A signature gastronomic experience
At Villa Maya’s restaurant, every moment is a sensory journey into the most authentic Tuscany. Chef Susy — the soul and heart of the kitchen — blends tradition and innovation, creating dishes that combine timeless flavors with touches of creativity.
The ingredients come almost exclusively from local producers: seasonal fruit and vegetables harvested in the morning, selected meats, ultra-fresh fish (caught in the Mediterranean), and extra-virgin olive oils from the surrounding area.
A menu that tells the story of the land
The menu is constantly evolving and follows the rhythm of the seasons. You will find both land and sea dishes, along with equally refined vegetarian options — from a reimagined pappa al pomodoro with new-oil crostini, to chianina steak with truffle, all the way to the catch of the day served with garden vegetables.
Each dish is designed to highlight the quality of the ingredients, with an elegant and contemporary presentation.
Villa Maya menu
Sometimes, the most authentic ideas are born in silence. It was there, among the yellowed pages of an old Tuscan cookbook, that Chef Susy rediscovered a world scented with memory: the Maremma, Carducci, stale bread, new olive oil, the aromas of the vegetable garden. From that discovery came “Primitiva 1907” — Villa Maya’s new autumn menu, a tribute to nineteenth-century Tuscany and its truest roots: peasant cuisine, simple flavors, the beauty of slow gestures.
The dish that inspired the name is a pappa al pomodoro prepared as it once was — essential, honest, full of stories. Because for Chef Susy, cooking is storytelling: a dialogue between past and present, shaped by authentic ingredients and deep respect for tradition.
Every dish in this menu is a fragment of Tuscany: a harmonious, elegant, and slightly nostalgic journey designed to celebrate the land that surrounds us and that we cherish every day.
“Primitiva 1907 is my Tuscany: authentic, harmonious, a little nostalgic. A story to be savored slowly.” — Chef Susy
VEGETARIAN DISHES
Fresh garden vegetable soup in various textures €12
Flower salad with pinzimonio €10
Ignudi with tomato sauce €15
Wild herb flan €12
FISH DISHES
Cocoa tagliolini with garlic, oil and chili cream, and mullet bottarga €15
Grilled squid €18
Livorno-style stockfish €18
MEAT DISHES
Fresh pasta of the day with farmyard ragù €15
Valerio’s summer snack (prosciutto, pecorino and bruschetta) €15
Roast rabbit €17
Steak or sliced beef (scottona or local cow) smoked with cypress leaves €6 per 100g
SIDE DISHES €5
Roasted potatoes
Beans with sage
Seasonal cooked greens
Boiled or pan-sautéed vegetables in an iron pan
Fresh vegetables
DESSERTS €7
Tuscan biscuits with sweet wine
Ricotta from Maurizio and Eliana with linden honey
Fresh fruit
Cover charge €3 per person
Wine List
The wine cellar is a journey through taste, featuring labels from the Pisan Hills, renowned Italian producers, and a carefully curated selection of champagne and international wines. Our staff will be pleased to recommend the perfect pairing or arrange guided tastings in a private lounge.
Atmosphere and Service
The restaurant’s spaces are intimate and refined: wooden beams, soft lighting, and large windows overlooking the park. In summer, you can dine outdoors under the stars, surrounded by the fragrance of blooming flowers.
The service — attentive yet discreet — will make you feel at home while offering all the care and elegance of a high-level restaurant.
The restaurant is open for dinner only and offers an à la carte menu, reservation is required.