Set in Villa A Sesta, La Bottega del 30 has long been a reference point for dining in the Chianti Classico region. The restaurant balances regional Italian cooking with French technique, reflecting Chef Hélène Stoquelet’s training and perspective. Its concise menu, structured into clear courses, allows the kitchen to demonstrate consistency and restraint in execution.

About the Restaurant

Founded in a restored country house, the restaurant has earned recognition in both Italian and international dining circles, including Michelin Guide listings. The dining room presents a style best described as Chianti chic, where rustic stonework meets understated elegance. With a corkage fee of 10 euros, guests can bring wines to complement the kitchen’s focused tasting format. Current menus and hours are listed on the official site: labottegadel30.com.

About the Chef

Hélène Stoquelet, originally from France, has spent decades shaping the restaurant’s direction as both executive chef and owner. Her cooking style blends French technique with Tuscan ingredients, particularly seasonal vegetables, poultry, and handmade pastas. Stoquelet’s approach reflects precision in seasoning and texture, with careful restraint in richness and plating.

Service & Atmosphere

The dining room is small and intimate, with stone walls and modest lighting that keeps the focus on the table. Alessandra and Daniele handled service during our visit, showing strong familiarity with both dishes and wines. Service was attentive without being intrusive, and pacing across five courses was deliberate and well-timed. Conversation was comfortable, as the space absorbed noise efficiently.

Menu Highlights

• Artichoke Crème Brulée paired creaminess with subtle bitterness, showing technical precision in texture.
• Spaghetti with Black Truffle and Smoked Goose Breast presented umami depth balanced by the goose’s smoky edge.
• Deboned Guinea Hen with Swiss Chard and Sausage highlighted coherent composition, with the vegetable flan offering contrast in texture and temperature.
• Flourless Dark Chocolate Cake with Pear Sorbet provided balance, the sorbet cutting richness and keeping the progression cohesive.
  

What We Ate

Aperitivo and amuse-bouche, artichoke crème brulée, crispy meatball with fennel salad, spaghetti with black truffle and smoked goose breast, deboned guinea hen with Swiss chard and sausage, flourless dark chocolate cake with pear sorbet, and small pastries. The five-course menu was priced at €95, excluding beverages.

Conclusion

La Bottega del 30 reflects consistent execution across a structured tasting menu. Service is knowledgeable, pacing is carefully controlled, and the kitchen shows disciplined use of ingredients. The restaurant suits diners seeking a technically assured meal with a balance of Italian regionality and French precision in a quiet Chianti setting.