Foodstyle

In the kitchen, Forte dei Marmi unites its seagoing tradition with the genuine flavors of inland Tuscany – in a perfect balance.

Anyone who appreciates simple flavors will fall in love with Valè’s inimitable, hot and crunchy schiacciatine with oil and salt, or Orlando’s richer filled focaccine. For tradition at the table, try tordelli filled pasta with meat sauce, a dish typical of inland Versilia, or spaghetti with arselle coquina clams, dug fresh along the water, bursting with the scents of the sea. And if you’re an aficionado of Tuscany’s world famous wines, well, let’s just say Forte will never disappoint.

In the Forte dei Marmi municipal territory, just 9 square kilometers, you’ll find 4 Michelin-star restaurants: an extraordinary concentration of quality, flavor, and culinary art. But stars or not, genuine flavors can be found everywhere in Forte: at the trattorie on the beach as at the agritourism centers in the hills, every forkful is a delicious discovery.

MICHELIN -STAR RESTAURANTS

BISTROT FORTE DEI MARMI

In the southernmost stretch of Viale Achille Franceschi, the elegant Bistrot Michelin star restaurant, managed since 1990 by the Viani family, relaunches the cooking of the “good old days” in a more modern, more highly evolved key. According to a refined, selective culinary philosophy.

See the recipe for Black Cuttlefish, Pinewood and Lettuce Risotto

LA MAGNOLIA, HOTEL BYRON

On Forte dei Marmi’s seaside boulevard, the La Magnolia Michelin restaurant at the 5-star Hotel Byron welcomes guests into an elegant atmosphere where, with its simplicity and its wealth of flavors, the refined à la carte menu captures the imagination and Chef Cristoforo Trapani proposes an unexpected gastronomic experience with a cuisine he defines as “Tusco-Campanian fusion.”

See his recipe for Spaghettoni with Yellow Tomatoes, Shrimp, Burrata, and Puffed Pork Rind

RISTORANTE LORENZO

In the heart of Forte dei Marmi, since 1980 the Ristorante Lorenzo Michelin restaurant has been telling a family story of art and hospitality. Lorenzo Viani, of the family of the Expressionist artist and writer of the same name from Viareggio, turned his talent to restauranteering when he was still very young. Still today, with his daughter Chiara, he pursues his vocation to extend the best in hospitality and to satisfy his guests. Gioacchino Pontrelli – who has orchestrated work in the kitchen for many years – “transforms” his raw materials, never betraying nature but exalting the characteristics of any ingredient.

See the recipe for Black Linguini “Aglio Olio e Peperoncino” with Scampi Tartare and Scent of Lime

LUX LUCIS, HOTEL PRINCIPE FORTE DEI MARMI

Lux Lucis is the Michelin restaurant on the terrace of the Hotel Principe Forte dei Marmi, hovering in the splendid landscape between the mountains and the sea. Chef Valentino Cassanelli’s menus are free expressions of the best of Italian cooking, elegant dishes that balance the best of seasonal ingredients from land and sea in an analogous, delicate equipoise.

See the chef’s recipe for Seared Scallops with Coral Carbonara, Bitter Herbs and Sea Urchin