Things To Do
in Bari

The iconic local pasta: small ear-shaped orecchiette with wild broccoli rabe, garlic, anchovies, and chili. Find it at family-run trattorie and home-style restaurants in Bari Vecchia.

Must-Try!

A fried stuffed turnover (often tomato and mozzarella or prosciutto), perfect from street vendors or bakeries for a casual snack. Try at famed local shops in the historic center.

Grilled fish, mussels, and seafood stews are abundant — order what’s fresh that day at seaside restaurants and market stalls by the port.

Thick, fluffy focaccia topped with tomatoes and olives or plain olive oil-slicked bread, available at bakeries across the city.

Early-morning market by the harbor where local fishmongers sell the daily catch — ideal for photographers and to see local trade. Nearby stalls sell fried seafood and small bites.

Neighborhood bakeries and small markets in Bari Vecchia and Murat offer fresh breads, pastries, and panzerotti — perfect for sampling street-food staples.

Greet with a polite 'Buongiorno' or 'Buonasera.' Handshakes are common for first meetings; close friends may exchange cheek kisses. Maintain respectful noise levels in residential areas at night.

Dress smart-casual in restaurants; cover shoulders and knees when visiting churches and religious sites. Modest attire is appreciated in sacred spaces.

Meals are social and often leisurely. Wait staff may clear plates between courses; it’s customary to finish all food offered. Say 'Buon appetito' before eating.

Evening promenades (passeggiata) are central to local life — join in strolling the seafront or main squares for socializing.

Tipping is modest: rounding up or leaving 5–10% for good service is appreciated but not compulsory. Bars typically don’t expect tips for coffee at the counter; leave small change for table service. Check bills for 'servizio' or 'coperto' (cover charge) — if service is included, additional tip is voluntary.

Cash is widely accepted for small purchases, markets, and cafes; cards (Visa/Mastercard) are accepted in most restaurants and shops, but small establishments may prefer cash. Contactless payments and mobile wallets are increasingly common; always carry some euros for ZTL parking, markets, and small vendors.

Mild temperatures (15–22°C / 59–72°F), blooming landscapes, fewer crowds than summer — ideal for walking, city exploration, and day trips inland.

Hot and sunny (25–35°C / 77–95°F) with busy beaches and tourists; evenings are lively. Book accommodations in advance and plan mid-day rest to avoid the peak heat.

Warm early autumn with cooling temperatures and fewer crowds; harvest season brings fresh produce and wine festivals — great for food-focused travel.

Mild to cool (5–15°C / 41–59°F) with occasional rain; many attractions remain open and the city is quieter and less touristy, though some coastal boat services reduce frequency.

Long-time Bari families and small-business owners who maintain traditional trades, especially in the old town and markets.

University of Bari brings a sizable student population, adding youthful energy to bars, cafes, and cultural events.

Workers and families from Eastern Europe, North Africa and other regions contribute to the city’s multicultural layers and labor force.

Seasonal tourists from Europe and beyond, increasing in summer and during festival periods, drawn by the coast and nearby attractions.

Vegetarian options are plentiful thanks to vegetable-forward Puglian cuisine: orecchiette with tomato or olive oil, grilled vegetables, and focaccia. Always confirm broths and sauces, and ask for vegetable-first preparations at trattorie.

Vegan choices are increasing but can be limited in traditional restaurants. Seek out modern cafes, vegetarian eateries, or request vegetable-based dishes; carry snacks if you have strict needs.

Awareness of celiac and gluten-free diets is growing; many restaurants can offer gluten-free pasta and bread on request, but always confirm cross-contamination at bakeries and markets.

Carry translations of your allergies and double-check seafood presence in broths and mixed dishes; many kitchens are accommodating if informed clearly.