Discover Paesìa, Sequerciani's new farm-to-table restaurant.

At the heart of the Sequerciani estate, surrounded by the rolling Maremma countryside and overlooking a landscape that stretches all the way to the sea, Paesìa is a new dining destination that embodies the vision of Sequerciani under the guidance of Executive Marco Crippa.

The vegetable garden, Mediterranean scrubland, open-fire cooking, and the sea on the horizon all become integral to dishes that are both simple and profound, telling a story of agriculture, wine, and hospitality.

CONTACTS

Reserve your table at Paesìa.

Join us for dinner on Monday, Thursday, Friday, and Saturday, and for Sunday lunch.

(+39) 0566 212405 - paesia@sequerciani.it

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OUR PHILOSOPHY

Authentic, heartfelt passion.

Chef Marco Crippa is the voice of a cuisine created to spark curiosity, leave a lasting impression and enhance the most authentic flavour of each ingredient.

Sequerciani is the ideal place for him to express himself, thanks to the produce of its biodynamic farming model.

Moving beyond the traditional distinctions of first and second courses, meat and fish, the dishes at Paesìa speak the universal language of flavour. They are the result of an uncompromising exploration of the local territory, with deep respect for every ingredient and an unwavering commitment to a strictly local supply chain.

OUR OFFERING

Three tasting journeys, endless stories.

Choose one of the three tasting menus or create your own à la carte experience.

Whatever your choice, discover an original journey through the Maremma, far from convention, accompanied by a selection of Sequerciani wines or wines from other carefully selected wineries

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Talent, passion, and purpose.

Meet the team that shares the same vision, led by Chef Marco Crippa.

Marco Crippa began his culinary journey at a young age, developing an early respect for exceptional ingredients and the belief that every dish should begin with an idea. After working in renowned kitchens in Italy and abroad - including Trussardi alla Scala in Milan and Nublo in Spain - he chose Tuscany as the home of his cuisine: essential, sincere, and deeply rooted in its landscape. Alongside Executive Chef Marco Crippa, the Paesìa kitchen brigade comprises Marco Barni as Sous Chef and Laura Fava, responsible for pasticceria and breadmaking.