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 menu Primitiva 1907 “l’evoluzione”
… when you see that you are on the right path …
Keep going. The study and research into the cuisine that characterized the period between the 1800s and the 1900s is leading me to rediscover authentic flavours and traditional methods that truly reflect who I am… methods that reflect my life and the philosophy of this Villa, which was itself born in the classical era.
Step by step, and season after season, I am showing you the cuisine of the Pisan countryside, where we are located… a cuisine built around humble dishes, yet rich in the gifts of nature. Extraordinary recipes made mostly with vegetables, accompanied, on the best of days, by exceptional meats, enjoyed with the utmost moderation and celebrated during those precious moments of family conviviality.
I will bring to your palate the same passion with which I have prepared these dishes.
I wish you a wonderful meal.- chef Susy
VEGETARIAN DISHES
Vellutata di zucca, finocchio e patate — € 15,00
con porri al forno e pane arrostito
La zuppa lombarda — € 15,00
con il nostro pane di grani antichi e fagioli di Rosario Floriddia
Il bordatino di polenta — € 15,00
in brodo di fagioli alla salvia, cavolo nero e pomodori confit
Gnudi di ricotta ed erbette — € 18,00
alla crema di pomarola
Degustazione di formaggi caprini dell’isola di Capraia — € 20,00
con miele e bruschetta
MEAT DISHES
Maltagliati alle castagne — € 20,00
con funghi porcini e glassa di maialino
Mezze maniche alla salsa pisana — € 18,00
Porchetta di Tigrinto — € 20,00
con verdure al forno
Controfiletto di manzo all’acciugata — € 25,00
con rucola e grana
Arrosto delicato di cortile — € 25,00
con patate mascè
DESSERTS
Ricotta del pastore, zucchero e arancia candita— € 7,00
Biscotti e Vinsanto — € 7,00
Crostata di mele e fichi — € 7,00
Zuppa dell’inglese — € 7,00
AVAILABLE ON REQUEST
Tartufo (in base alla stagione)
Fiorentina
Pesce pescato
Fritto toscano
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.