Restaurants Toscana

Il Silene

Taste is never static, taste is dynamic and expresses the evolution of times.


Silene has a long story that starts at the beginning of the twentieth century and continues to our days. The tradition of Silene has been handed down since that period: when I run upon the old notes of Silene (who founded the restaurant and gave it her name) or think about the tales of her life, I find it not so hard to recover our way of being, that of a serious inn, old–fashioned, respectful, with the strengths and weaknesses of the balances that governed those times. Without giving the heritage of the past up, at the same time I want to confront myself wiht the years that we are experiencing, particularly interesting and challenging for local and foreign cuisine.



A particular attention to modern cooking, with once unthinkable techniques and tools.



My philosophy, the philosophy of Silene, is respect for raw materials and processing techniques, giving priority to local food without forgetting the enormous culinary potential of Italy and its rich gastronomic treasures (for this we have friends suppliers from northern to southern Italy). Not just typical cuisine, then, but a careful look at all Tuscany and beyond. A simple and decisively congruent philosophy, that satisfies me and makes me happy to be a chef and innkeeper in Seggiano.



Our wine and oil lists include productions from all over the country. I personally follow the choice of wineries, establishing a direct relationship with companies that excludes any other form of commercial mediation.



Among the selection criteria I give particular importance to local productions.



Packaging and Purchase Procedure of Scottiglia by Silene: it is sold in 250g jars available exclusively at our restaurant.



Honey by Silene is an essential ingredient to the Tuscan cuisine, which has always worked recipes, especially in the art of pastry, which include this food so important from the nutritional point of view ( honey has a sweetness about twice that of sugar and less calories). Tuscany has a very rich tradition in the production of this food, and then we try to make “our Honey” for us and our customers.



Chestnut Honey di Monte Amiata Sapore: intense, with a slightly bitter aftertaste, very interesting



Wildflower Honey Sapore: very mild, without particular aftertaste, but by a complex explosion of flavors on the palate.



Packaging and Purchase Procedure: Silene Honey is sold in 250g jars available exclusively at our restaurant.

Ristorante Bracali


La Filanda

... just think that it all started by accident, renovating a very old spinning mill.

The air that you breathe is deeply romantic ... stone arches, iron beams, travertine,
serena stone and the wooden floors: going up the iron stairs or using the panoramic lift, you will find yourself in a warm, private and family environment ...

Discreet elegance ... where Barbara and Gian Paolo will welcome you to savor dishes cooked according to the Tuscan style, with a particular focus on seasonal foods, on avant–garde cooking and on limited use of fats, accompanied by wines of excellent quality.

L'Uva e il Malto

Refined and exclusive environment that, however, does not hide its roots in Maremma, all based on the wise combination of innovation and tradition. The great attention to details, not just culinary, by Samantha and Moreno, make the room very cozy and trendy, perfect for those who want to “eat with their eyes” even before eating with their mouth.

Located on Via Mazzini, in the very center of Grosseto, the restaurant can be the destination for a quiet walk in the old city walls or the selected destination for those coming from our vast province.

Ristorante Casa Livia

Ristorante Canapone

From 1949 the best of Maremma on the table – historical Restaurant in Grosseto with dishes of meat and fish.

L'Andana

The Mediterranean! I have endlessly taken in its scents, its sun,
its colours and warmth, its generosity, its products.
Its diversity has fascinated me, its wealth has inebriated me,
its often arid rigour has seduced me.
Alain Ducasse
 



In spring 2004, Alain Ducasse indulged his passion for Italy by setting up a new resort in the heart of the Tuscan Maremma, inspired by the charms of the Mediterranean. Thus came about L'Andana, in the 500-hectare La Badiola Estate, a few miles from Castiglione della Pescaia, the result of a joint effort by the Moretti family and Alain Ducasse in the dual role of chef and hotelier.

An enchanting resort with a gourmand SPA, Tuscan Trattoria, golf driving range and romantic private chapel, L'Andana takes its name from its long driveway, which is flanked by cypresses and maritime pines and enveloped in a magical fairytale atmosphere, within a delightful nature park. At La Badiola Estate the scents of the Tuscan countryside blend with the brackish fragrances of the Tyrrhenian, in a sensory experience that caresses the guests' sensations and emotions.


This natural setting merges with the fascination of history. The building that now houses L'Andana was once a Medici villa where Grand Duke Leopold II and his court resided during the summer season. Here, in this place he loved so much, the Grand Duke launched major reclamation work in the Maremma.


L'Andana, with its 33 rooms and suites, is a member of “The Leading Hotels of the World”, an international brand of luxury hotels.

Pier Bacco

Locanda del Glicine

At Locanda del Glicine the ancient tradition of Maremma meets a new way to conceive the kitchen. The recipes of the tradition, carried out with love and expertise by Marcella Ricciardi from Campagnatico, are well integrated with the creations of Daniele Zanzucchi, our chef, who personally takes care of all aspects of the dining experience, from the presentation of the dishes to the combination of aromas and flavors. Ingredients are fresh and genuine, such as fruits and vegetables from the garden of the Old Parish Church, for recipes in the name of quality. And for each course, obviously, you will have the opportunity to choose the perfect wine among the many offered by the outstanding wine cellar carved in the rock.

To make you feel at home is our biggest satisfaction. If we succeed, the credit goes to our people. An international staff that is a real family, able to express a perfect combination of passion and professionalism. The delicious creations of Daniele, our chef, will open new horizons on the food culture of Maremma, and Sadun, the maitre of the inn, along with the other waiters, will make you feel immediately at ease.

Le Nuvole Risto Bistro

Timothy Magee and Cristina De Nigris Magee are the young owners of the Le Nuvole RistoBistro, opened in 2006 in the center of the medieval village of Suvereto, in the province of Livorno.

The two, a couple in life and in business, offer mainly fish dishes, focusing on quality and lightness, in an intimate and romantic environment, where old and new coexist in harmony.



The choice stems from the desire to offer something different in a location not very far from the sea, where the predominant dishes are the ones of the land: from the renowned Tortelli della Maremma to the wild boar stew, meat in Suvereto reigns supreme.

But above all, the couple wants to propose a quality kitchen, with simple ingredients that enhance the flavor of fish instead of masking it. The name Le Nuvole refers to the lightness of Timothy’s dishes.

The products of the territory vary in accordance with the seasons and fish, fresh and local, coming from the sea which goes from Castiglione della Pescaia to the Elba Island.



The restaurant, which overlooks a narrow street of the characteristic historical center, just inside the main gate of the village, is arranged on two levels, totally different in style and atmosphere. The upper room, modern and essential, from which you can admire the kitchen through a large window, and the room in the basement, characterized instead by walls with stone in view, traditional and in harmony with the atmosphere of the Suvereto village, certainly the most romantic and intimate. In summer, guests can dine outdoors on a nice platform.

Marconi e Bologna

The restaurant is located in Via della Principessa at a few kilometers from Piombino and, therefore, is a good stop for those who lay over before leaving for Elba. Elegant, in the evening it offers an excellent menu, but at the same time is available for groups from 30 to 60 people with a menu at agreed price.

Ristorante Cinese Ni Hao

The Ni-Hao Chinese Restaurant in Livorno represents in all respects the passion for the traditional Chinese cuisine. It offers the best oriental cuisine: for each dish only fresh and quality foods are used, cooked with the knowledge and professionalism of the chefs of the restaurant.