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The two wood-fired ovens do more work than the name implies: this is a Michelin-starred seafood restaurant on the Versilian coast, not the casual bistro you might expect. Fish comes mostly from the Tyrrhenian Sea, and the kitchen leans into wood-fired cooking to pull out texture and aroma. The wine cellar runs to nearly 2,000 labels, with a strong showing in Champagne and Burgundy. Lunch is a little looser, but the attention holds.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
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The neighbors closest first
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- Apogeo Pizzeria Eat · 70
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