The cuisine that follows the seasons
Our restaurant offers guests the opportunity to dine with a breathtaking view of the Tuscan hills. The menu changes daily according to the products offered on local markets.
Our cuisine is characterized by being healthy and with a low use of added fats.
The vegetables and fruit come from a small farmer from the Bolgheri area (Livorno), who cultivates the land using organic methods. The white aubergine we use for our Parmigiana, the sweet onion of Cecina and the pisanello tomato balanced in its sweetness and acidity deserve special mention.
Inside our estate we have a truffle cellar where we collect our black truffle during the season, which we then use to make dishes including the tagliolini with truffles.
The meat comes from a butcher from Volterra, who only carries the items slaughtered by him on his counter, including the rare Florentine Chianina and Maremmana breed. Among our first courses proposals we also find the typical Pici allaglione, a historic Tuscan dish, the garlic is a type of garlic very difficult to find with the particularity of not containing aligns and being very delicate.
In our desserts, however, there are our homemade cakes and fresh fruit sorbets in season.