ristorazione — Radda in Chianti · Toscana
In the green heart of Chianti Classico, amid hills that still bear the mark of human labour, a family-run restaurant has spent more than thirty years safeguarding the most authentic sense of Tuscan dining — without ever giving up on culinary research.
In Radda in Chianti, the village that in 1924 gave birth to the Consorzio del Chianti Classico (the Chianti Classico winegrowers' consortium), La Loggia del Chianti occupies a corner of the historic centre where time still keeps the measure of the seasons. Here the Bianco family — chef Simone with his parents Michele and Patrizia — has been welcoming guests for more than thirty years, with the discretion of those who have chosen to stay.
The dining room is built around its windows: overlooking the vineyards that slope down towards the valley, they turn every service into an ongoing dialogue with the landscape. This is no decorative backdrop — it is the premise of the story. The same land seen beyond the glass finds its way onto the plate through vegetables from the restaurant's own garden and locally sourced ingredients.
Chef Simone Bianco works on a menu that changes with the season and the availability of produce, moving between reimagined Tuscan cooking and contemporary research. Ingredients follow the criteria of the Slow Food presidium; the presentations — from the beetroot carpaccio to elaborate off-menu creations — reveal a precision that guests compare to Michelin-level cuisine.
The extra virgin olive oil on the table is their own production: one last detail that says everything about the coherence of this place. The page tells the rest.
