Locanda de Banchieri

After spending time working in the Aosta Valley, chef Giacomo Devoto from Sarzana has returned to his native region, where he has converted an old 17C country farmhouse nestled amid tranquil verdant landscapes into an intimate inn with guestrooms and its own farm. Sitting on the panoramic veranda with its views of the sea and the coast, guests are served creative cuisine full of the delicious flavours of the Lunigiana. Devoto’s imaginative recipes are inspired by seasonal ingredients, with many of the vegetables (and the extra-virgin olive oil) grown on the farm itself, while the meat and fish are sourced either from inland or the nearby sea.

Culinary Poetry

• Each dish at Locanda de Banchieri is described as a form of poetry, emphasizing the artistic approach to cooking that transcends mere sustenance.

Integration of Local Agriculture

• The restaurant boasts three hectares of its own garden and olive grove, ensuring that ingredients are fresh and locally sourced, reflecting the culinary heritage of Lunigiana.

Chef's Personal Touch

• Chef Giacomo Devoto personally engages with guests, visiting tables to discuss the dishes, enhancing the dining experience with a personal connection.

Signature Ingredients

• Local Vegetables: Sourced from the restaurant's own three hectares of garden and olive grove, these vegetables are cultivated with care, ensuring freshness and flavor that reflect the essence of Lunigiana.
• Fresh Fish: The restaurant emphasizes the use of seasonal and local fish, prepared with techniques that enhance their natural flavors, making each dish a celebration of the sea.
• Parmigiano Reggiano: A staple in Italian cuisine, this cheese is used in various dishes, adding a rich and savory depth that complements the restaurant's refined culinary style.
• Herbs and Aromatics: Fresh herbs from the garden are incorporated into dishes, providing aromatic notes that elevate the dining experience and connect guests to the local terroir.
• Artisanal Pasta: Handcrafted pasta is a highlight, showcasing traditional techniques combined with modern flavors, making it a signature element of the menu.

Tasting Menus

• Lunezia, andata e ritorno (10 courses): €140
• Alpi apuane e dita di nettuno (6 courses + dessert): €100
• Lunezia, andata e ritorno (7 courses): €110
• Portus lunae (4 courses + dessert): €80

Signature Dishes

• Mare nostrum: €40
• Ballotine di coniglio: €38
• Anguilla e colombaccio: €45
• Aragostella al profumo di brace: €55
• Piccione della val d'elsa: €40