Not only top-quality facilities from Best Service, the best hotels are often known for their gastronomic offer thanks to charismatic chef who leave their mark. In Tuscany it is worth write down some addresses, such as the Green Park Resort in Tirrenia that houses the Michelin Star Restaurant Lunasia led by Luca Landi.
Backed by major collaborations including one in Paris at the Closerie des Lilas Restaurant and Hotel Royal Monceau; Enoteca Pinchiorri in Florence, in Spain at the innovative Catalan chef to Commerç 24 of Barcelona’s El Celler de Can Roca in Girona and the internship in France at Restaurant Luosi XV at the Hotel de Paris in Monte Carlo, which is outlined here is the aesthetic taste of Luca Landi. Kitchen Lab is the name of the kitchen, where dishes are born that are works of art, true architecture edible. Starting with ingredients of exceptional quality, including colors, combinations and technique, are created real masterpieces of originality, tasty interpretations of the Tuscan tradition.
To test the frozen savory, including Landi was World Champion of gourmet ice cream in 2009 when he won the trophy with the national Italian Enzo Vannozzi.
Moving in Forte dei Marmi Hotel Byron, on the waterfront, to tease the palate with La Magnolia restaurant headed by chef Andrea Mattei and awarded a Michelin star. The long experience of Mattei has matured among the best French cooking as Ducasse and Carpaccio of Paris alongside Paracucchi, before returning to Italy before the famous Enoteca Pinchiorri in Florence and then to the San Domenico in Imola.
At Magnolia has given a Mediterranean style using the best raw materials offered by the region. Her recipes combine it with the local tradition of the Tuscan and Mediterranean tastes and flavors, all managed with a great mastery of modern cooking techniques and great creativity.
His menu, studied every day, thus become almost a work of art of taste and aesthetics: try to Zeri Lamb of text with potatoes, sage, rosemary and garlic, typical Tuscan dish.
The Brunelleschi Hotel is a historic and prestigious address in the heart of Florence, gourmet landmark of the city thanks to the Santa Elisabetta Restaurant, located on the first floor of the Byzantine tower incorporated into the hotel.
The kitchen is signed by the chef Simone Bertaccini that shows off all his creativity in substance Tuscan dishes and also takes care of the gastronomic proposal of the more casual Osteria Pagliazza. Son of art grew up in the restaurant of his parents, Simone Bertaccini not betray their origins and makes the strong point.
It offers a menu ranging between innovation and creativity: a journey into healthy and tasty Tuscan tradition with contemporary touches, reinvented in the combinations and sometimes also in the form. The carbonara revisited, with homemade noodles mixed directly with pecorino and pepper and dried egg that is grated above are one of the top.
In Mugello is the Demidoff Country Resort, where the chef at Restaurant 1556 Riccardo Serni cuisine with a contemporary twist on the territory, which puts emphasis on local tradition, respect for the ingredients and playfulness One of the best dishes are wheat flour noodles , rabbit, mussels and cream cheese.