La Trattoria Enrico Bartolini
Savour Tuscany and its sublime culinary heritage
Located in what used to be the ancient granary of Grand Duke Leopold II of Lorraine, La Trattoria Enrico Bartolini is a contemporary restaurant, a simple meeting place, where experiencing the atmosphere and flavours of an exclusive “trattoria toscana” restaurant.
La Trattoria Enrico Bartolini officially entered, in 2016, in the Olympus of the best gourmet restaurants, gaining the highest accolade, the Michelin Star.
Vast windows overlooking the Mediterranean shrubland and vineyards, the open kitchen and the wood oven announce a menu that brings together the best aspects of the Tuscan culinary tradition.
Numerous dishes are served in terracotta bowls and clay plates, as a respectful tribute to local past.
Even the wine cellar is open to the view, displaying more then 600 labels, including the wines produced by the Moretti family’s own vineyards - Petra and Tenuta La Badiola – the latter right adjacent to La Trattoria Enrico Bartolini.
Open exclusively for dinner, the 150m2 La Trattoria, seats 100 guests. The dining-room is furbished to achieve a sense of discreet elegance and intimacy, with wooden beams, exposed brickwork, a fireplace and cotto tile flooring. It leads onto a delightful terrace that looks out onto the kitchen gardens and surrounding hills, and can accommodate up to 80 guests. Next door, there is a smaller room, the ideal setting for private dinners or special events.
Experimental and traditional culinary art
La Trattoria’s cuisine is based on the principles of authenticity, simplicity and seasonality, according to the great taste and mastery of the Chef Enrico Bartolini. Tuscan traditions and products, in many cases prepared according to local hosehold recipes, dominate it. It is through this very meeting with a typically local style that Enrico aims to express his creativity and culinary experience to the full, presenting dishes offering both the decisive flavours of the land and the delicate flavours of the sea.
In the heart of the Maremma countryside, the authenticity of the local producs is interpreted with rigorous respect for typical Tuscan cuisine. The more delicate traditional Tuscan combinations are created through the use of products cultivated in the Estate’s fruit and vegetable gardens, which produce fruit, vegetables, aromatic plants, wine and olive oil.
All of this is enhanced by the “Contemporary Classic” culinary philosophy of the chef Enrico Bartolini, according to which the values of the past and the present come together to create new and original flavours. An obsession for aesthetic perfection and a strong flavour impact create a culinary experience, which is light but at the same time touching, capable of gratifying the palate and leaving the mind full of flavoursome memories.
Marco Ortolani is the resident Chef and Davide Macaluso is the restaurant manager.