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Hotel Byron Forte dei Marmi
Dry-aged blackspot seabream, Amalfi lemon and marinated fennel.
Marinated amberjack, celery and lesser calamint.
Cuttlefish risotto with peas and pollen.
Purple artichoke with snails, sea lettuce and wild garlic.
Gragnano linguine, with ragout of clams, samphire and smoked garlic.
Eliche pasta, striped red mullet, string beans and peanuts.
Croaker fish, agretti and almonds.
Massa Black lamb, flowering courgettes, mint and fermented garlic.
Laura Peri Muscovy duck, carrots, capers and ginger.
Strawberries, mascarpone chantilly and lemon balm.
Chocolate, Strega liqueur and sour cherries.
Creamed rice, rhubarb and vanilla.