In the historic centre of Pistoia, within the elegant Palazzo Ganucci Cancellieri, a charming 17th-century residence, chef Marco Cahssai and head of dining Martina Mattioli have embarked on a new chapter in their professional careers following their successful stint at the helm of Atman in Vinci. Joining them is Francesco Balloni, the restaurant’s owner and a great wine enthusiast, who offers guests an extraordinary wine cellar containing around 3,000 bottles, with a particular fondness for Champagne. In the kitchen, Cahssai demonstrates his talent through dishes that combine technique, creativity and restraint, characterised by refined presentation and consistently balanced flavours. Alongside the tasting menus, there is also an à la carte selection, while for those looking for a more informal experience, there is Bibendum, the restaurant’s bistro-style section, offering a selection of delicious and mouth-watering dishes.