Restaurant in Manciano, Italy
Serious seafood in a landlocked Tuscan town.
La Filanda holds a Michelin Plate (2025) and a 4.5 Google rating in a town with limited serious competition. It is the clear choice in Manciano for fish and seafood, including raw preparations, at a €€ price point. The kitchen draws vegetables from its own garden and applies a light modern approach, making it worth booking for any food-focused traveller in the Maremma.
If you are eating in Manciano and want something beyond the expected trattoria rotation, La Filanda is the clearest choice in the province. It holds a Michelin Plate (2025) and earns a 4.5 on Google across 283 reviews, which in a small Maremman hill town is a meaningful signal. The €€ price tier makes it accessible without demanding a special-occasion budget, and the kitchen does something genuinely rare for this corner of Tuscany: it runs a serious fish and seafood programme, including raw preparations, alongside a menu anchored by vegetables grown in the restaurant's own garden. Book it.
The setting is the old ground for the editorial detail that matters most here. La Filanda occupies the first floor of a former silkworm factory on Via Marsala, and the dining room carries the structural confidence of an industrial conversion done well: high ceilings, contemporary finishes, and a terrace that opens in fine weather to give the meal a different character entirely. The atmosphere is calm rather than hushed, somewhere between a neighbourhood dinner and a considered special evening. The energy is not driven by noise or theatre; it reads as a room where the food is the point, which suits anyone coming specifically to eat rather than to be seen.
The sourcing logic is what separates La Filanda from most of its Manciano competition. The kitchen draws vegetables from its own garden whenever the season allows, which pulls the menu toward a kind of situational honesty: what is on the plate reflects what is available rather than what the supplier sent this week. For a food-focused traveller, that is not a minor detail. It means the vegetable components on any given dish are more likely to be at peak condition, and it gives the kitchen a reason to change the menu with genuine frequency. Pair that with a fish offer that includes both cooked and raw options, and you have a restaurant that is doing two things most Tuscan inland kitchens avoid: building a serious seafood identity in a non-coastal town, and anchoring its flavour decisions in direct agricultural sourcing.
Modern touch the kitchen applies to cooked dishes is described as light, which in practice tends to mean the produce is not buried under sauce or technique. That approach suits the sourcing philosophy: if the garden vegetables are good, you do not want to obscure them. For the fish side, raw preparations require technical confidence and good supply chains. In the Grosseto province, where most restaurants default to grilled or braised fish when they bother with seafood at all, offering a credible raw selection is a decision that signals how seriously the kitchen takes the programme.
Terrace is worth factoring into your timing. In warm months, the experience shifts considerably when you move outside. The old factory structure frames the outdoor space without overwhelming it, and dining on the terrace in the Tuscan evening is a different meal from the interior one, not better or worse, but worth requesting if the weather cooperates.
For Manciano specifically, La Filanda sits above most of the town's options on technical ambition and sourcing transparency. If you want to stay in the Maremma and push toward higher price points, [Caino in Montemerano](https://www.joinpearl.co/restaurants/caino-montemerano-restaurant) is the reference point: a two-Michelin-star restaurant within the same province that represents a significant step up in formality and cost. For a first visit to the area without that commitment, La Filanda gives you regional cooking with real credentials at a fraction of the spend. [L'Asinello in Castelnuovo Berardenga](https://www.joinpearl.co/restaurants/lasinello-castelnuovo-berardenga-restaurant) is another Tuscan option worth tracking if you are moving around the region, though it operates in a different context further north.
At the national level, Italy has a set of coastal fish specialists that La Filanda is not trying to compete with directly. [Uliassi in Senigallia](https://www.joinpearl.co/restaurants/uliassi-senigallia-restaurant) and [Quattro Passi in Marina del Cantone](https://www.joinpearl.co/restaurants/quattro-passi-marina-del-cantone-restaurant) both operate at the three-star level with full coastal access. La Filanda is not in that conversation, nor should it try to be. What it offers is a credible fish programme in an inland setting at €€ pricing, which fills a genuine gap for travellers eating in this part of southern Tuscany.
If you are building a longer Italy itinerary around serious restaurants, the full range from Maremma up through the centre includes names like [Osteria Francescana in Modena](https://www.joinpearl.co/restaurants/osteria-francescana), [Piazza Duomo in Alba](https://www.joinpearl.co/restaurants/piazza-duomo-alba-restaurant), and [Enoteca Pinchiorri in Florence](https://www.joinpearl.co/restaurants/enoteca-pinchiorri), each at €€€€ and in entirely different categories of commitment. La Filanda belongs earlier in that itinerary: the €€ meal in a Maremman hill town that surprises you before you reach the flagships.
Reservations: Booking is rated easy, but given this is one of the few serious restaurants in the province, call or email ahead, especially for weekend dinners and terrace tables in summer. A week out is generally sufficient for midweek; push to two weeks for Saturday evenings in high season (June–August). Budget: €€, putting the meal well below the province's top-tier options and making it reasonable for two with wine without planning required. Dress: No formal dress code is confirmed in the data, but the contemporary dining room and Michelin recognition suggest smart-casual is appropriate. Getting there: La Filanda is at Via Marsala, 8, Manciano GR. The town is in southern Tuscany, accessible by car from the coast or from Pitigliano and Sorano if you are on a Maremma circuit. Groups: No confirmed private dining or maximum group size in available data; contact the restaurant directly for parties larger than six. First-time visit: Go for the seafood, specifically the raw preparations, since those are what distinguishes La Filanda from every other option in Manciano. Request the terrace if visiting between May and September.
For everything else the town and surrounding area has to offer, see our guides: Our full Manciano restaurants guide, Our full Manciano hotels guide, Our full Manciano bars guide, Our full Manciano wineries guide, and Our full Manciano experiences guide.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| La Filanda | Tuscan | Housed on the first floor of an old silkworm factory, with a contemporary-style dining room that opens out on to a beautiful terrace in fine weather, this restaurant is one of the few in the province to serve top-quality fish and seafood, including a good selection of raw options. The cooked dishes on offer demonstrate a light modern touch and are prepared whenever possible using vegetables from the restaurant’s own garden.; Michelin Plate (2025) | Easy | — |
| Atelier Moessmer Norbert Niederkofler | Italian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Dal Pescatore | Italian, Italian Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
| Enoteca Pinchiorri | Italian - French, Italian Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
| Enrico Bartolini | Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Le Calandre | Progressive Italian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
What to weigh when choosing between La Filanda and alternatives.
Book at least a week out for midweek visits; for weekends or terrace seating in fine weather, aim for two weeks minimum. La Filanda holds a Michelin Plate (2025) and is one of the few technically ambitious restaurants in the Grosseto province, which means it draws diners from well outside Manciano. Leaving it to chance is a risk not worth taking.
At a €€ price range, La Filanda sits well below what you would pay for comparable seafood-forward cooking at Michelin-recognised venues elsewhere in Italy. The kitchen uses vegetables from its own garden and applies a light modern touch to cooked dishes, which suggests real culinary intent rather than tourist-facing execution. For the province, the value case is strong.
Yes, particularly if the occasion suits a relaxed rather than formal setting. The terrace opens in fine weather and the building itself — a converted silkworm factory on Via Marsala — provides the kind of context that makes a meal feel considered without requiring black-tie energy. The Michelin Plate recognition and the focus on quality raw seafood give it enough credibility for a celebration dinner in this part of Tuscany.
Group suitability is not confirmed in available venue data, so call ahead before planning anything larger than four. Given it is one of the few serious restaurants in the Grosseto province and has a terrace that operates seasonally, peak-season group bookings will require advance notice and flexibility on timing.
The seafood focus is the reason to come: La Filanda is one of the very few restaurants in the Grosseto province to serve top-quality fish and seafood, including raw options, which is genuinely unusual this far inland in Tuscany. It sits on the first floor of a former silkworm factory at Via Marsala, 8, with terrace access in good weather. At €€ pricing with a Michelin Plate (2025), it is the clearest step up from the standard trattoria rotation in Manciano.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
