RESTAURANT LOCANDA SANT'AGATA
BOOK
LOCANDA SANT'AGATA
Contact us for a quote tailored to your needs.
Contact us for a table.
Meat and Fish
The Menu
The menu at Locanda Sant'Agata restaurant follows the rhythms of nature. The best of each season, the finest local products, and the best wine pairings.
RESTAURANT OPENING HOURS
summer: 9:00 AM to 11:00 PM
winter: 9:00 AM to 10:30 PM
closed on Tuesdays, unless otherwise noted
Locanda Sant'Agata Menu
An expression of the flavours and aromas of the region, Locanda Sant'Agata's kitchen offers four menus that work exclusively with fresh, high-quality ingredients.
Here, dishes acquire a special taste and intense aroma: from the buckwheat tartlet with organic ricotta from the park and strawberry reduction, to the puff pastry panzerotto filled with shellfish and served with a julienne of cuttlefish, cherry tomatoes, and basil, or the Cinta Senese in a brown reduction with lard, as well as the Chianina steak, wild boar, and the San Rossore fallow deer cooked in the poacher's style. You will also find daily desserts prepared by the chef.
For holidays such as Christmas, New Year’s Eve, and Easter, special menus will be available.
Here, dishes acquire a special taste and intense aroma: from the buckwheat tartlet with organic ricotta from the park and strawberry reduction, to the puff pastry panzerotto filled with shellfish and served with a julienne of cuttlefish, cherry tomatoes, and basil, or the Cinta Senese in a brown reduction with lard, as well as the Chianina steak, wild boar, and the San Rossore fallow deer cooked in the poacher's style. You will also find daily desserts prepared by the chef.
For holidays such as Christmas, New Year’s Eve, and Easter, special menus will be available.
The Menu
The menu at our restaurant is constantly evolving, following the rhythms of the seasons and utilizing fresh products, ensuring that guests enjoy a gastronomic experience that is always different.
The Wine Cellar
Our wine cellar holds over 370 labels: Tuscany’s finest, biodynamic wines, and Triple A wines, with a special focus on local small producers.
CHEF & PATRON
Nicola Micheletti
The Art of Doing It Right
In the Kitchen with the Chef
Nicola Micheletti is the chef at Locanda Sant'Agata’s restaurant and the first Euro-Toques chef of the Pisa area. Coming from a family of chefs, he offers a cuisine that evokes emotions, bringing memories to life through the most authentic flavours.
ON THE TABLE
Territory, Creativity, and Taste
Chef Nicola Micheletti’s cuisine is characterized by recognizable flavours, high-quality ingredients carefully worked and enhanced by subtle, constant innovations. Every ingredient is essential and treated with care, preserving its original taste. This balance of flavours brings cutting-edge dishes to the table, while respecting tradition and a healthy lifestyle. The Chef continually searches for valuable, original products, particularly from the local area, to make them the true stars of the dishes, preserving not only their organoleptic properties but also their flavour and authenticity.
