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Cooking, above all, is an act of love
My idea of cuisine is rooted in a delicate balance between tradition and innovation. I love starting from the authentic flavors of memory — simple, honest ingredients like cherry tomatoes, olive oil, garlic, and fresh herbs — and then allowing space for bolder influences that enrich the experience without ever compromising its essence.
My work is guided by method, sensitivity, and deep respect for raw ingredients. I believe in seasonality, in short supply chains, and in the value of small, thoughtful details. Every dish, to me, must tell a story: the origin of an ingredient, a memory, an idea.
Refinement is never an end in itself, but a means to enhance simplicity and give it new light. With every service, in every gesture, I strive to convey precision, harmony, and a deep attention to the well-being of those at the table.
My idea of cuisine is rooted in a delicate balance between tradition and innovation. I love starting from the authentic flavors of memory — simple, honest ingredients like cherry tomatoes, olive oil, garlic, and fresh herbs — and then allowing space for bolder influences that enrich the experience without ever compromising its essence.
My work is guided by method, sensitivity, and deep respect for raw ingredients. I believe in seasonality, in short supply chains, and in the value of small, thoughtful details. Every dish, to me, must tell a story: the origin of an ingredient, a memory, an idea.
Refinement is never an end in itself, but a means to enhance simplicity and give it new light. With every service, in every gesture, I strive to convey precision, harmony, and a deep attention to the well-being of those at the table.
A genuine expression of the land, interpreted with creativity and lightness to offer an immediate and instinctive experience. A true sensory journey that that unveils the soul of Tuscany.
My tradition has embraced open-fire cooking in this magical place. I seek contrasts to enhance the tasting experience
A true quality experience is not measured by time, but by the memory it leaves behind
Riccardo Milza
At the heart of the Tuscan Maremma, four miles from Castiglione della Pescaia and the sea, is Tenuta La Badiola: 1,200 acres of land dotted with olive groves and vineyards, and surrounded by rolling hills and Mediterranean scrubland.
In this wonderful natural setting, the exclusive L’Andana resort s home to LA TRATTORIA ENRICO BARTOLINI, a stylish, gourmet restaurant dedicated to the most authentic local cuisine, interpreted creatively and delicately for an instantly rewarding yet refined eating experience.
The large windows overlooking Mediterranean scrubland and vineyards, the open kitchen and the wood-fired oven all enhance the taste of the food, and the wooden beams, exposed brickwork, stove and tiled floor give the restaurant a feeling of intimacy and warmth.
To one side is a large terrace, overlooking the vegetable gardens and surrounding hills, and a smaller room, ideal for private dinners and special occasions.
AT L'ANDANA
Località Badiola | Castiglione della Pescaia (GR)
OPENING HOURS
7:30 PM – 10:30 PM | From May to September
Closed on Mondays
FOR RESERVATIONS
Tel. +39.0564.944.322 | ristorante@andana.it
