Il Piccolo Principe in Viareggio celebrates summer with its new summer menu

The two-Michelin-star restaurant at the Grand Hotel Principe di Piemonte presents Chef Giuseppe Mancino’s new dishes

Overlooking the Versilia coast, inside the prestigious Grand Hotel Principe di Piemonte, the restaurant Il Piccolo Principe kicks off the summer season with a new menu that places nature at the heart of the dining experience.

Two Michelin stars and a well-established reputation among the finest in Italian haute cuisine, the restaurant led by Chef Giuseppe Mancino offers a culinary journey that transforms the Tuscan scrubland—between Massarosa and the Garfagnana—into a culinary narrative crafted from wild herbs, wildflowers, and ingredients harvested directly from the local area.

Chef Giuseppe Mancino

Il Piccolo Principe’s new summer menu stems from a clear vision: to interpret the season as a time of rebirth for the earth. “Summer represents a true rebirth of the earth,” says the chef , “a season in which nature offers extraordinary ingredients.” This concept translates into a strongly vegetable-focused cuisine, where vegetables take center stage and are highlighted through refined techniques and innovative pairings.

At the heart of this new culinary journey is ongoing research into the local area. Mancino and his team explore the woods and countryside around Viareggio in search of wild berries, plantain, aromatic herbs, and edible flowers. This approach is intertwined with a network of carefully selected local suppliers: from the trusted fishmonger, who updates the chef daily on the catch of the day, to the beekeeper located just a few kilometers from the restaurant, who produces coastal helichrysum blossom honey.

Il Piccolo Principe

The culinary journey begins with a selection of vegetarian tapas that showcase Versilia through textures, colors, and aromas. Among the signature dishes, Zucchini: Fried Flowers and Fruits stands out—a composition that highlights every part of the vegetable, accompanied by aromatic herbs and osmosis-processed cherries. The menu continues with creations that blend land and sea in a sophisticated balance: Rabbit ravioli alla cacciatoraa, with a sauce of roasted vegetables and an aromatic foam infused with bay leaves and pine nuts from San Rossore Park, and Deep-sea yellowtail, served with fermented zucchini and cucumbers, beurre blanc, and fenugreek. These dishes embody a distinctive yet contemporary cuisine, deeply rooted in seasonality.

The new summer menu is accompanied by a selection of wines designed to highlight freshness, aroma, and elegance. Guests can also choose light pairing options or cocktail pairings, in keeping with the summer season.

Il Piccolo Principe

The success of The Little Prince is part of a tradition of continuity that has become rare in the world of fine dining. The restaurant, located within the Grand Hotel Principe di Piemonte, has maintained its Michelin star for over twenty consecutive years under the leadership of Chef Mancino. This achievement is not only a record for longevity but also reflects a consistent vision built on passion, rigor, and unwavering excellence—a vision that has, over time, solidified the identity of one of the most established and recognizable establishments in Italian signature cuisine.

Il Piccolo Principe (Grand Hotel Principe di Piemonte)
Piazza Giacomo Puccini, 1 (Viareggio)
ph. +39 0584 4011