Ristorante La Magnolia
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Innovative flavors inspired by the Tuscan sea and countryside

Cristoforo Trapani’s cuisine will amaze you with its simplicity in an exciting intersection of regional influences, as he offers you all the wonders of land and sea tinged with the colors of his Campanian roots.

His dishes feature the freshest of ingredients, such as the yellow and red “Piennolo” tomato from Mt. Vesuvius, the purple artichoke from Schito, yellow lemons from Sorrento, and red Mazara prawns, alongside Tuscan classics such as Zeri lamb, schiaccione beans from Pietrasanta, and crustaceans from the Tyrrhenian sea.

Two proposed culinary experiences—La Versilia and Otto assaggi a mano libera pescando con lo Chef—guide diners along the way to discovering simple, yet stimulating dishes.


Winter by the sea

Stone with sea water and lemon jelly and marinated anchovy
Salsify with a cream of ray fish
Grilled razor clam
Fried seaweeds and sea asparagus


Violet artichoke from Schito

Roasted with Colonnata’s bacon garlic and parsley


Marinated red mullet and nettle

Whelks and Sorrento lemon


Squid risotto, ginger and lime

Mozzarella and wild herbs


Spaghettone of Gragnano with yellow tomato

Burrata red shrimp and blow rind


Rigatoni and tomato

Creamy mozzarella of bufala, basil


Chianina beef by Silvano

Curly endive, broad beans, peas and mustard


Black ruff mugniaia’s way

Salicornia, red tuna bottarga


Lamb of Zeri

Whisky, onion, mint and lemon


Lemon and Sorrento walnut

Tuscan olive oil and mint


Annurca’s apple pie

Caramel ice cream and mint