Radici Restaurant

A dinner at Radici is a ritual to be savoured at leisure. 

The Radici Restaurant offers a refined and carefully curated wine list, the result of a constant exploration of flavour, terroir and wine culture. A collection that brings together outstanding producers, united by passion, dedication and respect for their land.

The selected wines tell authentic stories, are deeply rooted in tradition and express themselves in perfect harmony with the terroir from which they originate. Each label is an expression of a deep connection with the past, rich in history and identity. The wine selection is designed to complement the flavours of the land and enhance the elegance of our Chef’s signature dishes, creating pairings that bring out every nuance of the dining experience.

The Maître Sommelier will be delighted to guide you on a personalised journey, helping you discover authentic wines and ensuring every moment is unique, in the spirit of quality and respect for the winemaker’s craft.

In 2018, Ristorante Radici was awarded the ‘Cappello’ by the L’Espresso Guides, thereby joining the elite group of the 2,700 best Italian restaurants. Since 2019, it has also been recommended by the Repubblica Guides.

At the end of 2019, it also appeared in the Michelin Guide with three forks, a recognition confirmed in 2020, testifying to the restaurant’s excellent overall quality: service, décor, atmosphere, wine list, professionalism of the front-of-house staff, table layout and every other detail designed to guarantee guests a high-calibre experience, in perfect harmony with the culinary offering.

Since 2020, it has also been awarded the Gambero Rosso’s double fork, a further seal of excellence for its cuisine, ambience and service. Also since 2020, it has been recommended by the Touring Club Guide; in 2022, it finally entered the Identità Golose Guide, confirming a new and significant milestone in the restaurant’s journey towards quality, both in the kitchen and in the overall experience.

Thanks to the constant commitment of the entire team, these accolades are confirmed year after year, bearing witness to an ongoing dedication to excellence and attention to every detail.

The project is led by chef Gabriel Collazzo, born in San Miniato. His cuisine is the result of a fusion between the rural traditions of Tuscia, the solidity of French technique and the influences of Japan: a dialogue between worlds that share respect, moderation and simplicity.

The heart of the offering is Umbrian, with seasonal products from small ethical supply chains, forgotten varieties, biodiverse crops and homemade preparations.

Traditional recipes – such as legumes, bitter herbs and the use of the barbecue itself – are reworked and restructured in a modern key, while preserving their soul.

Born in Umbria in 1983, Mauro Clementi, after graduating from the Hotel Management College, embarked on a career marked by significant experience in restaurants characterised by a strong focus on customer service.

His promotion to maître d’hôtel came at a young age, driven by a constant desire to develop his skills and improve continuously. For Mauro, the role of maître d’hôtel is first and foremost a human vocation, even before it is a professional one. Guests must feel as welcome as they would at home: the restaurant is not merely a place to eat, but a space for conviviality and positive experiences. This is his idea of luxury: putting people at ease, starting with a smile at the door. His career has been enriched by collaborations with two- and three-starred chefs, which have helped to further enhance his reputation, alongside a constant pursuit of excellence, fuelled by an increasingly discerning and demanding clientele.

From day one, he has been maître sommelier at the Radici restaurant in Borgo La Chiaracia, where he interprets service as an expression of hospitality, expertise and attention to detail.