Lux Lucis
Forte dei Marmi, Italy
⭐1 Star
The Experience
From Michelin Guide
A lift takes guests up to the roof garden of this restaurant housed in the Principe Forte dei Marmi hotel, where a terrace provides the perfect setting for an aperitif with its enchanting views of the coast and (if you’re lucky) beautiful sunsets. From here, you move into the dining room preceded by an open-view kitchen. Originally from the hills around Modena, the chef here likes to include Emilian touches in his perfectly presented dishes. The wine list has an unusual layout, with wines listed according to grape variety and each one accompanied by an interesting description.
Unique Things
From Visitor Experiences
Breathtaking Location with Panoramic Views
Lux Lucis is uniquely situated on the rooftop of Hotel Principe Forte dei Marmi, featuring floor-to-ceiling windows and a terrace that offer stunning panoramic views of the Apuan Alps and the Tyrrhenian Sea. This abundance of natural light and scenery creates a dining environment that is as visually impressive as the cuisine itself.Artistic Ambiance with Renowned Sculptures
The restaurant incorporates magnificent marble sculptures by Korean artist Park Eun Sun, which imbue the space with a soothing and transcendent artistic aura, blending culinary art with visual art in a rare and unconventional way.Culinary Innovation Rooted in Personal Stories and Wine Pairing
Chef Valentino Cassanelli’s cuisine is a free and creative expression of Italian cooking, deeply inspired by his personal experiences and the rich biodiversity of the local coastal region. Moreover, the dishes are often developed in close collaboration with Maître Sommelier Sokol Ndreko, starting from wine flavor profiles to create delicately balanced menus that journey from land to sea.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Lux Lucis in Forte dei Marmi include:
Pigeon: Featured in the signature dish "A Far Journey," the pigeon is cooked in its carcasses and finished on Mediterranean herbs, highlighting a balance of sweetness and herbaceous notes.
Mediterranean herbs: Used to finish the pigeon dish and also incorporated in sauces, these herbs bring a fresh, aromatic dimension that contrasts with richer elements like roasted sea anemone onion sauce.
Roasted sea anemone onion (Genoese style): This ingredient provides a roasted, savory depth to the pigeon dish, paired with Mediterranean herb green sauce and spicy 'nduja oil for complexity and heat.
'Nduja oil: A spicy, fatty oil derived from the Calabrian 'nduja sausage, used to add heat and animal fat richness to dishes, enhancing the flavor profile with a southern Italian touch.
Mascarpone parfait with lemon sea water air and sea herbs, topped with caviar: This pre-dessert combines creamy, citrusy, and briny elements, showcasing Lux Lucis's creativity in balancing salty and sweet flavors, and highlighting local sea influences.
These ingredients reflect Lux Lucis's philosophy of combining local Mediterranean biodiversity with refined techniques and creative flavor contrasts, especially between land and sea elements.