Napoleon Bonaparte's brother-in-law, Félix Baciocchi, built the estate at Tenuta La Badiola in the early nineteenth century as an imperial hunting retreat, and the terracotta-roofed villa that anchors L'Andana today carries that provenance with considerable ease. Seen from above, the salmon-pink palazzo rises from the flat agricultural plain of the Maremma near Grosseto — vineyards pressing close on three sides, stone pines and Italian cypresses drawing a formal perimeter — with the authority of a building that was always meant to command its landscape rather than defer to it. Alain Ducasse brought the estate back to life in 2004 when he converted it into a relais with around thirty rooms, and the restaurant La Trattoria Enrico Bartolini has since become the gastronomic anchor for the whole southern Tuscan coast. Inside, the interiors lean into the character of the original fabric rather than smoothing it away. Rooms are dressed in Venetian-plaster walls washed to a warm amber, wide-plank oak floors, and carved baroque headboards upholstered in deep red or lacquered in silver-leaf white — furniture that draws on Italian eighteenth-century decorative traditions without tipping into pastiche. The restaurant preserves exposed handmade brick columns and barrel-vaulted ceilings finished in the same terracotta tile visible across the roofline, a glazed wine library set flush between the columns as an unabashedly contemporary intervention. The pool terrace, framed by stone-paved lounging decks and garden borders thick with Mediterranean planting, pulls the building's warm ochre facade into easy conversation with the Maremman sky.

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