Borgo Egnazia restaurant choices: Due Camini, La Frasca and the sea

Due Camini, led by chef Domingo Schingaro, builds its cooking around vegetables, biodiversity and seasonal ingredients. The current à-la-carte menu describes 3 interpretations from each vegetable, using different textures and techniques. Its examples include a cabbage sequence with Savoy cabbage, pears, walnuts and a pita, or a lettuce sequence with almond, seasonal fruit and a filled puccia. Choose this table when following an ingredient through several forms is part of what you want from dinner.

The €180 Seasonal Journey read on 16 October 2026 follows plant families and individual dishes through the menu. It names Solanaceae, Fabaceae and Asteraceae, then roasted-tomato fusillo, ruote pazze with smoked manteca and Acquaviva red onion, and cacioricotta risotto with bitter almond and grapes. Romanella lettuce, Savoy cabbage and Rosaceae continue the sequence. The tasting is intended for everyone at the table; at 6 guests or more it is the only available option. Give the restaurant the actual party size when reserving.

Vegetable-led cooking still leaves ingredients to consider. The Due Camini à-la-carte list includes goat’s cheese, pecorino and cacioricotta alongside vegetables. A guest avoiding dairy should name that requirement while booking, instead of using the menu’s vegetable emphasis as a dietary guarantee. The individual preparations are the useful guide: peppers, tomatoes, onion, cabbage, lettuce and pumpkin each give the kitchen a different set of flavours and textures to work with.

La Frasca is the trattoria route. Its own page connects the cooking with Puglian family meals, handmade pasta, legumes and vegetables. The current menu read on 16 October 2026 lists broad-bean purée with chicory at €21, meatballs in tomato sauce at €25 and spaghetti all’assassina at €25. Burnt-wheat strascinate with a meat roll and breadball is €30. These dishes make an à-la-carte meal in which each person can choose their own appetite and pace, while the table stays rooted in the same regional cooking.

La Frasca’s main dishes extend that choice to cabbage rolls with mushrooms and dried tomatoes at €22, grilled catch of the day with cauliflower at €40 and slow-cooked sheep at €38 on the menu read today. Fornello Fasanese is €42, bringing a selection of local meats with potatoes. The menu adds a discretionary 7.5% service charge. Choose the actual dishes and portions with the restaurant, especially for a mixed table where some people want pasta and others want the grill.

Cala Masciola is the hotel’s seafront restaurant and beach club, with its cooking centred on the catch of the day. The hotel describes meals that continue towards evenings of live music, while the restaurant’s own site places summer nights, cocktails and DJ sets beside the bay. The current Cala menu carries a discretionary 7.5% service charge. Choose the coast when that is the setting you want around the meal, then reserve for the date you intend to be there.

Da Frisella is a restaurant designed around younger guests, with broths, vegetable purées, small pasta, baby food and juices for ages 0–3. Older children through 12 have their own simple dishes in a child-friendly setting. The hotel’s wider restaurant list also names Il Porticato, Ossolungo Braceria, A pizzeri and La Cantina. A family stay can therefore give a special tasting dinner its own place without making every meal follow the same format.

Due Camini is the table for a vegetable-led tasting with a shared menu rule. La Frasca makes Puglian home-style dishes the centre of an à-la-carte meal. Cala Masciola brings the sea to the setting and the ingredients, while Da Frisella gives younger guests a restaurant of their own. Choose the meal format first and reserve the actual restaurant, with the people and dietary needs in mind.