Il Frantoio In Montescudaio

Had a wonderful meal here yesterday - exquisite food, excellent service, and the best bread we've eaten in Tuscany. We had the Blu di bufala (Buffalo blue cheese) and Trancetto di baccalà (Cod with citrus fruits and puntarelle) starters followed by the Fagottelli di fonduta (cheese fondue ravioli with black truffle), the Spaghetti with octopus chorizo and the roasted endive (Indivia arrosto) mains - all were absolutely wonderful. The ravioli were outstanding and are a 'can't miss' if you do visit. Can't wait to go back when the outdoor terrace is open, as the views of Montescudaio and the coast are spectacular. A great place to go for a special occasion, or just to treat yourself or someone special. You deserve it!

First time at this restaurant. Modern but sober and pleasant furnished room. Too bad about the noise when there are tables and they allow you to talk calmly with your diner. I recommended sound-absorbing panels. Chef Simone proved himself capable of combining innovation and tradition with excellent products. The tagliolini with pigeon and blueberries are excellent, as are the gnocchi with fennel, crunchy black cabbage and chicken bittarga. Worth trying, as are the non-trivial desserts. The service needs to improve. Still good at the chef. See you soon

L’esterno del locale si presenta molto bene, terrazza panoramica e pergolato. L’interno, dove abbiamo mangiato non è niente di particolare, una sala abbastanza grande, moderna e poco arredata, molto impersonale. Anche la mise en place minimale, runner chiari, posate e bicchieri. Servizio ottimo e molto curato, attento al cliente in tutto, con refill del pane non appena finiva. Piatti buoni, curati, ma che non giustificano il conto veramente alto per ciò che si è mangiato. Un primo piatto a testa, un secondo diviso in tre, un dolce a testa, vino, acqua e tre caffè 53€ a testa. Sono contenta di aver provato ma non ci tornerei.

The restaurant has a lot of potential, but more attention should be paid to details (even in the furnishings) and give a more complex experience. However, we had a very good time, an overall positive experience and we would like to return to see future progress in the kitchen. Thank you 🪻

Tried it in the summer Great cuisine this evening in Montescudaio! The dishes enjoyed with my family were all passed with flying colors, starting with my bird dumplings: made with strictly homemade pasta and stuffed with pigeon, wood pigeon and duck, accompanied by herb sauce, butter and sage. The latter was reminiscent of the green sauce used to accompany boiled meats and went beautifully with the pasta. I was also able to taste from my son and my partner some very delicate guitars with white pork ragout with toasted pine nuts and from my younger son (who was celebrating his birthday today) some fantastic octopus cappelletti on caper and lemon sauce. For the second course, apart from my partner who ate an excellent duck, we had lamb that literally melted in your mouth, accompanied by two types of peppers. To finish I had an excellent and well-assorted plate of cheeses (with 2 pecorino cheeses, cocoa and difossa, and 2 blue cheeses) with pepper jam. The dinner was accompanied by an excellent blend of the local Prima Pietra estate. The service was professional and courteous.

Everything special, real compliments.

Elegante, piatti equilibrati, presentazione sobria ambiente confortevole. Torneremo. Consigliato

ein empfehlenswertes überraschendes Restaurant im Nirgendwo. Die Speisen waren sehr kreativ und sehr lecker!!!!