托凡诺海滩别墅

This elegant yet relaxed restaurant does not overlook the sea directly, but is situated on a trendy roadside, adorned with tribal motifs, wicker chairs and dark wood marquetry tables. Here, guests can enjoy a menu predominantly based on seafood, featuring modern touches and imaginative interpretations that make the most of the ingredients without compromising their identity. The menu also features some of the restaurant’s great classics, such as the unmissable steamed langoustines and prawns, served with crisp vegetables and mayonnaise in a perfect example of flavour, balance and technique.A h

This is the gourmet restaurant of the iconic Grand Hotel Principe di Piemonte, the undisputed emblem of hospitality in Versilia. On the ground floor, an elegant contemporary-styled dining area unfolds, extending into an exclusive wing adorned with bespoke art and furniture. Talented chef Giuseppe Mancino—of Campanian origin—melds traditions with Tuscan ingredients in his dishes, reinventing them with flair and creativity, along with options from other regions. The choices oscillate between three tasting menus: a vegetarian one, another devoted to the chef’s classics, and lastly, the longer and

Within the Hotel Principe Forte dei Marmi, a lift leads to the enchanting roof garden: on favourable evenings, the terrace is the ideal setting for an aperitif with views over the coastline, made all the more memorable by spectacular sunsets.From there, one passes through to the dining room, preceded by an open kitchen. The chef, who hails from the hills of Modena, delivers a cuisine of great visual elegance and technical precision, in which quiet echoes of the Emilian tradition surface with discretion.The wine list, original and well structured by grape variety, is presented with expertise an

Inside the elegant St. Mauritius hotel, chef Alessandro Ferrarini, supported by a trusted team, creates colorful, delicious, and balanced dishes using impeccable, often local ingredients. These are available in both tasting menus and à la carte. The focus is mainly on seafood (we especially remember the anchovy butter ravioli with bread and raisins, and the Mediterranean-style sea bass with cherry tomatoes, olives, and capers), but there are also various land-based options. Service is led by an experienced maître who coordinates a young and cheerful team.

Situated right on the beach, Il Merlo boasts a welcoming dining room decorated in elegant, contemporary style. The owner is at the helm in the kitchen, where he creates dishes with a focus on fish and seafood, such as the raw seafood platter and the salt-baked catch of the day. A few delicious meat options, such as plin pasta and pigeon, are also available.

Housed in an old mill, this restaurant boasts a warm and welcoming dining room crowned by wood beams and elegant furnishings. The menu offers a selection of meat and fish dishes, although the latter are the main speciality of the owner-chef, who can usually be seen taking orders in the dining room. The raw seafood option demonstrates the skill and imagination of the chef, with its array of small bites which are both creative and delicious. The attractive outdoor space is perfect for summer dining.

Within Twiga beach establishment, in a setting where glamour reigns supreme, multifunctional and equipped with a fully-fledged cocktail bar, the cuisine favours classic recipes and cooking methods, but equally dedicates substantial attention to raw seafood and pizza. From our last visit, the seafood salad—boasting excellent varied citronette-dressed products—and the roast turbot with lemon potato cream and asparagus stand particularly memorable.