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Marco Stabile

Marco Stabile

Many of Marco’s dishes are incredibly innovative, combining new flavours, making the most of ground-breaking cooking techniques and presenting traditional food in exciting new ways, but he doesn’t experiment just for the sake of it; every dish he creates is his attempt to make the most of Tuscany’s natural produce. His Super tartare uses local beef fillet marinated in beer with a spoonful of black truffle caviar placed on top to add depth and earthiness, while his Partridge with bay leaf, roasted Tuscan bread and hibiscus sauce takes traditional regional ingredients and presents them in a bright, contemporary way. Despite his Michelin star, Marco still keeps the prices at Ora d’Aria as low as possible, so as many people as possible can taste his beautiful cuisine.