Find places to eat in Bari, from orecchiette and raw seafood in the alleys of Bari Vecchia to the fish restaurants of the Murat district and La Bul, listed in the MICHELIN Guide. Check contacts and plan your next meal.
Bari cooks with one eye on the old town and the other on the sea. In the alleys of Bari Vecchia, orecchiette are still shaped by hand and served with turnip tops or brasciole ragù; tiella of rice, potatoes and mussels, raw shellfish and grilled octopus are the other signatures, and spaghetti all’assassina, cooked straight in a scorching iron pan, has become a dish many visitors come looking for. Across Corso Vittorio Emanuele, the grid of the Murat district holds most of the city’s seafood restaurants and contemporary kitchens, including La Bul, the only Bari restaurant in the MICHELIN Guide, while the seafront west of the port adds terraces facing the Adriatic. Holiplanet built this list on 29 October 2026, checking each restaurant on its official website or, where none exists, on its Google Business Profile with current opening hours, and keeping only places with table service and a full menu: no focaccia counters, panzerotti stands or wine bars. It is an independent selection, never paid.
33 restaurants · Alphabetical order
Contemporary city osteria named after the nearby railway, cooking Apulian recipes, low-temperature dishes and grilled meats, with a heated garden.
Family restaurant open since 1973 in the Murat district, known for orecchiette with turnip tops, salt-baked sea bass and wines.
Restaurant and pizzeria on Via Principe Amedeo with a broad gluten-free and lactose-free menu, from cooked dishes to fried panzerotti.
Seafood restaurant open for over fifty years near the seafront, which says it created spaghetti all’assassina; open kitchen, private room.
Asian-inspired bistronomy by chef Stella Shi, with filled bao, ravioli mixing Eastern technique and Apulian flavours, noodles and Japanese sake.
Neighbourhood restaurant open since 1992 in the Carrassi area, cooking Apulian classics such as orecchiette and fresh fish; dinner nightly.
Apulian tartuferia where chef Greta Telarico builds dishes around truffles, backed by a cellar of more than eight hundred labels.
Seafood restaurant cooking local tradition for over thirty years, with raw shellfish, fried fish and spaghetti all’assassina; telephone bookings only.
Restaurant on Piazza Mercantile devoted to Apulian cooking, with fresh fish, orecchiette and Barese classics served daily from late morning.
Restaurant on Corso Vittorio Emanuele pairing cuisine and fashion, reworking Apulian ingredients with new techniques; menu and wine list online.
Braceria with one Bari location, specialising in premium cuts grilled over the fire, plus a cuts menu and wine list.
Poggiofranco bistrot with outdoor seating, serving reimagined pasta and seafood dishes from its own menu, plus a separate wine list.
Bistrot near the Swabian Castle serving octopus, fried seafood and spaghetti all’assassina, with themed Assassina evenings and fixed-price set menus.
Trattoria and pizzeria in the eighteenth-century Palazzo Ietri, pairing stone-ground sourdough pizza with spaghetti all’assassina, seafood risotto and homemade desserts.
Chef Antonio Scalera’s MICHELIN Guide restaurant reinterpreting Apulian produce through tasting menus, with sommelier wine pairings and a summer terrace.
Restaurant in a tenth-century palazzo overlooking Piazza Mercantile, named after Piccinni’s opera, with vaulted stone rooms and a garden terrace.
Bari Vecchia restaurant on Piazza Mercantile serving handmade orecchiette and Apulian land and sea dishes, open for lunch and dinner.
Seafood restaurant under a high vaulted ceiling on Corso Vittorio Emanuele, serving fresh local catch, Apulian starters, pasta and desserts.
Stone-walled Bari Vecchia restaurant known for its tiella of rice, potatoes and mussels, with burrata, Apulian starters and local wines.
Contemporary restaurant in central Bari open from breakfast, serving seasonal fish and meat dishes at lunch and dinner; closed Tuesdays.
Seafront restaurant near Lido San Francesco run by Franco and Angelica, serving charcoal-grilled catch, raw seafood and wood-fired evening pizza.
Trattoria in an alley steps from the Basilica of San Nicola, serving orecchiette, riso patate e cozze and stuffed mussels.
Family-run seafood restaurant founded in 1950 on Lungomare Starita, with a sea-view terrace, Apulian recipes and chefs Bruno and Daniele.
Small family-run tavern beside the Arco delle Meraviglie, cooking Barese dishes and pouring its own craft beer with Apulian wines.
Pasta bistrot on Piazza del Ferrarese reworking traditional recipes, from spaghetti all’assassina and carbonara to lasagna barese; closed on Tuesdays.
Seafood bistrot of the Pupillo fishing family, four generations at sea, serving the daily catch from boats at Molo Sant’Antonio.
Family restaurant on Piazza 62 Marinai, on the edge of Bari Vecchia, serving orecchiette, brasciole, fresh fish and octopus salad.
Osteria under stone arches near Arco del Carmine, serving orecchiette with ragù, cavatelli, braciola and riso patate e cozze daily.
Contemporary Mediterranean restaurant near the main shopping streets, pairing fish, selected meats and black truffle with over two hundred wines.
Seafood restaurant at the old town edge, known for raw fish and tartare, with tasting menus and a natural-wine list.
Seafood restaurant of the De Tullio family in a nineteenth-century building, reworking Apulian fish dishes with Italian and French wines.
Murat restaurant where chef Lello Lonigro reinterprets Apulian fish dishes and raw seafood, with a private room for business lunches.
Apulian restaurant opened in 1988, cooking tiella barese, orecchiette with brasciole ragù and capocollo bombette from seasonal regional organic produce.
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