All Classical
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Located on the seventh floor of the Hotel Splendide Royal in Rome, Mirabelle offers stunning views over the Italian capital and its wonders through its imposing windows. In the kitchen, chef Stefano Marzetti takes the best local ingredienti to create luxurious Mediterranean dishes, such as a bluefin tuna tataki with panzanella, yogurt sauce, sweet peppers and black garlic. As a Read more...
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Located in the Villa San Michele Hotel, which offers sweeping views over the city of Florence, La Loggia offers an elegant and refined cuisine, the type one would expect to find in an enchanting 15th-centurypalace. The young chef, Alessandro Cozzolino. came to this former abbey from Hong Kong, offering a light yet stylishcuisine with a focus on the ingredients of the Tuscan countryside. The wine list includes the best Tuscan Read more...
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In 2022, Arnolfo relocated to a modern building called “The Frame,” a glass structure with amazing views over the medieval town that was the home of the restaurant’s namesake, sculptor and architect Arnolfo di Cambio. The move is evidence that, after 40 years of work and accolades, Gaetano and Giovanni Trovato are busy reinventing the very nature of their restaurant, Read more...
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When she opened a simple trattoria in rustic Montemerano in 1978, Valeria Piccini served the traditional dishes of the Maremma, a mountainous region that hugs the coastline of the south of Tuscany. Like many chefs of her generation, she had larger ambitions and over the next few decades, she embellished them (in, for example, her cinta senese ravioli with chestnuts and chicken Read more...
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The astonishing view over the River Arno and Ponte Vecchio are reason Vecchio enough to visit the gourmet restaurant in the Lugarno Hotel. But once you taste Claudio Mengoni’s cooking, you will realize that the place offers more than a beautiful view. Mendoni’s classical cooking offers dishes featuring ingredients that go well beyond Tuscany, like a chickpea soup with sea snails and oysters or blue lobster with potatoes and Provolone cheese. Read more...
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In the early ’70s, when sommelier Giorgio Pinchiorri and his wife, the Annie Féolde, started their wine bar, the food was limited to some appetizers. But it wasn’t long until the place became better known for Annie’s wonderful cooking, becoming so popular they decided to turn it into a restaurant that eventually became an important ichapter in culinary history. The service is still perfect, and the wine list remains Read more...
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When people proclaim they would like to have lived in the Middle Ages, they are often picturing lavish banquets in a splendid castle overlooking a hilly landscape, which is just what you’re signing up for with a visit to Castello Banfi, in the beautiful Tuscan countryside surrounding Montalcino. In the stunning Sala dei Grappoli (which gets its name from the Read more...
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Since opening in the ’60’s, Il Pellicano has earned a reputation as one of the world’s most charming hotels. Since 2018, the kitchen has been managed by Michelino Gioia, whose cooking is a good balance of modern techniques applied to ingredients typically found in classic dishes. Given the location in beautiful Porto Ercole, with its port filled with expensive yachts, it isn’t surprising that this restaurant excels at seafood dishes. There’s a good wine Read more...
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Named after his great-uncle, the expressionist painter and author, Lorenzo Viani opened this restaurant in 1981 with the intention of introducing the chic crowds that summer in the region to the wonderful cuisine of Versilia. The dining room, run by Lorenzo’s daughter Chiara, is filled with spectacular modern art. Gioacchino Pontrelli has been running the kitchen for over 30 years, and Read more...
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Franca Checchi and Romano Franceschini opened this restaurant more than 50 years ago. Though the chef, Andrea Papa, and the couple’s son Roberto ensure things are going smoothly, Franca and Romano are still the heart and soul of the place, and make sure everything is running smoothly. Some of the best seafood in Versilia can be found here; don’t be surprised if a fisherman Read more...
