Locanda Sant’Agata
A Charming Boutique Hotel in the Pisan Countryside
The History and Family
Locanda Sant’Agata was born in 2010 from the passion of the Micheletti family, already renowned in the restaurant world for two generations. Located in San Giuliano Terme, between Pisa and Lucca, this boutique hotel represents the perfect union between Tuscan tradition and modern comfort.
The Structure
The boutique hotel is housed in an ancient Tuscan farmhouse from 1919, expertly renovated while respecting the original architecture.
The property offers nine elegant rooms distributed between the main building and the annex, each unique in furnishing and with views of the Pisan countryside.
The spaces preserve the charm of the past – from the ancient colonial corridor to the barn transformed into a room – integrating them with contemporary design elements.
Our Green Heart
The Garden
A distinctive element of the property is the immense 5,000 square meter garden, dominated by a majestic centuries-old plane tree that represents the symbol of the estate.
The green space, meticulously maintained, hosts aperitifs, tastings, and special events, offering guests an oasis of tranquillity in the Tuscan nature.
Services and Philosophy
Locanda Sant’Agata stands out for
Breakfast with home made products
High-end Country Cuisine restaurant on-site
Pet-friendly structure with ample green spaces
Electric car charging station (currently being activated)
Attentive and personalized family management
Zero-kilometer philosophy and territorial enhancement
CHEF NICOLA MICHELETTI
The pioneer of Alta Cucina Contadina
Chef Nicola Micheletti is the most authentic voice of the new Tuscan gastronomy: the first Euro-Toques chef of the province of Pisa, mentioned in the 2025 Michelin Guide, and the creator of the revolutionary culinary philosophy of “Alta Cucina Contadina” founded on the pillars of EARTH, TERRITORY, and TRADITION.
THE ROOTS
A son of chefs, Nicola grew up among the stoves and dining rooms of the famous family restaurant “Vecchio Dado,” founded by his father Luca Micheletti, a historic figure in the Pisan restaurant scene. It is among these authentic flavors and this family atmosphere that his passion for cooking and his deep understanding of the inseparable bond between food and territory were born.
THE SUSTAINABLE TURNING POINT
In 2004, the Micheletti family undertook a new challenge: they bought a farmhouse in San Giuliano Terme, renovating it according to strict principles of eco-sustainability. In 2010, Locanda Sant’Agata was born, an integrated hospitality and restaurant project that celebrates Tuscany through zero-kilometer ingredients and recipes that tell century-old stories.
THE CULINARY PHILOSOPHY
Here Nicola developed his vision of “Alta Cucina Contadina”: an approach that elevates the flavors of rural tradition to the highest levels of culinary art while preserving the authenticity of ingredients and the territory. His cooking speaks of creative simplicity, respectful seasonality, and genuine sustainability-not proclaimed but practiced daily His key principles:
Ingredients at “meter zero” from the Pisan territory Recovery of ancient varieties and forgotten traditions Modern techniques serving authentic flavors Training new generations in the values of the land.
RECOGNITIONS
2019 – By invitation of the national president Enrico Derflingher, he enters the elite of Euro-Toques Italy, becoming the first Euro-Toques chef in the province of Pisa. This recognition rewards his dedication to quality, biodiversity, and authentic innovation.
2025 – The Michelin Guide officially recognizes the value of his gastronomic offering with a mention, confirming that Alta Cucina Contadina represents a concrete response to the needs of the contemporary culinary scene.
PROFESSIONAL COMMITMENT
In addition to managing Locanda Sant’Agata, Nicola offers specialized consulting to restaurants and food sector companies through a personalized approach that ranges from:
Business plans and economic analyses
Menu engineering and culinary design
Training on cooking techniques and presentation
Sustainability strategies and territorial enhancement
Event organization and experiential formats
PRESENT AND FUTURE
From his kitchen at Locanda Sant’Agata, Nicola continues to experiment and tell the story of Tuscany through menus that change with the seasons, events celebrating local producers, and training courses for young chefs eager to learn the secrets of Alta Cucina Contadina.
An approach that has already won the recognition of authoritative critics and promises to influence the future of Italian gastronomy, bringing back to the spotlight often forgotten values: authenticity, territory, and sustainability.
Locanda Sant’Agata
SS12 dell’Abetone e del Brennero km 5+812
56017 San Giuliano Terme (PI)
tel +39 0507212532 mobile +39 339 4641508