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’s autumn 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
Tomato and bread soup €9
Autumn salad with edible flowers and vegetable dip €10
Pisan corn-and-bean soup €15
Pasta with beans €15
Tuscan onion soup €15
Linguine with garlic, olive oil and chili pepper €15
Swiss chard flan with goat blue-cheese fondue €15
Chestnut gnocchi with fresh mushrooms €20
FISH DISHES
Anchovies three ways: salted, marinated and “poor-style” €18
Cuttlefish tagliolini in chard and spinach stew €16
Roast mullet €25
Paccheri pasta with seafood sauce €20
MEAT DISHES
Manfreda pie, the ancient version of Tuscan pâté on toast €12
Valerio’s Tuscan appetizer board €20
Meat-filled ravioli with cheese cream and truffle shavings €25
Maccheroni with rustic farmhouse sauce €18
Pan-braised pork livers €18
Roast cockerel with sweet wine glaze €18
Chianina steak or sliced steak grilled over cypress wood €6 per 100 g
DESSERTS
Almond biscuits with sweet wine €7
Mascarpone cream cup €7
Grandmother’s custard tart €7
Chocolate pudding €7
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.