— OUR STORY
Fourteen years of not rushing
Villa Toscana opened in 2011 with one rule that hasn't changed since: nothing leaves the kitchen before it's ready, and no course arrives before the last one is finished.
CHEF & OWNER
Chef Marco Bellini
Marco trained in Florence and Bologna before moving to New York, where he spent nine years cooking in other people's kitchens before opening his own. He still rolls the first tagliolini of every service himself.
- 2011Villa Toscana opens on East 14th Street with 14 seats and a single tasting menu.
- 2015The wine cellar grows past 200 labels, sourced directly from small Tuscan producers.
- 2019Awarded three stars in the Michelin Guide, unchanged in every edition since.
- 2025Still 14 seats a night. Still one tasting menu. Still no rush.
— PHILOSOPHY
Slowness,
the deepest seasoning.
At Villa Toscana, dinner runs about two and a half hours. We start the next course only when you have finished this one. Every pasta is rolled by hand after you order. Every wine is decanted just before pouring. To us, dinner is not a service — it is an essay.