Alain Ducasse, L’Andana, Castiglione della Pescaia, Italy
The venerated French chef has restaurants situated in superbly grand hotels like the Plaza Athénée in Paris and the Dorchester in London. But his three countryside inns — two in Provence, one in Tuscany — are considerably more intimate. The 33-room L’Andana (created with wine producer Vittorio Moretti) was once the hunting lodge of Grand Duke Leopold II. And its flagship restaurant, La Trattoria Toscana, sits in an old granary with exposed brickwork and cotto tile flooring. There, chef Christophe Martin (formerly at Louis XV-Alain Ducasse in Monaco) uses herbs and vegetables from the inn’s garden and estate-produced olive oil for regional dishes like herb-crusted veal chops and gnocchi sautéed with tarragon. At the more casual La Villa, offerings include slices of Tuscan Cinta ham and pastries fresh out of the cast-iron ovens for breakfast.