The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

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Toscana

Il Pellicano

In a deluxe hotel setting – the location is amazing – chef Michelino Gioia doesn’t disappoint. He builds on territory with an innovative spirit; he focuses on seasonality and raw materials provided by small local suppliers. Not to be missed: a classic, the Blue lobster with a Tuscan touch of the pappa al pomodoro, lovage root and basil.

Among the first courses, the Crab stuffed pasta with Jerusalem artichoke on a consommé of mantis shrimp and porcini. Among the second courses, the Squab breast with foie gras, snap peas, Campari scent and hazelnuts is delicious. The final cheese selection is spectacular…

Chef

Michelino Gioia

Sous-chef

Marco Laudato

Pastry-chef

Andrea De Lia

Maître

Michele Forasiepi

Sommelier

Michele Forasiepi

Contacts

+390564858111

località Sbarcatello
58019 - Porto Ercole (Grosseto)
sito web
reservations@pellicanohotels.com
TAKE ME THERE
Closed
mai
Holidays
20 ottobre-15 aprile
Average price (wine excluded)
130 euro
Tasting menu
155 e 175 euro