Lunasia in Viareggio, one Michelin star
Chef Luca Landi is a leading figure in contemporary Italian cuisine.
Born in the province of Lucca, his passion for cooking led him to explore local traditions and combine them with innovative techniques learned through international experience at the highest level. Notable among these are his periods in starred kitchens, beginning as a boy with his first apprenticeship under Angelo Paracucchi at the Locanda dell’Angelo in Ameglia and continuing with other major experiences: Annie Féolde at Enoteca Pinchiorri in Florence, Alain Ducasse at Le Louis XV in Monte Carlo, Joan Roca at El Celler de Can Roca in Girona, Spain, Mauro Colagreco at Mirazur in France, David Kinch at Manresa in California, Grant Achatz at Alinea in Chicago and Seiji Yamamoto at RyuGin in Tokyo.
Luca Landi is known for his creative approach to gastronomy, which unites local flavours, native ingredients and technique in an international vision that is always current and globally aware, without ever losing sight of sustainability and “no waste”.
In 2011 he won the Michelin star for the restaurant Lunasia, which he led at the Green Park Resort in Tirrenia. The star has been confirmed without interruption ever since, including after the restaurant moved to the Hotel Plaza e de Russie in Viareggio, where it remains today, in the heart of the Liberty-style surroundings of Viareggio’s famous Passeggiata, in a completely renovated setting. A modern, informal restaurant where the guest and the ingredient are at the centre, also offering the chance of a unique experience at the kitchen table, watching his recipes come to life.
His iconic dishes include creations such as gastronomic gelati, which have earned him international awards such as the Coupe du Monde at SIGEP in 2009, and other innovations that play with umami, acidity, sweetness and bitterness to create multisensory experiences.
