Mattia Nesi's contemporary cuisine conquers "Le Bistrot"

Identity, seasonality, and a strong focus on plant-based cuisine. This is how the new Executive Chef reimagines culinary excellence at Florence's iconic hotel.

FLORENCE – Having turned the page after the departure of its historic chef, Villa Cora wastes no time in officially presenting its new gastronomic vision. Leading the team at the exclusive 19th-century hotel overlooking the Boboli Gardens is now Chef Mattia Nesi, who has just signed the restaurant's new, highly anticipated menu The Bistro.

At the heart of this renewed approach is an almost sacred respect for raw materials. Nesi offers a simple, precise, and contemporary cuisine, combining modern techniques with seasonal rhythms and a deep connection to the Tuscan region.

A menu between land, sea and plant research

The real novelty of the course signed by Mattia Nesi is the centrality given to plant-based proposalsNo longer just alternatives, but true pillars of an inclusive and modern culinary experience.

The gastronomic journey unfolds through dishes studied down to the millimeter:

• The Appetizers: The miso-marinated hake stands out with a light seafood and meat broth, a perfect example of delicacy and depth. For meat lovers, the beef is reinterpreted with a tarragon potato cream and a sweet and sour jus.

• The First Courses: The dialogue between marine and vegetal elements is evident in the risotto with creamed escarole, clams, and seafood-flavored jelly. plant based, the chef offers the character of the ravioli with goat cheese and leek and the creativity of the vegan fusillone with red peppers, toasted almonds and basil emulsion.

• Second courses: Precise cooking and unexpected pairings, such as tuna accompanied by snow peas, broad beans, and bottarga, or lamb served with peas in various consistencies, cherry jelly, and mint.

The finale is entrusted to a pastry that plays on contrasts, where the freshness of the raspberry namelaka and spicy notes contrasts with the intensity of the gianduia cake with mascarpone ice cream and citrus accents.

An all-day experience

Mattia Nesi's cuisine blends seamlessly into the evocative spaces of Villa Cora. ​​Guests can savor the chef's creations while wandering through the exotic elegance of the Moorish Hall and the light of the winter garden by the pool.

The Bistro It thus confirms its status as a hub of excellence, open throughout the day, from a rich artisanal breakfast to dinner. Not to mention the year-round events that have become a landmark for the city: the famous Sunday brunches during the winter and the charming poolside evenings in the summer.

With this step, Villa Cora not only guarantees the continuity of its legendary hospitality standards, but also projects itself into the future of Florentine dining with a fresh, consistent, and decidedly recognizable signature.