Hotel Hermitage

RESTAURANT Our executive chef Paolo Balestrazzi prepares his gastronomic creations using local ingredients, like tomatoes from San Martino, anchovies, lobster, and bait-fished fish. Most of the fruits and vegetables used in our cooking are grown on Elba with aromatic herbs collected from Biodola. The kitchens of our three restaurants use only the freshest ingredients of the season, at zero km whenever possible, from local producers. Our menu offers wonderful vegetarian and gluten-free options. CHEF ANS PHILOSOPHY EXCELLENCE Our chef Paolo Balestrazzi began his gastronomic adventure in 1979. Over time his talent started to open doors to some of the most prestigious restaurants in the world, such as events and courses at the Academia Barilla, alongside some of the world’s star chefs. In 1985 he joined us at Hotel Hermitage, dedicated to directing our restaurants. Chef Balestrazzi prefers ingredients of the highest quality, ideally from zero km, and in his cuisine he uses Italian flavors with great simplicity, elegance and creativity. He is joined by a team of 42 professionals from the world of gastronomy, most of whom have been at the Hermitage for over 20 years. Together they infuse an undeniable passion and team spirit to each dish they bring to the table each day. ROOM - Rooms & Suites oasis of peace Most of the 5-star Hotel Hermitage rooms and suites on the Island of Elba consist of private cottages set into the rock and surrounded by Mediterranean Maquis, a real refuge from the rest of the world.