There are places that cannot be described in words alone, but must be experienced with the senses. The Lux Lucis restaurant, awarded a Michelin star in 2017 and nestled on the rooftop of the Hotel Principe Forte dei Marmi, is one of those places that can transform a dinner into a poetic journey through taste, landscape, and soul.
The restaurant is reached by ascending from the elegant lobby of the five-star luxury hotel: an elevator that resembles a curtain opening, leading guests into an open space where the American Bar welcomes them with soft lighting and golden reflections. Continuing on, the view is dazzling: an open kitchen where marble and steel interact harmoniously, symbolizing a philosophy that blends rigor and creativity.
The dining room opens onto large floor-to-ceiling windows: on one side, the sea stretches to the horizon; on the other, the Apuan Alps stand majestically guarding the coast. The design is minimalist yet welcoming, featuring warm tones that blend with the colors of nature, as if to emphasize that there is no clear boundary between inside and outside, between the table and the landscape.
The chef: Valentino Cassanelli’s vision
Orchestrating the kitchen is chef Valentino Cassanelli, born in Modena in 1984, the heart and soul of Lux Lucis. Raised amid Emilian traditions and the culinary influences of his Bolognese grandmother, Cassanelli has transformed his childhood games with pasta dough and tortellini into his life’s mission.
After gaining experience at the highest level in Europe—from Locanda Locatelli and Nobu in London to Carlo Cracco‘s team in Milan—he chose Forte dei Marmi as his home, leading Lux Lucis since 2012. In just a few years, he has earned a Michelin star and prestigious awards, such as 4 hats from L’Espresso, the “Pasta of the Year” award, and the title of Best Luxury Rooftop Restaurant in Europe.
His philosophy is nourished by influences: Italian tradition and Emilian heritage intertwine with modern techniques, Eastern influences, travels, and encounters. Cassanelli does not seek perfect cuisine, but rather cuisine that is alive, capable of evolving with society, of surprising without ever losing its essence, of thrilling with a delicate balance between courage and harmony.
The service: the mastery of Sokol Ndreko
In this theater suspended between sky and sea, the dining room is led by Sokol Ndreko, internationally renowned maître d’ and sommelier. Albanian by birth, Italian by adoption, he was crowned Best Sommelier in Italy in 2015 and subsequently named Best Maître d’ of the Year by Guida de L’Espresso in 2017. His career is a succession of experiences that have led him to perfect the art of hospitality: not just simple service, but an elegant and natural embrace.
Sokol has the rare ability to read guests with a glance, to understand the rhythm of the evening and make it fluid, intimate, and impeccable. His wine list is a universe to explore: over 1,000 labels ranging from the great Champagne houses to the most sought-after Italian excellences, with particular attention to small winemakers who tell authentic stories.
The dishes: emotions to taste
The chef’s offering consists of three tasting menus, one of which is vegetarian, all with the option of wine pairing, as well as the possibility of à la carte choices. Each course contributes to the puzzle that is the soul of the chef and therefore of Lux Lucis, with dishes that are sensory stories. We don’t want to dwell on the dishes on the new menu, but rather recall the dishes that have made the restaurant’s history over the years and that have impressed us the most.
- Tomato as a Bloody Mary: a real must among the chef’s amuse-bouches. Together with the liquid panzanella, it is a real staple among the delicacies offered by the chef before the tasting begins. Fleshy, fresh, and extremely balanced in sweetness and acidity, with its palate-cleansing qualities, it is the perfect final bite from the kitchen before each tasting begins. It would be a shame if it were missing!
- Oysters alla cacciatora: a daring combination that becomes poetry. The savory flavor of Brittany oysters meets the Tuscan flavor of the cacciatora sauce—usually used with chicken and rabbit—creating a combination with a strong taste impact. The skillful balance of the ingredients that make up the cacciatora sauce, namely white wine vinegar, dry white wine, and garlic, brings everything together. The notes of rosemary undoubtedly add a strong aromatic touch. Tasty and meaty, it also leaves room for a delicious scarpetta.
- Tom Yum risotto, sea urchins, and prized black truffles: beautiful to look at, delicious to eat. For those who don’t know, Tom Yum is a Thai soup with a sour, spicy, and aromatic flavor. Its broth base is cooked with lemongrass, galangal, kaffir lime leaves, and chili peppers, and is usually served with shellfish or fish. The dish stands out for the perfect cooking of the risotto and its serving temperature. Excellently creamed. The sea urchins give the sensation of having the sea in your mouth with every bite. The special thing is that the prized black truffle is not lost in the dish; no ingredient overpowers its flavor or aroma. All three ingredients coexist in perfect harmony, creating a dish that we could eat endlessly for the extreme pleasure of our palate.
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- Sea bass, celery, spelt, and umeboshi: Umeboshi is a Japanese condiment with a salty and sour taste. It is made by drying Japanese plums, similar to apricots, through a process of maceration in salt and fermentation with red shiso leaves. The sea bass is cooked to perfection. The roasted skin of the sea bass and the celery add an important touch of crunchiness to the dish, which would otherwise be too soft. Delicate, refined and at the same time very tasty. Each course is designed as a fragment of memory, an echo of travels and memories that the chef restores in liquid, solid and airy form.
An experience that lingers
Lux Lucis is not just a restaurant, it is a promise of emotion. It is a place where the sea and the mountains become an integral part of the cuisine, where wine does not simply accompany but amplifies, and where the service is elegant and never intrusive. An experience that leaves a lasting impression not only for the chef’s impeccable technique, but also for his ability to touch the intimate taste buds of each guest. This is what makes a dinner an indelible memory.
