning

And furthermore:

fresh and clean towels, bars of soaps, free maps, free bike rental

Guests can ask for:

Breakfast in bedroom
Laundry service
Shuttle service
Guided tours and bike and hiking tours


Breakfast is the most important meeting time for all “A Locanda tù Marchese” guests. Breakfast is served in the pre-existing stable and the inner courtyard from 8a.m. to 11a.m..

Pasticciotto stands out among the wide range of Salentinian pastries, made by Luisa for the breakfast buffet. Pasticciotto, which we do recommend to eat hot, is a shortcrusut pastry sweet, traditionally filled with custard and black cherry, which has been revised throughout the years.

Fruttone is  another  typical Salentinian sweet made out of shorcrust pastry, filled with marmalade and almond paste, and topped with chocolate frosting. At breakfast guests can also taste Mustazzoli, almond biscuits dipped in chocolate frosting and the traditional Pastarelle, the biscuits, meant to be dipped in milk, Salentinian mums used to make for their children breakfast.

Fresh and  syruped fruit, a selection of fruit and fresh-squeezed juices, rusks, butter, cereals, different types of marmalade, honey, yoghurt, bread, eggs, different kinds  of  cheese and cured-meats are the other delicacies on the buffet.

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