Artidoro

Chef Giovanni Angeletti crafts a coastal narrative where Adriatic tradition meets contemporary precision. The menu highlights include a delicate mackerel mille-feuille balanced by bittersweet pickled vegetables and creamy burrata, alongside hand-pinched ravioli filled with sweet mazzancolle prawns and bright pink grapefruit. Textures are paramount, from the crunch of ancient grain linguine with bottarga to the velvet depth of sea urchin mayonnaise. Each plate reflects a sophisticated, ingredient-driven philosophy rooted in the salt-air heritage of the Maremma.