Housed within the limestone vaults of a 15th-century Dominican monastery, Gimmi is a sanctuary of Salentine avant-garde under Chef Donato Episcopo. The cuisine is defined by a rigorous technical precision that elevates regional archetypes into modern compositions. A standout is the palamita, cured and paired with the crunch of fennel tarallo and a vibrant bell pepper extract, balanced by the herbal clarity of tarragon oil. The grilled snapper arrives with a concentrated saffron extract and a velvety provolone mousse, showcasing a masterful play of salinity and silk. Aromas of toasted cocoa nibs drift from the beef tataki, which is served with a sharp horseradish foam and a deconstructed Bloody Mary. Texture is paramount, from the delicate lamination of potato bottoni filled with Andria burrata to the crisp artichoke alla Giudea accompanying Iberian pork.