We are located in Marina di Pietrasanta, a seaside village in the municipality of Pietrasanta. A city known all over the world for being one of the most important international centres for the processing of marble and bronze, an artistic heritage of Tuscany.
The village that stretches towards the coast is one of the most famous seaside resorts in its region and right on its beach, it has a star: we are talking about the Michelin star of the Franco Mare restaurant.
Its story began in 2005 when the Stefanini family, already operating in the seaside resort sector, entrusted the opening and management to the two brothers Davide and Nicola, who boast the title of sommelier.
The distinctive feature of this family management is one of the strengths of Franco Mare: the family owns a boat managed by Andrea Stefanini, who as a professional fisherman is responsible for providing only the best fish for the restaurant. Thanks to its large agricultural plot, Franco Mare is also able to bring only the freshest vegetables to the tables. There's no mucking about with the ingredients, 0 km and always in season.
On entering, we immediately notice that Franco Mare is very different from the usual beach restaurant. The interiors are well-kept, sophisticated spaces adorned with refined, designer items that recall the sea without being obvious or excessive. We can, therefore, savour with our own eyes the desire for perfection in the small details, never left to chance, and in the arrangements of the external part overlooking the pool.
The kitchen is under the command of the kitchen staff, made up of competent and attentive workers, and managed by Michelin starred chef Alessandro Ferrarini. His interpretation of gastronomy comes close to art, and he demonstrates it with dishes that highlight the excellent raw materials by combining them in a symphony of flavours, which is completed with the visual representation of dishes that touch upon contemporary works, sometimes literally.
Fish are the piece de resistance of this restaurant which offers an excellent tasting menu characterized by unexpected flavours such as that of Cetara anchovies cooked with raisins, rum and pine nuts or Turbot with carpet shell clams enriched with turnip greens and beurre blanc.
When cooking becomes art, the famous Homage to Banksy is born, the dessert that portrays the work "Girl with Balloon" by the iconic British artist. The famous red balloon is an excellent blend of champagne, strawberry and yuzu that makes the ending of our gastronomic experience at Franco Mare unforgettable.
The symphony of taste is not just about food. The owner Nicola's experience as a sommelier has enabled the restaurant to acquire prestigious labels from all over the country and from France. Each dish is accompanied by its own wine, expertly selected to enhance the flavours and indulge the customer.
In this context of excellence, San Benedetto Millennium Water fits perfectly: with less than 0.0001% nitrates, originating from a millenary aquifer and its balanced flavour is the choice of Franco Mare which, also through water, celebrates the purity of its ingredients. The glass format of the elegant bottle is the touch that completes the mise en place, designed to be simple and refined.
Franco Mare is the visual experience of modern dishes composed with flair and precision, the symphony of unexpected flavours, very fresh ingredients and combinations whose purpose is to "make the dish sing, make the palate resonate" as chef Alessandro Ferrini tells us. A temple of fine dining that allows its guests to enter a new dimension of food and wine.
Franco Mare, Marina di Piestrasanta (LU)
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