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// 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.

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/ PEOPLE / The Kitchen

The Kitchen

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

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/ PEOPLE / The Hall

The Hall

The ability to be welcoming 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. Andrea Salvatori is the maître de salle, born in 1985, special award for the Best Dining Room Service of the Michelin Guide in 2018, came together with Andrea Mattei; a thoughtful and refined host over the years has defined his own kind and affectionate way of welcoming friends and customers, directing the entire team as an orchestra conductor in receiving and greeting customers, in understanding the real needs of everyone and especially in enforcing the schedule and coordinating communication between the staff in the kitchen and in the dining room, perfectly aware that if the service is excellent is because the commitment and competence of the whole team.

/ PEOPLE / The cellar

The cellar

As essential as wine, is the cellar, a magical place repository of infinite stories and secrets: every single bottle has a territory to describe, a tradition to hand down and the passions of a man to reveal.

In the underground 80 sqm cellar the temperature is kept constant between summer and winter with an average of 15-16C° and a humidity level between 60-70%, there are about 10,000 bottles of wine of over 1900 labels, entrusted and wisely selected by Andrea Salvatori, the sommelier who since 2019, with Davide Venturini, has enhanced even more the already important wine list.

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