Pride Biancofiore!
November 4, 2025
We are happy to announce that Ristorante Biancofiore has received a prestigious award from Gambero Rosso, a testament to our daily commitment to offering excellence and passion in every dish.
👏 A special round of applause to all the staff: this milestone is yours too!
"Biancofiore Restaurant: Culinary Excellence in Bari" L'Espresso talks about us
May 9, 2025
Celebrated by L'Espresso, Ristorante Biancofiore offers a unique dining experience with fresh seafood specialties and biodynamic wines.
The menu, rich in Apulian dishes, uses locally sourced ingredients to ensure authenticity and sustainability. The welcoming atmosphere and impeccable service make every visit unforgettable.
"Identità Golose web magazine"
6 agosto 2023
"LSD magazine" writes about us
January 25, 2023
Now traveling he describes us like this
April 1, 2022
"Diego always welcomes customers with a smile and a wealth of expertise. As soon as you step inside, you're immediately enveloped in an elegant and timeless setting: the recent renovation is a masterpiece of interior design that literally transports guests into an almost dreamlike world."
«The basic inspiration is shabby chic, but the architect's skill was to tone down anything that might seem "flamboyant" or "already seen", increasing the emotional tone through the use of symbolic elements, such as bas-reliefs or terracotta vases, in harmony with the walls worked with a "scratched plaster" effect.
The tables no longer have tablecloths like they once did, while the chairs are now more comfortable thanks to generous padding. At the entrance, the convivial table boasts even softer seating: a real sofa with five very comfortable seats that seems to be telling its patrons, "Relax, this is your home."
"Tasteful Shots" talk about us
May 20, 2022
Diego Biancofiore
ambassador of taste
Diego Biancofiore was born in 1972 in Bari.
After compulsory schooling, he began working in the restaurant industry.
At fifteen, he moved to Emilia-Romagna for two seasons at the Zii Teresa restaurant. After a stint on the Riviera, he decided to gain experience abroad, heading to Great Britain. There, he worked for Bromley at the Bromley Curt Hotel for a whole year...
Traditional dishes and more
The Biancofiore restaurant in the center of Bari offers a refined atmosphere and is famous for its raw seafood with tartare, sea urchins, and hairy mussels.
Tuesday, March 29, 2022 by Adele Pupella
Biancofiore restaurant in Bari is an interesting address in the historic city, just steps from Piazza del Ferrarese. Recently renovated, it offers a refined atmosphere. You may have seen it on an episode of 4 Restaurants by Alessandro Borghese discovering the best raw fish.
Diego Biancofiore:
"Protecting Bari's culinary tradition is essential."
“Bari raw ham is a veritable religion for the city's inhabitants.”, says Diego Biancofiore, manager of the family-run seafood restaurant in Bari that bears his surname, in the center of the Apulian capital.
“From carpaccio to tartare, from shellfish to seafood, our raw fish is known throughout the world.”, highlights the owner of the Biancofiore restaurant.
Dinner at the Biancofiore Restaurant
Amazing! This word defines Ristorante Biancofiore in the Italian regional capital, Bari. Located in the historic center, very close to our B&B La Uascezze, it's perfect for a dinner after a long day without having to travel far. What a success it was to find this restaurant...
The seafood special one
Elegant and delicate cuisine in the center of Bari: Biancofiore
Luciano Pignatario
Wine blog
Biancofiore Restaurant in Bari
Puglia is sea, sea is fish, fish... is eaten raw!!! And that's mostly how we eat it in Bari at Daniela and Diego's Biancofiore Restaurant. So where does the professionalism of the "host" lie, you ask? Simply... in the skill of selection... and sorry if that's not enough.
Choosing one fish over another isn't a coincidence. The ingredients speak, and Diego listens...
Of course, raw food isn't for everyone; it requires the right palate and the right antibodies...it's not for the first person to eat without dire consequences. And we have the right physique du rôle...we're from Irpinia!!! Eating raw food might seem like a troglodyte's thing, but it's actually for fine gourmets. Cooking once served a hygienic purpose, but with modernity, that's no longer the case.
Rocco -
Modern Trattoria in Bitetto (BA)
It offers natural wines from small winemakers, because we see our own philosophy in their life and work.
Wine selection curated by Diego Biancofiore in collaboration with Mostofiore.
A recommended dinner
That first evening in Bari we went to dinner at a restaurant listed in the Michelin guide, which doesn't have stars, but has nothing to envy those who do.
Lello Tornatore
Wine blog
Lello Tornatore recounts in detail on a well-known blog for wine lovers how Diego Biancofiore's passion for food and wine was born.
A fitting recognition...
Award: Puglia is served
For the elegant atmosphere, the excellent cuisine, and the ability to combine warmth with professionalism and quality.
Guide to Restaurants in Puglia
Southern Roots
The Radici Wines press office writes extensively about us, dedicating an entire page to highlighting our resourcefulness, our prerogative, and our desire to get involved in a challenging market like the current one.
Read what they say in the pages of the Radici Wines website.
Where to drink good wine in Bari
Travel blog
Three suggestions for where to enjoy good wine in Bari without having to spend a whole dinner. The first place is right in the city center, a few dozen meters from the Petruzzelli Theater, on Corso Vittorio Emanuele II, 13. This is the recently opened restaurant Biancofiore, owned by Diego and Daniela.
Emotions at... Biancofiore
Pugliami
Promoting local Apulian produce, creating a revisited, seasonal cuisine: we're at Biancofiore, a Bari restaurant located on Corso Vittorio Emanuele, just a few meters from the famous Piazza del Ferrarese, one of the gateways to the Borgo Antico.
Owner Diego Biancofiore and his wife Daniela have been welcoming guests for a year and a half. A few meters away, between the main and secondary dining rooms, diners can admire chef Giacinto Fanelli preparing fresh fish, artisanal pasta, and seasonal vegetables, assisted by the skilled Marco Vitulli.
A Mediterranean and homey atmosphere, with beige and blue hues, enlivened by elegant background music, evokes Greece and the seafront tumbling just a few meters away. Diego selects the finest biodynamic and natural wines and, in addition to the à la carte menu that changes every three months, pairs them with seasonal dishes, including the ever-present daily catch, which Giacinto delights in, creating surprising off-menu creations.
Pugliami - The Paths of Taste
Pugliami is the first magazine dedicated to the culinary trails of Puglia in Italy and around the world.
Interview with Diego Biancofiore
We interviewed Diego Biancofiore, owner of the Bari-based restaurant "Biancofiore," who spoke to us about his culinary philosophy and his relationship with the region.
Natural Wine During
Long live Corato
Diego Biancofiore, owner of the Biancofiore restaurant in Bari. As you enter, peremptory pale colors rage.
If you're bothered by compressing your diaphragm to do Pranayama, come here. The effect is the same. You can feel the passion of those who are inside.
Blog Elizabeth Minchilli in Rome
English-language article about Biancofiore restaurant
Yesterday was Sophie's birthday. We decided, instead of going to the same old restaurants we love and know, to try something new. Over the past few years, we've been exploring new restaurants and hotels throughout Puglia. Biancofiore was at the top of our Bari bucket list.
Biancofiore Restaurant Review in Bari
NowTraveling
Biancofiore restaurant in Bari is undoubtedly an unmissable place to enjoy the exceptional raw materials that the sea and land of Puglia and the city of Bari itself have to offer.
Stil'è Magazine Review
Tradition, quality and modernity in the kitchen
At the Biancofiore Restaurant, Apulian flavors and fresh ingredients create gourmet dishes.
Journey into gastronomy
