Restaurant

Our cuisine is based on traditional recipes of Maremma, but with an innovative twist; our forte are natural ingredients and inspired cooking.

We went through a restyling to merge our history with our present; we serve revisited traditional dishes that respect the tradition of Maremma.

Our cellar hosts more than 400 wines, mostly from Tuscany, but we also have a good selection of the best Italian and international wines.

We have been recommended in many guides, like Osterie d’Italia (since 2002), Guida di Veronelli, Guida delle Locande d’Italia, La mia Toscana di Sibilla della Gherardesca, La gola in tasca (by Le Guide di Alice), Le guide di Dove by Il Corriere della Sera.

Our Chef's favourites

Ingredients, cooking, old recipes and new findings; modernise the tradition is our forte!

Wild boar and apple stew

King of the Mediterranean scrub and icon of Maremma, star of a recipe that Pellegrino Artusi noted in his bible of Tuscan cooking “La scienza in cucina e l’arte di mangiar bene” published in 1891

Florentine steak

A recipe as old as the city of Florence and the queen of Tuscan cooking: you have to follow meticolously every direction, starting with using 100% Italian meat, then choosing the right cut and size; lastly, the cooking time: there’s no medium or well done, just rare as the recipe says!

Wild boar and apple stew

King of the Mediterranean scrub and icon of Maremma, star of a recipe that Pellegrino Artusi noted in his bible of Tuscan cooking “La scienza in cucina e l’arte di mangiar bene” published in 1891

Florentine steak

A recipe as old as the city of Florence and the queen of Tuscan cooking: you have to follow meticolously every direction, starting with using 100% Italian meat, then choosing the right cut and size; lastly, the cooking time: there’s no medium or well done, just rare as the recipe says!

Spaghetti Senatore Cappelli with wood pigeon sauce

100% Italian pasta made with whole durum wheat “Senatore Cappelli”, selected in the early 1900 by geneticist Nazareno Strampelli in Southern Italy, with a wood pigeon sauce in a restyled  and refined recipe

Ricotta and spinach tortelli with cinta senese sauce

We bellieve there’s no important meal without tortelli! Both pasta and stuffing are produced in our kitchen and the recipe marries beautifully with chianina sauce and some dried tomatoes

Spaghetti Senatore Cappelli with wood pigeon sauce

100% Italian pasta made with whole durum wheat “Senatore Cappelli”, selected in the early 1900 by geneticist Nazareno Strampelli in Southern Italy, with a wood pigeon sauce in a restyled  and refined recipe

Ricotta and spinach tortelli with cinta senese sauce

We bellieve there’s no important meal without tortelli! Both pasta and stuffing are produced in our kitchen and the recipe marries beautifully with chianina sauce and some dried tomatoes