Meet us
We would like to share with you a few words about us, our believes and the experience you might expect at our restaurant
We would like to share with you a few words about us, our believes and the experience you might expect at our restaurant
We are in Prata, a small hamlet around Suvereto, one among the most beautiful villages in Italy, know for its excellent food and wine. We are on the hills between Mar Tirreno and Val di Cecina, famous for its vineyards and olive groves,which hosts many family-run companies will you be able to explored.
This area is ahidden gem: Prata is in the middle of the old Cammino Etrusco from Volterra to Piombino and al Rifugio is a must for walkers and bikers, who know they can find here special sandwiches to take away.
The enviroement is familiar, with a touch of elegant country style, with a wide outdoor space to exploit when it’s sunny and a cozy indoor space made wormer by a chimney.
Our menu changes according to the seasons and the territory: our main dishes vary just like our menu, on one hand very traditional and on the other hand open to include a piece of contemporary cousin and to present ethnical dishes made with km 0 products.
Fresh homemade pasta is our distictive production: we prepare ravioli with different fillings, tiramisu, pizza and bread with live yeast. We also love to amaze you with new and innovative productions, following the seasons flow of course!
We organise a set of events like “Di Giovedì” (on Thursdays): starting from May, you can taste different wine always combined with traditional specialities. We are waiting for you and can’t wait to share our story thorugh our dishes.
Our pasta, cakes and sourdough bread-maker expert is my mother, Gianna and I learnt from her the secrets to make them.
Anna, who grew up in Prata di Suvereto, will take care of you. She will be able to make you feel at home thanks to her energy and kindness.
Lisa, my partner, is my support for the administrative area. She is very determined in bringing out a white-collar entrepreneur from the creative cook I actually am.
E infine ci sono io, chi scrive, Antonio, il cuoco del Rifugio. Quando possibile esco dalla cucina recandomi ai tavoli per avere un riscontro diretto dai nostri avventori con cui intrattengo interessanti conversazioni, carpendo spesso anche insegnamenti culinari. Nella mia carriera ho ricoperto quasi tutti i ruoli possibili di un ristorante, dalla sala alla cucina, muovendo i primi passi nella ristorazione quando i tempi non richiedevano tutte le competenze che oggi, invece, sono obbligatorie per affrontare al meglio l'esperienza della ristorazione.
Partito dal Piemonte, la mia regione d’origine, per alcuni anni ho maturato esperienza nel campo in Spagna, Gran Bretagna, India e Svizzera. Sono giunto in Toscana ormai otto anni fa.
Ho lavorato per alcuni ristoranti sulla costa e finalmente, sei anni fa, ho deciso di aprire la mia attività.
Finally, there is me, Antonio, the chef (here writer too!) of Al Rifugio. You won’t see me just in the kitchen though, as any time I can, I like to personally meet you and get some feedback to improve and challenge myself.
I’m also a pretty good trip advisor so if you want suggestions about visiting our territory, please feel free to ask.And if you want to share some culinary secrets connected to your traditions… well, just remember that I love secrets and I am very good at keeping them!
Our pasta, cakes and sourdough bread-maker expert is my mother, Gianna and I learnt from her the secrets to make them.
Anna, who grew up in Prata di Suvereto, will take care of you. She will be able to make you feel at home thanks to her energy and kindness.
Lisa, my partner, is my support for the administrative area. She is very determined in bringing out a white-collar entrepreneur from the creative cook I actually am.
Finally, there is me, Antonio, the chef (here writer too!) of Al Rifugio. You won’t see me just in the kitchen though, as any time I can, I like to personally meet you and get some feedback to improve and challenge myself.
I’m also a pretty good trip advisor so if you want suggestions about visiting our territory, please feel free to ask. And if you want to share some culinary secrets connected to your traditions… well, just remember that I love secrets and I am very good at keeping them!
