Carpaccio di rapa rossa
An off-menu dish with an elaborate composition, in which beetroot is treated with artisan care and paired to bring out its natural sweetness.
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Dining · Radda In Chianti (SI)
Creative Tuscan cuisine in the heart of Chianti, with its own garden and olive oil
Eccellenza Italianacertificata 2026–2027
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The place
In the heart of the village of Radda in Chianti, where the Consorzio del Chianti Classico was founded in 1924, Ristorante La Loggia del Chianti welcomes its guests with the warm atmosphere of a family-run business. Chef Simone Bianco, supported by his parents Michele and Patrizia, offers a cuisine that combines Tuscan tradition with contemporary creativity, showcasing local ingredients, vegetables from the restaurant's own garden and its own olive oil. The dining room, with panoramic windows over the surrounding vineyards, provides an evocative setting for dishes marked by artisan care and genuine passion.
At the table
In the historic centre of Radda in Chianti, the village where the Consorzio del Chianti Classico was founded in 1924, Ristorante La Loggia del Chianti carries forward an offering that weaves together Tuscan tradition and contemporary research.
Why you can trust it
Ristorante La Loggia Del Chianti is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Ristorante La Loggia Del Chianti is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
An off-menu dish with an elaborate composition, in which beetroot is treated with artisan care and paired to bring out its natural sweetness.
Creamy risottos in which the chef expresses his ability to work seasonal ingredients with technique and sensitivity, achieving refined balances of flavour.
Off-menu dishes dedicated to those who choose a plant-based diet, in which vegetables from the restaurant's own garden and local produce take centre stage in refined preparations.
The classics of local tradition interpreted with respect for the original recipes and attention to the quality of ingredients, from zero-kilometre produce to the restaurant's own olive oil.
The figures
What visitors say
«Ristorante comodissimo da raggiungere e dove verrete catapultati nella realtà e dimensione di Simone Bianco chef con caratura internazionale.»
«Simone ci aveva preparato dei fuori menù eccellenti: un carpaccio di rapa rossa elaborato e molto buono, un gustosissimo risotto.»
«Lo chef ha molta cura nel trattare gli ingredienti, si percepisce la passione che ha per il suo lavoro ad ogni boccone.»
«Cena con amica in un posto scelto da lei, approvato al 100%. Chef pazzesco con creazioni e ricerca nei piatti da stella Michelin.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The vegetables come from the restaurant's own garden, ensuring freshness and traceability from the earth to the kitchen.
Ristorante La Loggia del Chianti produces its own extra virgin olive oil, which accompanies the dishes and stands as a distinctive feature of the offering.
The choice of ingredients favours local producers and short supply chains, in harmony with the Chianti territory and its excellences.
Chef Simone Bianco varies the offering following the seasons, with dishes that change to respect the natural pace of the ingredients.
