Typical Livorno cuisine
Inland and Sea Dishes.
Villa Tramonto offers traditional Tuscan cuisine, both fish and inland. Our seafront Restaurant offers Daily Menus depending on the catch of the day.
In every dish, Chef Gilberto combines the simplicity of the preparation along with the freshness of local products, in keeping with the local traditions.
Excellencies such as EVO oil – Extra Virgin Olive Oil -, from Tuscan hills, homemade pasta with Wheat Germ, Bolgheri and Suvereto wines and the Violet Artichokes from the Val di Cornia, enhance both the seafood cuisine — the undisputed protagonists are the blue fish and the ‘DOP’ anchovies from Piombino — and the inland cuisine. The 0 km (local) wines are perfect for accompanying all meals and are a great value for money.
1st Courses Fish: € 8–€ 14
2nd Course: € 10–€ 18
Pizza from: € 6, Large salad plate: € 10
Book a table
New and fresh menus, including Vegan or gluten-free menus.
- Lunch on the Terrace
Mainly a light menu based on salads or choose 1 of the 4 main courses that vary every day. Don’t miss out on the spaghetti.
- Lunch on the Beach
If you prefer eating at the bar, you can have a light and quick lunch with pizzas, large salad plates, sandwiches, sweet and savory snacks, soft drinks, coffee and ice cream.
- Theme Night
Have fun at the Cacciucco (fish stew) night or at the Frittura di Paranza (assorted fried fish) night. These specialties are offered once a week.
Chef Gilberto’s suggestions
My kitchen is made of simple flavors, which are created by a combination of fresh produce, especially freshly caught fish and vegetables from the Tuscan hinterland. The essential cooking style combined with the Livorno tradition makes dishes that are light, tasty, rich in flavors and fragrances.
Fish is among my favorite dishes, because we are so close to the Tyrrhenian Sea and the sea’s fragrance has always been a fundamental part of my kitchen. How can I not call into question the famous fish stew:
Cacciucco — Warning! The real dish from Livorno must have the 5Cs.
And of course dishes refined by their simplicity such as: the Triglie alla Livornese (Livorno Mullets), accompanied by the famous Riso al Nero di Seppia (Rice with Squid Ink) and the classic Grigliate di Pesce fresco (Fresh Grilled fish).
For those whose tastes are more tied to tradition, I recommend the Cinghiale ai Profumi (Scented Wild Boar) from the Mediterranean woodland and the unmissable Pappardelle alla Lepre (Noodles with Hare).
For vegetarians I highly recommend my Tortelli di Ricotta e Spinaci (Stuffed pasta with ricotta and spinach) and the more classic, yet at the same time surprising,Tuscan recipe: the Zuppa di Verdure e Pan Cotto (Vegetable stew with small pieces of hard bread). The homemade Pappa al Pomodoro (Tomato Soup) too is unforgettable.
And since I’m a true Livorenese here’s some suggestions just for you: la torta di ceci o Cecina (The chickpea cake), and the legendary Ponce alla Livornese – an aromatic drink made of coffee, rum, sugar and lemon – definitely a fitting end to a tasty meal.