IL PICCOLO PRINCIPE RESTAURANT WELCOMES SUMMER 2026
A season of flavour, nature and discovery is unveiled by chef Giuseppe Mancino at the only two Michelin-starred restaurant where Tuscany meets the sea.
- Il Piccolo Principe, the two Michelin-starred restaurant of the Grand Hotel Principe di Piemonte in Viareggio, opens the summer season with a new menu
- «Summer represents a true renaissance of the land,» says chef Giuseppe Mancino, «a season in which nature offers extraordinary ingredients through wild blossoms, spontaneous herbs, and the remarkable botanical richness of the surrounding territory.»
- Vegetables sourced from the kitchen gardens of Versilia and the Lucca countryside form the heart of the new summer proposal, taking centre stage from the very first course.
- The summer wine pairing has been curated to reflect the season: labels chosen for their freshness, aromatic intensity, and elegance. Guests may also opt for a soft pairing or a cocktail pairing.
- The four key elements that inspire Il Piccolo Principe guests to embark on this journey are the Il Grand Hotel Principe di Piemonte’s history, the property’s comfort and hospitality, the quality of the breakfast experience, and, above all, the fact that the hotel has received Michelin recognition for twenty consecutive years under the guidance of the same chef.
Viareggio, June 30th, 2026 – Il Piccolo Principe, the two Michelin-starred restaurant of the Grand Hotel Principe di Piemonte in Viareggio, opens the summer season with a new menu that places nature at the heart of the dining experience. Led by chef Giuseppe Mancino, the summer proposal draws its identity from the Tuscan maquis – the wild, aromatic stretch of land running from Massarosa to the Garfagnana – translating its seasonal abundance into dishes of rare precision and depth.
«Summer represents a true renaissance of the land,» says Mancino, «a season in which nature offers extraordinary ingredients through wild blossoms, spontaneous herbs, and the remarkable botanical richness of the surrounding territory.» It is from these seasonal elements that the chef and Il Piccolo Principe team build a menu with a strong green identity, indulgent yet finely balanced, and giving special prominence to vegetables.
Foraging is central to this process. Mancino and his team dedicate considerable time to exploring the woodlands and countryside surrounding Viareggio in search of wild berries, edible flowers, herbs, and plantains. «These ingredients continuously inspire us,» he adds, «allowing us to develop ever-evolving menus that remain deeply connected to nature and the rhythm of the seasons.»
Vegetables sourced from the kitchen gardens of Versilia and the Lucca countryside form the heart of the new summer menu, taking centre stage from the very first course. The seasonal journey opens with an entirely vegetarian tapas selection, a sensory introduction to the Versilian maquis in which seasonal vegetables, flowers, and wild herbs are expressed through a variety of techniques, textures, and preparations. Among the standout creations is Zucchini: Fried Blossom and Fruit, a dish in which every part of the vegetable is celebrated through a refined combination of aromatic herbs and osmotically infused cherries.
Two signature dishes show how the sea and land converge. The Rabbit Cacciatora Ravioli, served with a charred vegetable sauce and a delicate foam infused with bay leaves and pine nuts from the San Rossore Natural Park, embodies the essence of Italian tradition reinterpreted through a contemporary lens. The deep-water amberjack, a fish native to the waters off Viareggio is «a true expression of local seasonality» and is served with fermented zucchini and cucumber, beurre blanc, and fenugreek.
Behind these dishes lies a carefully cultivated network of trusted local suppliers. «Our fishmonger undoubtedly plays a fundamental role» explains the chef. «Every day, he keeps us informed about the freshest catch available, allowing us to work with exceptional ingredients that often change according to the sea’s conditions.» Equally vital is the relationship with a local forager and a beekeeper located just 10 kilometres from the restaurant, who produces a distinctive coastal honey from helichrysum flowers.
This rootedness in place and season is the foundation of a broader culinary philosophy. Drawing on his travels in Asia, where he discovered the art of unusual spice combinations and unexpected pairings, and on his formative years alongside Alain Ducasse and Gualtiero Marchesi, Mancino has developed a style he defines as «deep, sensory, and emotional: a true work of palate and perception.» At Il Piccolo Principe, he draws what he describes as «a sensory map of Tuscany, from the rugged hills and fertile valleys of the interior to the salt-kissed shores of the Tyrrhenian Sea. And each one of my dishes traces a route across the region.»
The summer wine pairing has been curated to reflect the season: labels chosen for their freshness, aromatic intensity, and elegance. Guests may also opt for a soft pairing or a cocktail pairing. This selection has been carefully designed to reflect the summer season and to enhance the colours, aromas and intensity of the ingredients.
The four key elements that inspire Il Piccolo Principe guests to embark on this journey are the hotel’s history, the property’s comfort and hospitality, the quality of the breakfast experience, and, above all, the fact that the hotel has received Michelin recognition for twenty consecutive years under the guidance of the same chef. This represents a truly unique achievement within the world of fine dining, showcasing a story of continuity, passion, and excellence.
About Giuseppe Mancino
Born in Sarno (Salerno) in 1981, Giuseppe Mancino has become one of Italy’s most respected culinary figures, known internationally for his refined interpretation of Italian cuisine. Since 2005, he has been at the helm of Il Piccolo Principe, the fine dining restaurant of the Grand Hotel Principe di Piemonte in Viareggio, Tuscany, which under his leadership was awarded its first Michelin star in 2008 and a second in 2014.
Mancino’s career has been shaped by formative experiences alongside some of the most influential names in gastronomy, such as Alain Ducasse and Gualtiero Marchesi. The connection with Principe di Piemonte Hotel started by chance 22 years ago. From that moment, the chef fell in love with Viareggio and decided never to leave. Recognized by major guides and awarded distinctions such as the prestigious “3 forks” in Gambero Rosso’s Italian Restaurant Guide, Mancino continues to position Il Piccolo Principe and Viareggio among the top fine dining destinations in Italy, while showcasing the gastronomic richness of Tuscany to the world.
About Grand Hotel Principe di Piemonte
The distinctive silhouette of the Grand Hotel Principe di Piemonte in the glorious architectural tradition of the late nineteenth century is a landmark on the Tuscany coastline. A luxury heritage property steeped in the Italian Liberty style of architecture and decorative art and Tuscan hospitality, customs and culture.
As a long-established destination on the landscape of the Versilia Riviera and at the peak of twenty-first-century hospitality, the Grand Hotel Principe di Piemonte has a distinct identity, which is not only exalted by its history but is also in constant evolution. Five-star luxury and recently joining the select circle of The Leading Hotels of the World, the Grand Hotel Principe di Piemonte offers an impeccable experience by blending the elegance of the facilities and the comfort of the furnishings with modern services, the gourmand experience of a two Michelin star restaurant and the latest innovations in food & mixology.
>>Images HERE<<
Dossier & Summer menu here
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