I migliori ristoranti di cucina francese in Toscana

07/12/2025: Last night, by chance, while wandering the streets of Lucca's city center, we were struck by a soft light. We approached and went in to ask if there was a place for two; luckily, there was still a table available. I don't usually write reviews, but this time it was definitely worth it... A super evening... Amazing dishes, top-quality products, a fantastic atmosphere with an extra touch. Thanks to Luis's hospitality, who carefully explained all of David's dishes to us. Highly recommended, a fantastic experience for the palate and the mood. Thanks Luis and David. We'll definitely be back.

21/11/2025: Absolutely love it, and really glad we order the tiramisu, the orange favor brings it to the next level, it’s one of the must try dessert here.

16/04/2026: ChezUgo: The Flavor of Venice in a Unique Atmosphere Returning to "Chez Ugo" after some time was a wonderful surprise. Reuniting with Silvio Nespoli—who masterfully carries on the legacy of his father, Ugo, a dear friend of mine—reaffirmed that passion is at home here. But forget the usual pizzeria: this is a contemporary project that combines the research of a bistro with the excellence of the art of baking. The restaurant is spectacular, created from the old cellars and warehouses overlooking the "fossi" (the Medici canals) of the Venezia district. The interior architecture is modern and intelligent: the floors with large glass inserts allow views of the ancient structures below, creating a visual bridge with the history of Livorno. The large, round, sound-absorbing panels hanging from the characteristic vaults are also striking: a design choice that creates a unique atmosphere and, above all, limits noise, allowing for pleasant conversation even when the restaurant is full. Pizza: the dough and the pantry I always say: the dough is everything. Without structure, aroma, and lightness, there's no pizza. Here, the base is a masterpiece of digestibility, made with meticulously selected ingredients: hand-picked tomatoes, San Daniele DOP, Branchi cooked ham (strictly cooked at the end), sausages from the Antica Norcineria Battaglia in Livorno, and prized Cantabrian anchovies, desalted and cleaned by hand. Quality here isn't just a slogan; it's a meticulous daily process. Silvio selects only the best, and it shows in every bite. The restaurant also boasts a carefully selected wine cellar, perfect for pairing both pizzas and the creative dishes at the Bistrot. Some suggestions from the menu Each dish is a medley of flavors, aromas, and textures, beautifully balanced and delightful creations. So we can discover: Parma and Positano: for those seeking the elegance of Mediterranean flavors. Escarole, Amatrice, Speciale: for those seeking a more bold and traditional character. Contadina Vegana: a demonstration of how plant-based cuisine can be gourmet. In short, whether you choose to sit outside, caressed by the breeze along the canals, or inside, enveloped by the ancient walls, amidst the reflections of glass and steel, ChezUgo remains a reliable choice. An experience that combines Livorno's tradition with a truly surprising contemporary vision.

10/04/2026: Spotlessly clean inside. Lovely lunch menu