Tabasco N°6

The story

Crafted with passion, served with love

A Project Born from Passion

Tabasco N°6 is the creation of Sandro and Priscilla, who built it around a shared vision: a place where experimentation, conviviality and quality sit at the centre of everything. Located in Calcinaia, near Bientina in the Pisan countryside, it operates as a full evening destination — restaurant, cocktail bar and event space rolled into one.

The wine programme earned Tabasco N°6 a Wine Spectator Best of Award of Excellence, recognising the restaurant among the best in the world for its commitment to wine quality and selection. It is the kind of recognition that reflects a serious, curated cellar rather than an afterthought list.

The Kitchen: 15 Years of Global Wandering on the Plate

The cooking is guided by chef Luca Maffei, whose résumé reads like a travel itinerary: fifteen years working across Mykonos, Mexico, Formentera, Thailand, Switzerland and the Philippines. That accumulated experience shapes what the restaurant calls its Trip Kitchen — a contemporary, cosmopolitan Italian and Spanish cuisine that draws freely from the flavours and techniques he absorbed along the way.

Maffei's commitment to raw ingredients is literal: he tends his own kitchen garden, and fruit, vegetables and aromatic herbs harvested there arrive in the kitchen daily. The result is a menu that moves confidently between registers — from a classic pasta fresca alla carbonara with Colonnata guanciale to a Paella de Mariscos, from Ceviche di Branzino with cucumber, lime and corn to Cappellacci filled with stracciatella and pistachio, served with marinated prawns and bottarga. Spanish-inflected bites — Patanegra croquettes with alioli, Choripan with chimichurri, Bao Buns with pulled pork — sit alongside Tuscan anchors like Bistecca Fiorentina from Prussiana cattle and Tortelli di patata with a local ragù. Desserts carry the same international ease: Greek loukoumades with honey and vanilla ice cream, a caramel-surprise Tiramisù Spray, and a Giardino di Cioccolato with dulce de leche and pistachio gelato.

The Bar and the Night

The cocktail bar is a deliberate counterpart to the kitchen. The team experiments with homemade preparations, building signature drinks from scratch and personalising orders to the mood of the guest. The bar runs from 19:00 until 3:00 in the morning, and on Fridays the venue hosts Casamigos, a recurring late-night event that blends music, cocktails and atmosphere into something the restaurant describes plainly as cult.

Tapas and finger food from the express kitchen are available from 19:00 through to 1:30, so the food offer tracks the night as long as the evening runs.