Botton d’Oro

Ours is a typical Tuscan kitchen with the typical recipes of Lucca. The cuisine of Lucca is the love of tradition, quality of raw materials and the quest for violating the original taste less as possible (for example the use of extra-virgin preferred to the animal fat). The basic ingredients of typical Tuscan kitchen are: the olive oil, the spices fresh, the seasonal vegetables, the eggs and the flour. The dishes, that our customers like and order, are the most typical dishes of the traditional seasonal cuisine of Lucca. Our restaurant "Botton d’Oro" is a few km from the heart of Lucca, recently opened to the public to enjoy the Tuscan kitchen. Another strong point of our cuisine is the wine: we choose only the wines from the Lucca’s hills, great for any kind of combination, the wines are precious and Lucca boasts a wide choice.

We can organize events in Lucca, special lunches or dinners for exceptional occasion like baptisms, Holy Communions, weddings, birthdays, amazements... this is a restaurant with creative and tailor-made menus for those wanting to discover typical local specialities of Lucca. On request our restaurant can produce special menus for food allergies, intolerances, and more.

Tuscan kitchen, in addition to the usual recipes for which we are used, hide the old classic recipes, accompanied by typical Tuscan products in time forgotten and rediscovered by our chef, who will be glad to offer you.

Opening times: Monday to Saturday. Beginning from 7.00pm. Closed on Sunday. Reservations are required.

Starter

Typical Tuscan appetizers; Pumpkin Bavarian cream with pureé of courgette; Spinaches soufflé with "taleggio" cheese sauce; Pears salad with warm sauce of blue cheese, raisins and pine kernels; Marinade herring with chick peas cream; Larded big prawns with fresh tomato

PASTAS

Handmade meat ravioli with Bolognese sauce; Typical springtime Lucca’s soup with vegetables and minced beef; Bread dumplings with tomatoes, "pecorino" cheese and thyme; Risotto with asparagus; Pears and pecorino cheese ravioli with butter and sage; Tagliatelle pasta with mixed fish sauce (Viareggio style)

MAIN COURSES

Tuscan T-bone steak (min. for 2 people); Beef tagliata with aromatic herbs; Duck breast with honey and balsamic vinegar sauce; Pork loin with sweet and sour onions and fennels seeds; Lamb chops "scottadito style" with aromas; Roasted little quail in brandy flavour; Fish fillet and big prawn baked in foil, "Isolana style"