Italian Gourmet Restaurant

The Undercroft Gourmet Restaurant is located in the crypt of the Anglican church, the first place of worship during the English colonization in 1800.
The Undercroft now offers its guests the opportunity to enjoy their important family or professional gatherings within these suggestive and historic walls surrounded by arches and aisles of the nineteenth century, left untouched by time offering a truly unique experience because it contains the idea of ​​the sacred eating in a church and the profane, tasting vintage wines and high-level spirits.

The Undercroft is currently home to important events, such as book presentations, literary cafes with local writers, exhibitions of works by local artists, live classical music concerts, important meetings with archbishops and politicians, weddings, work dinners, parties of all kinds such as graduations, birthdays and anniversaries, all thanks to the size of the location that can accommodate up to 300 people, and the historical beauty that the place offers. An event celebrated here is undoubtedly a memorable event.

Our foods are prepared with Sacco extra virgin olive oil, produced by the restaurant managers (the subject of international awards received annually such as the 5 drops at Vineitaly in Verona, the Torremaggiore gold medal - home of the Peranzana olive - and awards in the Mediterranean obtained in Greece, awards in Osaka in 2019 and this year silver medal always in Osaka as one of the best oils in the world). 
The excellent quality of the raw material - Peranzana olive - and the production method of the aforementioned oil, gives the food given to our customers that added value that only an important ingredient in the preparation, such as extra virgin olive oil, can guarantee.

The Undercroft's pasta and pizza are made with ancient wheat flour, by family-run companies, produced with the artisanal method and without industrial production. All still following the Apulian traditions, to which we at The Undercroft are very attached, being all coming from this extraordinary, as generous in terms of territorial productivity, region.

The tomato used is Rosso Gargano, the largest producer of sauces and peeled tomatoes in Europe, which is precisely from Foggia.