The Re Sugo restaurant is located adjacent to LeVersegge Resort and is close to Grosseto and Castiglione della Pescaia.
It has been likened to a window looking out on the taste of the Tuscan Maremma, and its architectural structure is intriguing, as if the property were a workshop revised to the present day.
In fact, Re Sugo addresses the Maremma countryside and its romantic views, with villages on hilltops alternating with rosy lights and colors at sunset.
It is a restaurant that sees Montepescali, Sticciano and other villages rich in history and tradition.
Italian cuisine is composed of many regional cuisines, and Tuscan cuisine, like a game of Chinese boxes, alternates between many territories with very different cuisines.
Maremma cuisine is perhaps the one that, in its simplicity, has succeeded best in maintaining firmly its original character. It is, yes, a poor cuisine, but richly variegated with influences determined by great exoduses and passing cultures.
Tortello di magro with ricotta and spinach, acqua cotta, game, delicious meat, pork, dairy, vegetables and fruit are the cornerstones of this cuisine that offers what we find in the field, in the farmyard, in the woods.
Extra virgin olive oil and talented wine are aspects that are not to be outdone and are part of the agricultural economy model of the Maremma. All aspects of an iconic cuisine that are heritage of the King Sugo menu.
We really like seafood but we believe that it is not historically the choice of the Maremmani, a very land-based and not very seafaring people. When we opened the restaurant in 2005, we thought that a seafood cuisine would be inappropriate to the genre we wanted to pursue. After a short period where even fish went into the pot, we developed our own cuisine. Homemade pasta, top-quality ingredients, red meat and game. Our dishes retrace classics and reinterpret famous pairings such as cod and chickpeas (in Maremma jokingly, cod is "a fish by half") or wild boar with orange, which well alternates wild flavor with citrus and typical herbs.
Among the dishes we like to put on the table here are coffee noodles with blue cheese and walnuts: truly an "out of order" digression but expressing all of King Sugo's imagination.
The other aspect of King Sugo's cooking is comparison. For example, we like to pair certain cuts of meat with special cooking techniques. The arista cooked "sous vide" at a low temperature and served cold in agrumance of herbs and fresh fennel. The veal guanciola in the manner of peposo with red wine and tomato, the tagliata al Morellino, the fillet bard edged with guanciale and paired with a sweet and sour bell pepper. And to return to the famous cod and chickpeas, here are the chickpea flour ravioli filled with cod with concassé tomato sauce.
Re Sugo is a truly multifaceted restaurant.
It has always been combined with LeVersegge Resort, a destination for gourmet vacationers who seek the right balance to spend a "tasteful" vacation and where they can rediscover a close relationship with nature. But even in the Province of Grosseto, Re Sugo has been able to hit its targets thanks to a very pleasant cuisine.
Well ranked on Tripadvisor, Re Sugo is among the thirty most visited restaurants out of 1700 in the Province of Grosseto. An excellent record that is decided by the market.
Re Sugo is a typically seasonal restaurant: it opens from March to November and guarantees a line of cuisine related to the ingredients of the month. The philosophy is: buy well, process imaginatively, cook with care, and you'll eat without fail. It's important that the food doesn't go sideways, and to do that we are willing to invest in quality. Like the meat we prefer in the best cuts always prime and always from Limousin beef.
What is also special about Re Sugo is that it devotes itself with great professionalism and expertise to the organization of events. Those looking for a wedding in the Tuscan Maremma find, in LeVersegge Resort and Ristorante Re Sugo, a valuable partner to make their dream come true. Our cuisine is also expressed with a high number of diners: what does this peculiarity depend on?
Let's dispel the cliché that the banquet undermines the quality of the cuisine. Often the wedding dinner is a long ordeal that never goes by and we are already looking forward to going dancing or celebrating with the bride and groom over a good glass of Rum and a spicy cigar. In short, menu choices are often unsuitable, with pre-baking preparations sufficient to save time. But haste is not good counsel, and it is actually possible to cook a good pasta, a tortello, a cut of meat using more current techniques that preserve quality. Even for a significant number of place settings.
King Sugo's banquet aims for the best.
