Summer in Versilia is always a certainty and theByron Hotelrecently renovated, a stone’s throw from the beaches of Marble Fort And Stonesantacelebrates this year the reconfirmation of the recognition of the Michelin red guide after a brief hiatus. With excellent experiences at George of the Four Seasons George V of Paris and to Dorchester of London, in Alain Ducasse’s brigade, the Chef Marco Bernardooriginally from Benevento, has managed to conquer with his contemporary, sophisticated cuisine, but also rich in references to the Campania and Tuscan traditions. So, together with seafood appetizers, make way for Neapolitan taralli and Versilian focaccias to dip in oil.

The flavour of the sea finds full exaltation thanks to the fish agingan ancient technique rediscovered a few years ago and perfect for larger fish which after a few days of dry-aging in the cold room they acquire a more marked and complex aroma, which the chef combines for example with escarole kimchi, oxidized lemon and pimenton. In addition to fish, declined according to the seasonality of the raw materials, as in the case of the scampi with asparagus zabaglione and burnt lemon, there is no lack of forays into the hinterland, such as the Chianina carpaccio with wild garlic or the Massa lamb.