Locanda di Bruno In Pietrasanta

Excellent food, very nice interior (must be wonderful in summer), we will return even if it will be very difficult to find a seat.

A beautiful restaurant on the hill above Pietrasanta, nestled in the greenery along a stream surrounded by bamboo! Beyond the beauty of the location, we can only give 5 stars to the service, the kindness of the staff, and above all, the quality of the dishes, expertly prepared and served with care. The fish is excellent, fresh, and carefully selected. The wine is excellent, reflecting Stefano's passion. You can find excellent, carefully selected French champagnes. And that's coming from me, a fan of Italian sparkling wines. Overall, a wonderful experience, both culinary and wine-related. The atmosphere is pleasant and relaxing, perfect for enjoying a meal to the fullest. Highly recommended!

This restaurant in the hills behind Pietrasanta is an oasis of tranquility. When the weather permits, you can dine in the tastefully decorated and fenced outdoor area in front of the restaurant, which creates a relaxed and romantic atmosphere in the evenings. You can choose between a fish and a meat menu. Among the various dishes, generally good in my experience (I've been there four times), Bruno's lasagnette, served with peeled seafood, deserves a special mention. It's a truly tasty and delicate dish, worth the trip, as a famous guide would say. Another highlight is that all the desserts are homemade. The service is friendly, especially the owner, who is very hospitable, but also attentive to any needs and professional. The wine list is also extensive, and I appreciate the fact that there are even half bottles of good quality available, since my partner doesn't drink wine.

Wonderful, every dish is 10/10. 100% recommended.

The best restaurant in Tuscany founded by Poles

La Locanda di Bruno, located at Via Solaio 67 in Pietrasanta, is one of those places that stays etched in your heart. Nestled in the beautiful Versilia hills, it immediately exudes a magical, almost surreal atmosphere, where nature and flavor meet in perfect harmony. The cuisine is a true sensory experience: each dish reflects care, passion, and a commitment to quality. The house antipasto is a journey of flavors that captivates at first bite: from the eggplant and provola millefeuille to the bresaola roll stuffed with fresh cheese, passing through the sausage and stracchino crostini, the inn's quiche, and the delicate tomato flan with a ricotta heart and basil sauce. Everything is balanced and harmonious, with fresh ingredients and meticulous presentation. Next, the wild boar stew with chickpeas flavored with sage and rosemary is a rich, authentic dish that elegantly showcases tradition. The staff deserves special mention: polite, friendly, always available and knowledgeable, they guide you through the gastronomic journey with professionalism and warmth, making the experience even more enjoyable. La Locanda di Bruno is a refined establishment that embodies the best of tradition and transforms it into an unforgettable experience. A place worth discovering, visiting, and above all, appreciating.

Excellent quality, served quickly in an unsophisticated but well-kept and pleasant environment.

What can I say, first of all, one of the few times I find good bread and focaccia, and also warm, what is important to me is the delicious first courses, the Catalan style is beautiful and tasty, not to mention the bill, very honest, very fast service

I'm certainly not the first to say this, but believe me: it was a wonderful experience! Seafood and meat appetizers, spaghetti with clams, tordelli, baked sea bass, tegame del solaio... basically, choose what you like and you won't go wrong! And for dessert, I loved the ricotta one! Interesting wine list (we had two bottles of Champagne and one of Pinot Noir for eight people).

A delightful, cool spot in the hills. A breath of fresh air in the 'wannabe-luxury' junk of tacky Versilia. The food was a bit below expectations, despite the friendly service and good-quality ingredients. Spaghetti with clams, low in salt, without shells or parsley: convenient, but it seemed a bit hospital-like. Borlotti bean and mussel puree: good flavor, very few mussels and some chopped; I'd increase the proportion of legumes. I'd change the name to 'alla Catalana'; there was no stew or tomatoes, just a few boiled shrimp and a vegetable dip. We'll give it another chance; suggestions are welcome.