All the historic dishes have been maintained, though making even more use of kilometre zero raw material, while the platters themselves, as well as the presentations, have been given a new look. The flambé cuisine, which has always been and will continue even more to be the strong point of the restaurant, has also been updated and now includes 7 dishes. It is the only restaurant in the world specialising in this form of cooking.
All the dishes are given special names linked either to the raw material or memories or themes. We should mention the "Florence-Venice" appetiser, in other words a Carpaccio of Chianina meat with flakes of sheep’s cheese and vegetable confetti of the season, or the "San Pierino Crisp" of fried shrimps and Morelli artichokes in tempura. This can be followed by the "Spaghetti Pontile”, really the Spaghetti Trabaccolara from Viareggio, or the "Vicchio 7,9”, which is composed of giant homemade Mugello potato stuffed tortelli, topped with a Tuscan ragout of Boletus mushrooms. The second courses include the “Transhumance”, with charcoal grilled lamb chops, or the "Turban" of island style sea bass. There is also a wide range of quality desserts.
When one goes inside the Sabatini restaurant, it is as if one is passing through a century of history, where artists, politicians, national and international artists have trodden the scenes. When Maestro Rubinstein left his piano at the Teatro Comunale, he then always expected to find a table in the middle of the room; Montale took refuge here when he was staying here in Dante’s home city; and it was one of the former President of Italy Luigi Einaudi’s (also a producer of fine wines), favourite places to eat. Other famous names include Fred Astaire, President Nixon, Juliette Greco, Paul Newman, Alain Delon… and, more recently, famous conductors like Riccardo Muti and Zubin Metha, as well as Madonna, Denzel Washington, Sting and many more.... So there is no excuse for not going there!
We hope that Sabatini will continue for another 100 years of glory. It also possesses one of the finest cellars available. When one crosses the threshold of this venue it is a moment of joy, because it is like visiting a legend. Surely this is hardly a small thing.