Le persone - Bistrot Restaurant

// PEOPLE

A real gastronomic workshop continuously evolving

PEOPLE

A real gastronomic workshop
continuously evolving

/ PEOPLE / Chef

Executive Chef

Andrea Mattei, born in Versilia, returns to his homeland for a new and exciting challenge, after a more than twenty years journey through collaborations with the most renowned interpreters of the great classic world cuisine and training experiences in Northern Europe and Asia; starting from La Magnolia of the Hotel Byron in Forte dei Marmi, arriving in Paris with Angelo Paracucchi first and then Alain Ducasse, passing through Florence at the Enoteca Pinchiorri, through Imola at Valentino Marcattilii’s San Domenico and then, after these precious experiences, returning at La Magnolia where as chef-executive he was awarded his first Michelin star in 2011.

In 2015 he was in charge of the Meo Modo in Borgo San Pietro di Chiusdino in the Sienese area, where he got his second Michelin star and now this new adventure as executive chef at the Bistrot, where he has the opportunity to pursue his path based on a strong territorial identity and on a personal approach to the kitchen.

/ PEOPLE / The Kitchen

The Kitchen

The Bistrot brigade is a close-knit, young and highly motivated group: 20 boys and girls, aged between 20 and 40, led by sous Chef Luca del Padrone. Everyone is involved by the executive chef, within their skills, in the creation of the recipes; some of them have been with Andrea Mattei for years and actively collaborate in moments of research and creation.

/ PEOPLE / The Hall

The Hall

The ability to welcome and guarantee excellent service have always been fundamental aspects of our restaurants, since the days when the historic family restaurant was a simple wine shop. Pasquale Cagnazzo is the Maître. Attentive and refined, over the years he has made his own a kind and affectionate way of welcoming friends and customers, directing the entire team like an orchestra conductor in receiving and greeting customers, in understanding everyone's real needs and above all in ensuring deadlines are respected. and coordinate communication between the staff in the kitchen and in the dining room, with the awareness of the fact that if the services are excellent it is thanks to the commitment and professionalism of the entire team.

/ PEOPLE / The cellar

The cellar

As fundamental as wine is the cellar, a magical place with an infinite number of stories and secrets: every single bottle has a territory to tell, a tradition to pass on and the passions of a man to reveal. In the 80 square meter underground cellar the temperature remains almost constant between summer and winter with an average of 15-16C° and a humidity rate between 60-70%, around 10,000 bottles of wine of over 1900 labels are stored there, entrusted and expertly selected by sommelier Nicola Musetti.

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