The story
In the heart of the Maremma, seven kilometers from Castiglione della Pescaia, lies the Tenuta La Badiola: 500 hectares of olive groves, vineyards, and Mediterranean scrub. Within this landscape, the exclusive resort L’Andana hosts La Trattoria Enrico Bartolini, an elegant gourmet osteria dedicated to the most authentic cuisine of the territory.
The restaurant’s setting is defined by large windows overlooking the vineyards and maquis, a view of the open kitchen and wood-fired oven, and a dining room with exposed beams, brick, and a fireplace. An ample terrace faces the gardens and surrounding hills, while a smaller, more intimate room is available for private dinners.
Resident Chef Gabriele Verri describes his approach: “Cooking is, first and foremost, an act of love.” His cuisine is born from a deep balance between tradition and innovation, starting with authentic flavors of memory — the simple, true tastes of tomato, olive oil, garlic, and fresh herbs — before allowing for more audacious contaminations that enrich the experience without distorting it. He believes in seasonality, short supply chains, and the value of small things. Every dish must tell a story: the origin of an ingredient, a memory, an idea.
The kitchen’s work has earned a Michelin star, a recognition of the high-quality cooking that expresses the soul of Tuscany with creativity and lightness. The menu is described as a true sensory journey, with the chef seeking contrasts to stimulate the palate. The wine list, an important part of the experience, is curated to complement the Mediterranean cuisine.
La Trattoria is open for dinner from May to September, closed on Mondays. The team, led by F&B Manager Riccardo Milza and Restaurant Manager Giuseppe Romeo, aims to create an experience where service, atmosphere, and attention move with natural harmony.
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