Our Food Philosophy

Tuscany offers a rich and fertile culinary culture, one steeped in history and the flavours of the region, which are reflected in the food that has been grown and cooked by generations of Tuscan chefs. Meo Modo by Andrea Mattei is a fine-dining experience like no other, with Michelin-starred food created by award-winning chefs. Located on the Borgo Santo Pietro luxury boutique hotel estate, Meo Modo offers home-grown seasonal menus that reflect the true tastes of Tuscany.

Set upon a thriving country estate, Meo Modo embodies a ‘farm to plate’ philosophy, where the restaurant kitchens are just moments from the hotel’s extensive orto where biodynamic vegetables, herbs and honey are planted and harvested throughout the seasons.

Raw, simple authentic Tuscan ingredients are combined with award-winning culinary skills to produce the finest Tuscan cuisine served in the most beautiful of locations. Executive chef Andrea Mattei says, “I want my guests to understand where the dish originates. You cannot eat the same ingredients anywhere in the world; there needs to be a connection to the place you are in, to the location, the culture and the climate”.

Click here to see our menu


The Interior

Meo Modo is located within the historic thirteenth-century villa Borgo Santo Pietro in the heart of Tuscany. The villa and country estate have been lovingly restored into a beautiful, elegant, and luxurious boutique hotel, which offers fine dining inside or on the Meo Modo terrace overlooking the stunning Valle Serena.

Created by international designer, Jeanette Thottrup, the restaurant interior seamlessly combines the finest elements of both classic and contemporary design. Tasteful interiors in keeping with the origins of this elegant building are blended with fresh contemporary touches, giving Borgo Santo Pietro a relaxed country house atmosphere. Taking inspiration from the extensive 13-acre gardens and the surrounding countryside, the Meo Modo restaurant features splendid antiques, opulent chandeliers, hand-painted murals and the finest linens.

The terrace at Meo Modo runs along the whole length of the villa and boasts spectacular views of the hotel's landscaped gardens, rolling Tuscan hills, woodlands and vinyards.


Our Wine

Tuscany is famous for its grapes, and the intimate wine cellar at Borgo Santo Pietro showcases an extensive wine list of approximately 1000 labels from the greatest wine region in Italy as well as exceptional wines from around the world. Our sommeliers can provide expert suggestions and insights into the world of Tuscan wine. At Meo Modo our tasting menus can be paired to complement each dish, and our wine experience enhances the character of both the dishes produced by our chefs and the wines selected by our sommeliers.

Years of Camminare le Vigne has led us to a wine list that we are very proud of and believe captures Borgo's philosophy. 'Walking the vineyards', as Veronelli would have said, and talking with the winemakers is an approach that makes our wine list a carefully selected and well-researched proposal.

This is why you won't find many mainstream wines or winemakers on our list, as we choose what we are passionate about and, most importantly, we stick to the traditions, history and culture of winemaking.

Many of our wines are produced organically or biodynamically, showing maximum respect for the process from vineyard to the bottle of wine on your table.

See our wine list.


Our Chefs

Andrea Mattei, Executive Chef michelin-picc.png

Executive head chef of the Meo Modo restaurant, Andrea Mattei was born in the province of Lucca in the town of Pietrasanta. Growing up surrounded by natural ingredients, Andrea developed a passion for cooking with simple, fresh seasonal produce from an early age. His talent, natural flair and inquisitive style steered him towards a notable career of haute cuisine.

One of the most positive influences in Andrea’s development of culinary technique and skills was Professor Rolando Paganini, who was executive chef at Hotel Byron in Forte dei Marmi at the time. Under his watchful guidance, Andrea was encouraged and mentored, further developing his competence and performance in the kitchen. Andrea joined the team at La Magnolia restaurant at Hotel Byron during the late '90s. Military service took him away from his passion for cooking for a while, but upon his return his artistic talent continued to progress whilst he was working in some of the greatest kitchens across Europe, including San Domenico in Imola, the three-star Michelin Enoteca Pinchiorri in Florence, and the Four Seasons Hotel in Milan, as well as working with celebrated and respected chefs such as Angelo Paracucchi from Carpaccio in Paris, Alain Ducasse at Plaza Athenee and Annie Feolde at Enoteca Pinchiorri. His experiences have also included time spent at Noma in Copenhagen and with Martin Berasategui in Barcelona and Paco Roncero in Madrid.

Travelling and understanding the different techniques and approaches to local cuisines have given Andrea the focus to develop his unique skill and style of working with fresh and natural ingredients sourced locally to create beautifully executed seasonal dishes.

Returning home to the kitchens of La Magnolia in 2003, Andrea once more worked along side executive chef Rolando Paganini until he took over the role in 2007. It was during this period that his imagination, care of local ingredients and innovative approach to Tuscan cuisine earned him his first Michelin star in 2011. With his impressive use of local seasonal produce combined with award-winning skills, Andrea has created a unique culinary concept.

Together with sous chef Andrea Ferrari and pastry chef Diego Poli, Andrea Mattei now works closely with Borgo Santo Pietro's farmers and biodynamic culinary gardeners on menus that define his 'farm to plate' philosophy of fresh homegrown ingredients, presenting the very finest Tuscan cuisine with full respect to the location, the culture and climate of the hotel’s gardens and surroundings.

In December 2015, chef Andrea Mattei had his Michelin star reconfirmed for Meo Modo.

Andrea Ferrari, Executive Sous Chef

Andrea is the sous chef of Borgo Santo Pietro, with over 15 years of extensive experience in the traditional and innovative culinary spheres.

After finishing hospitality school, he began working the summer months in Viareggio where he learned basic techniques and traditional cooking, such as making meat and fish, acquiring skills that have made him into the chef he is today. He further improved his culinary skills during his journey with Hotel Plaza of Viareggio and Una Hotel of Lido in Camaiore, pursuing internships in restaurants such as Il Piccolo Principe and Romano in Viareggio. He then entered the brigade of La Magnolia of Hotel Byron where he continued to hone his professional skills.

Diego Poli, Executive Pastry Chef

Born in Versilia, Diego always had a passion for cooking from a young age, choosing to attend a secondary school that specialised in hospitality. He began his career working the summer months in the kitchens of hotels in Versilia.

With the help of Professor Paganini, he entered the restaurant brigade for La Magnolia at Hotel Byron, where he became executive pastry chef and also met Andrea Mattei. It was there that their friendship was born, which transformed with time into a close-knit collaboration.

After his season at Hotel Byron Diego decided to further his knowledge in dessert and pastry-making. He went on to work in the best pastry laboratories in the area, learning the basics of how to make fine chocolates and decorate cakes.

He returned to catering at Piccolo Principe at Hotel Principe in Piemento in Viareggio. After this experience, he became part of the staff of Gherardi a Massarosa Pastries. He worked closely with Massimiliano Bettazzi, master pastry chef, from whom he further refined his chocolate-making skills and learned the basics of high-level pastry making.

During this period, Diego's interest in experimentation inspired him to attend courses and further his experiences with mother yeast. He has preserved and been inspired by the recipes of master chefs, such as Rolando Morandin and MOF Francesi, and attended gourmet dessert and pastry courses with masters such as Frederic Bourse and Davide Comaschi.

After years of working in pastry laboratories, Diego returned to La Magnolia, and now works as executive pastry chef at Borgo Santo Pietro.


Private Dining Experiences

The Private Grotto

The Grotto Dining Experience is a romantic candle-lit table for up to four people in the grotto area surrounding the infinity pool. Undisturbed by other diners and staff, you receive exclusive service from your own personal waiter and are left to enjoy the breath-taking setting overlooking the Borgo grounds and the Valle Serena hills.

Whether it's a wedding proposal, an anniversary or a special birthday, the Grotto Dining Experience promises to fulfil the most romantic of dreams. Surrounded by roses, wisteria and trailing honeysuckle the atmosphere of the grotto is one of utmost tranquillity, a timeless atmosphere where you will undoubtedly feel ‘lost in the moment’.

The Chef's Table

A special private entertaining space in the kitchen which, provides a fascinating experience where you can observe Chef Andrea and his team creating the gourmet masterpieces right in front of your eyes, complete with all the aromas, sounds and action of the kitchen.

Not only do you get to fully-immerse yourself in the culinary experience, but the head chef will come to your table and help you construct a unique meal based on the foods that you like or wish to taste, allowing you the opportunity to interact with the team as they create your chosen menu and serve you personally. It's like having your own private chef and your own private restaurant!


Our Farm

Meo Modo's Michelin-starred 'farm to plate' dining sources its fresh ingredients from Borgo Santo Pietro's farm and biodynamic culinary gardens, located upon the 100-acre Borgo estate. The kitchen gardens provide enough fruit and vegetables, herbs, eggs and raw honey to supply the restaurant kitchens with fresh inspiration each season. Each year the estate becomes more self-sufficient and sustainable, and has now expanded into a family of free-range sheep, pigs and chickens, as well as a herd of alpacas for wool. The farm is an essential element of the Borgo lifestyle, where seasonal ingredients are grown organically and biodynamically, providing the kitchens with numerous flavours whilst honouring the historical tradition of producing food for this ancient Tuscan hamlet. 

Visit our farm


Meo Modo by Andrea Mattei 

To reserve a table at Meo Modo for lunch or dinner please contact our reservations desk at T. +39 0577 751 222  or at meomodo@borgosantopietro.com or

Reserve online

The restaurant is open for lunch from 13:00 to 15:00 Tuesday-Sunday and for dinner from 19:30 to 22:00 Tuesday-Sunday. Closed Monday all day. Outside seating also available in our charming gardens. 


Borgo Santo Pietro, 110 - Loc. Palazzetto
53012 Chiusdino (SI)
Tel. +39 0577 751 222

email: info@borgosantopietro.com
See our menu

Lunch: 13:00-14:30 Tuesday-Sunday
Dinner: 19:30-22:00 Tuesday-Sunday
Closed Mondays

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Meo Modo - Michelin Star