World famous michelin Tuscany restaurant
For many years this was a tavern frequented by travellers moving from Lucca towards Garfagnana and has been in the same family since 1946. It has now been transformed into an elegant ambience revealing an exquisite attention to detail.
The restaurant has a light-filled main room. leading off are other more reserved rooms, as well as a characteristic outdoor area. The cuisine is typical of the mid valley area and has been reinterpreted with flair, offering Garfagnana wild mushrooms and spelt, Lucca soups, lamb and other alternative meat dishes.
A family owned and run restaurant since 1946 and jealously preserved by the owner Sauro and his staff.
The following extracts were taken from a recent article in The New York Times by Mark Bittman *
………La Mora is widely considered the best restaurant in the area of Lucca….. The explanation for that probably lies with precise execution, more formal ( and generally efficient) service, fancy linens and tableware…….. other features about La Mora that I like : the little garden and the open back room….. The food, however, is the focus, and it’s quite terrific…..
What is on offer
- Internationally known restaurant.
- High reputation for good food.
- Freehold property, main restaurant, apartment and a Cantina ( wine store ). Note the wines are not included in the price.
- Possibility to acquire additional property next to the restaurant.
- Possibility to expand the operation.
- Seating capacity, 70 to 100 cover.
- Staff, 6 kitchen staff and 6 floor staff.
- Clients, 40%international and 60% Italian.
- Between 20 – 22, 000 clients per annum.
- Average cost per head 50 – 70 Euro.
See the restaurants webpage here – http://www.ristorantelamora.com/mora_eng/index.asp
In the region of 2,800,000 euro.
For further details contact: Michael Ringrose
Phone: 00 39 0583353125
* New York times travel section dated Sunday September 24 2006, on line audio slide show at nytimes.com/travel
Published by: The Caterer