Baldo Vino Restaurant
Wine Bar - Gourmet Restaurant in Pistoia
The Baldo Vino Restaurant was established in 1998 in Pistoia. Over time, the BaldoVino enoteca established itself as a gourmet restaurant and carved out a name for itself in Tuscan haute cuisine, thanks in part to a wine cellar with more than 3,000 references that reflect research and passion, and with a unique selection of fine champagne wines that makes it the ideal place to uncork something special and often rare. From May 2026, the kitchen is led by Chef Marco Cahssai.
Over the years, Baldo Vino Restaurant in Pistoia has continued to grow in quality, in its gastronomic offerings, its wine selection, its dining room service, and its attention to detail, establishing itself as one of the finest gourmet restaurants in Pistoia and beyond. Since March 2024, Baldo Vino has moved to a charming, elegant and historically rich location: the seventeenth-century Palazzo Cancellieri in Via Curtatone e Montanara, in the heart of Pistoia's historic centre. Leading the kitchen is Chef Marco Cahssai, a Michelin-starred chef and disciple of the great Igles Corelli, bringing Baldo Vino to a new level of gastronomic excellence in the Tuscan dining scene.
CHARMING RESTARANT
At the Baldo Vino restaurant in Pistoia you can eat and dine in four wonderful rooms where the antique floors, the silks covering the walls, and the chandeliers illuminating the rooms tell centuries of history, or, in fine weather, in the palace garden amid peace and nature.
The furnishings, curated by owner Francesco Balloni, blend perfectly with the soul of Palazzo Cancellieri. The furniture, such as tables, sideboards and chairs, in the late 19th century English style, come from various antique dealers from whom Balloni è sourced to give Baldo Vino an elegant and distinctive character.
Even the mise en place reveals great research into details.
The plates, all in Bone China porcelain, are from Wedgwook, produced following lines from the '60s and '70s.
The water glasses are in Baccarat crystal, from the 1917 Richelieu catalog, while the wine glasses, in various shapes, are Lehmann.
The silver cutlery, another flagship of Baldo Vino, are Christofle 1920s.
The GOURMET CUISINE
The cuisine of the gourmet restaurant Baldo Vino è directed by Tuscan-born chef Andrea Ciottoli, who interprets traditional Tuscan dishes and products, but not only, with a sure hand, light but with great visual and gustatory impact. The search for raw material è a firm point of his philosophy culinary. In his recipes there are few ingredients, to ensure guests an experience that never confuses the palate, offering soì at the table dishes with a strong taste that also satisfy the eye.
Land and sea come together in a highly personal gastronomic offering, signed by Chef Marco Cahssai. To start, the Cauliflower with almond milk, chamomile and pollen, the Scallop with pain de bois and lovage, or the Sweetbread Orient Express with Peking sauce, coconut milk and pak choi. Among the first courses, Liquid butter and anchovy tortelli with rocket, radish and vegetable puntarelle, Il percorso della lumaca, snail risotto in two consistencies, or Whole spaghetti of celeriac with smoked butter, oregano, lemon and capers. The main courses feature Meagre with its own roasting juices and double lettuce, Lobster with buffalo milk and whey, fig leaves and grilled peach, and Venison in black garlic and sloe marinade with red turnip.
The tasting menu La Crisalide is available in 5 courses at €80, 7 courses at €100 or the full 9-course version at €120. For wine pairing, choose between 3 glasses at €50, 5 glasses at €70 or 7 glasses at €90.
THE CELLAR
"My passion for wine, and continuous research, have led me to collect labels from many countries in my cellar, with a special focus on champagnes. Each bottle tells a story and a journey, releasing emotions" Francesco Balloni, owner.
Today the cellar houses more than 3,000 labels. A constantly evolving wine list all to be discovered
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MARCO CAHSSAI CHEF
Marco Cahssai, a Roman chef born in 1982, has built his gastronomic career through hands-on experience and a deep sensitivity towards nature and the land. Trained at the Gambero Rosso Academy, he spent thirteen years working alongside chef Igles Corelli, contributing to the growth of Restaurant Atman and playing a key role in earning its Michelin Star and numerous accolades from Italy's leading culinary guides. From 2018 he led Atman as executive chef, achieving in his very first year a Michelin Star, 4 Hats from the L'Espresso Guide and 2 Forks from the Gambero Rosso, developing a personal culinary style rooted in respect for quality ingredients, intensity of flavour and a strong connection to the territory. From May 2026 he is executive chef at Ristorante Baldovino, where he continues his gastronomic journey by combining technique, sensibility and a commitment to showcasing the finest local produce.