In central Cecina, north of the well-known Bolgheri appellation, the wine coast, is Ristorante da Mirko, a place worth knowing.
Mirko discovered his vocation for cooking as early as age 9.
After graduating from Hotel School in Cecina, he worked at the Bagatelle restaurant then at Bagni Delfino alle Gorette.
Here I met him at the beginning of the millennium: he had transformed a seaside refreshment “shack” into a Refined ambience with sunset terrace and tasty, curated cuisine.
Then he decided to fly solo and opened the first Mirko’s in Marina di Cecina. After two years he moved to the current location in the downtown Cecina in a bright and comfortable modern venue, with numerous outdoor tables in summer and curated takeout options. The proposal is rooted in the traditional cuisine of the area, partly seafood, partly land-based, but alongside the historic menu Mirko offers an evolutionary menu in step with the trends of the moment and especially with the season.
There is a great focus on the probiotic food and in particular to fermented foods. Hence the presence of katsuobushi, fermented tuna cut into very fine flakes that vibrate on the hot food, with an effect of extraordinary vitality, then of black garlic and fermented celery.
The “classics” range from an irresistible crudité platter to “maltagliata and pescatrice,” from “shelled Catalan” to “Iberian pork tear.”
All dishes, whether historical or evolutionary, are made with a sure hand, perfect balance of flavors and raw material of exceptional quality.
Alla fine non è possibile abbandonare il locale senza aver assaggiato il “Fondente e Peperoncino” una mousse al cioccolato Noalya, peperoncino Habanero Chocolate, pere croccanti e crema al Liquore del Pastore, una sintesi eccezionale di sapori locali. Closing day: Mondays
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