the Restaurant

Menu

Our menu, composed of 4 or 5 options of each course, changes every day in order guarantee the freshness and seasonally of the ingredients.

You can always find some typical dishes, such as:

In addition to these dishes, first courses you will always find at least one of our fresh home made pasta (tagliatelle, noodles, trefoli, straccetti and gnoochi) flavoured always with different sauces depending on the season and availability of the meats:

• White or red sauces made with various type of meat like duck, pork, rabbit;
• Season vegetables like “porcino” mushrooms, leeks and red chicory on autumn and winter; artichokes, asparagus and spinach on spring; “pachino” tomatoes, peppers, courgettes, aubergines and rocket on summer.

We also make our home made fresh pasta depending, also on availability of ingredients: duck or red chicory tortelli, nettle, borage or spinach ravioli and meat tortellini.

Between the second courses you can find:

• Arrosti: roast pork loin, veal, chicken, pigeon, lamb, fennel duck and guinea fowl
• Grigliate: grilled pork chops, steaks and sausages;
• Umidi: chicken hunter’s style or with peppers, stewed guinea fowl, veal with olives, braised meat with red wine
• Spezzatini: veal fricassee, stew meat with potatoes, roman style lamb
• Fritti: deep fried chicken and rabbit, breaded pork loin
• Stufati: veal in lemon, turkey breast in milk, sweet and sour pork loin.

All second courses are combined with at least with one seasonal vegetable that highlights the flavour of main course like:

• Roast potatoes and salad with roast meat;
• Fried potatoes and salad or oil and garlic vegetables with meat grill
• Boiled potatoes or mashed potatoes with “umidi”
• Vegetables mould and fiorentina’s peas with “spezzatini” and “stufati”

As our kitchen garden offers the best seasonal vegetables you will find a wide selection of side dishes too::

• Swiss¬-chards, cardoons, french beans, courgettes, swiss-chard stalks or spinach mould;
• Swiss-chards and chicory stir fried with oil and garlic;
• French beans and spinach buttered;
• and again Fiorentina,s peas, casserole artichokes and carrots in milk.

We are one of the few restaurants that make our own house made desserts including ice creams. It is rare to find sweet Tuscan recipes (apart from ricciarelli and Panforte that are typical in Christmas). Among cakes, very good is the apple or pear pie and plums tart with strawberry grape jam. As soft sweets, we cannot respect our philosophy of “just Tuscan food”, but a must is the Crème brulée and Tiramisu.

Prices

Price for an average meal, including beverages eur 30,00

Price for a complete meal eur 35,00
(appetizer, first course, main course with vegetable and dessert, not including beverages)

Restaurant price list