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The table is a meeting place, a gathering ground, a source of sustenance and nourishment, festivity, safety and satisfaction. A person cooking is a person giving: even the simplest food is a gift

Laurie Colwin

At “La Locanda tù Marchese” restaurant Protopapa family prepares dishes, which will let Salento newcomers appreciate the  colors, smell the  perfumes and taste the  rustic and authenticflavors of the “heel of Italy”.

Salentinian cuisine reflects its region: rich in color  and smelling like sea;  the authentic “Sagne Ncannulate” and the extremely-good “Pasticciotto” mirror the pure and nice personality of Salentinian people.

In Matino, Daniele Protopapa, the chef of “A Locanda Tù Marchese” restaurant, uses his inspiration  to combine either the vegetables he grows in the terrace garden and the greens supplied by Campagna Amica vegetable-makers, in an original way, to prepare revised traditional Salentinian dishes.

Natural and seasonal products, traditional recipes, hand-made preparation are the main and distinguishing ingredients of the Salentinian dishes cooked by Protopapa family.

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