The Restaurant

In  summer you can dine in the back garden (garden on april 2003: and august 2003, half wiew cause shadow from the grapes), but remember to take a sweater with you for chilly evenings.

Our menus are based on the best dishes of the traditional Chianti regional cuisine with some modern adaptations. Along with some little secrets, we just go to the heart of taste following the changing of seasons. The "pappardelle al cinghiale" (broad noodles with wild boar sauce) are served in the summer with a rabbit sauce as well as pumpkin "gnocchi" are substituted by gnocchi made of artichoke or asparagus. Lamb and pork are served in the winter only. In order to offer the best quality we only cook organic and as far as possible "guaranteed" food.

You shouldn't miss our delicious "porcini sott'olio" (boletus in olive oil) or mixed mushrooms made with an exclusive recipe keeping all their flavour and freshness. Taste also our artichokes or fennel in oil. Among the first courses we recommend the "pappardelle" with boar or rabbit sauce, the "true" Florentine crepes and truffled "ravioli" in a mushroom cream. As to the second course, our speciality for almost a entury has been the Florentine steak: to have the best results as to tenderness and taste we only choose high cuts off the loin and grill them on the flame of oak coal. Among the other dishes, we mention the "grigliata al mattone" (meat grilled on hot bricks) and the Tuscan mixed fried meat of chicken, lamb and rabbit. Finally, do not miss Anna's pastries: her well known "tiramisù" and locally traditional almond cookies, that she also makes with orange marmalade or chocolate, with pine-seeds and other original versions. For the 90th anniversary of our activity next year we propose the "cotognata con pecorino", a traditional Florentine thick quince jam to serve in slices with the Pecorino cheese.