Restaurant
Chef Paolo Vannicola’s kitchen
A kitchen that rediscovers forgotten flavours and turns every meal into a moment to remember. Open all year for lunch and dinner, by reservation only, in a dining room surrounded by woodland with a terrace open to the Scansano hills.
The Chef
Born in Rome, settled in the Maremma
Paolo Vannicola trained alongside Michelin-starred chefs and in renowned international kitchens. Then he chose San Lodovico, where he lives and works all year round.
He divides his time between the kitchen and searching out the best of the area: producers, gardens, olive mills and small supply chains that in the Maremma you only find by knowing the people who keep them alive. He grows the estate’s vegetable garden, a few hundred metres from the dining room.
His cooking puts the ingredient and the season first. Recognisable produce, no showmanship: each meal as a single moment, made with care.
Where it comes from
Every dish tells a story
Every ingredient comes from this land.
The garden
Vegetables and herbs grown by the Chef, following the season.
The olive grove
The estate’s extra virgin olive oil, from Frantoiano, Leccino and Moraiolo, with a particularly high polyphenol content.
The forest
Game chosen with gamekeeper Lattanzio Benelli, who has looked after the estate’s wildlife balance for years. Mushrooms and truffles when the season allows.
The Maremma
Cheese, cured meats, wine and produce from local producers the Chef knows in person.
Game is not produced. It is received.
It has a history and a landscape. It reaches the kitchen when the season and the balance of the wildlife allow, which is why it is not always available. Cooking it well is a way of respecting the animal and the land.
For our guests
From breakfast to dinner
Lodge guests can use the restaurant throughout the day. Breakfast is included in the stay; lunch and dinner can be booked directly with the kitchen.
In the kitchen with the Chef
Two experiences, included in your stay, for those who want to see how a dish comes together.
Around the fire
Open-fire cooking with the Chef on dedicated evenings. 3 hours.
From garden to table
Picking in the garden, then cooking with the Chef. 2–3 hours.
Reservations
Tables are booked directly with the kitchen
The restaurant booking form sends your request straight to the Chef. Give the date, lunch or dinner, number of guests and any dietary requirements.
Or call or message us on WhatsApp: +39 347 237 1140