A sincere homage to the most authentic tradition. Bold and convivial flavors that bring to the table the essence of rural Tuscany, amidst the aroma of the grill and the noble simplicity of true things.

Appetizer
Casolare Platter
Tuscan cured meats and cheeses with a rustic and sincere character.
The platter that whets the appetite like a window onto the farmyard.

Main Course
Grilled Veal T-Bone Steak (750g per person)

750g per person

Thick as tradition demands, grilled with a sizzling bone that tells tales of appetite and conquest. Inside, it’s tender, pink, and bursting with flavor.
Each bite is a dive into the carnivorous soul of Tuscany.
Accompanying it: roasted vegetables and crispy potatoes, reminiscent of home and countryside.

To ensure the harmony of the experience and service, the tasting menu is available exclusively for the entire table.

An authentic journey through the aromas and flavors of Tuscan cuisine, where truffle becomes the absolute protagonist of an elegant and refined gastronomic experience.

Appetizer
Truffle Hunter's Platter
An aromatic encounter of cured meats and cheeses enriched with truffle, accompanied by wildflower honey. Perfect to start in grand style.

Main Course
Tagliolini with Black Truffle
Fresh egg tagliolini tossed with mountain butter and black truffle. The essence of refinement.

Second Course
Sliced Beef with Black Truffle
The intensity of black truffle meets the juicy sliced beef. A dish for true gourmets. Served with roasted potatoes and cannellini beans in Tuscan olive oil.

To ensure the harmony of the experience and service, the tasting menu is available exclusively for the entire table.

A journey through the flavors of the garden, where freshness and creativity intertwine in light, authentic, and seasonal dishes.

Appetizer
Autumn Garden
Pumpkin and leek flan with pecorino fondue, crispy aromatic herbs, and carasau bread. A velvety and fragrant appetizer that warms with the colors of autumn.

First Course
Botteganova Spelt Soup
A tribute to Tuscan ribollita: spelt, black cabbage, and seasonal vegetables blend into a dense and enveloping soup that tells the story of autumn in every spoonful.

Main Course
Savory Cannoli with Sheep Ricotta
Sesame puff pastry cannoli filled with sheep ricotta and fresh herbs, served with a fennel, orange, and marinated olive salad.

To ensure the harmony of the experience and service, the tasting menu is available exclusively for the entire table.

A triumph of Tuscan flavors: cured ham, salami, finocchiona, soppressata, capocollo and three types of pecorino (aged, semi-aged, fresh), served with local honey. A rustic and generous starter.

An aromatic encounter of cured meats and cheeses enriched with truffle, accompanied by wildflower honey. Perfect to start in style.

Pumpkin and leek flan with pecorino fondue, crispy aromatic herbs and carasau bread. Velvety, fragrant, autumnal.

Chianina carpaccio scented with Sienese herbs, topped with dollops of herbed sheep ricotta and fresh arugula. Elegant in aroma, impeccable on the palate.

Knife-cut pure Chianina tartare seasoned with Tuscan extra virgin olive oil and ancient Dijon mustard with grains, accompanied by capers, marinated olives, sweet and sour onion, Cantabrian anchovy.

Three flavorful versions: in tomato sauce, with pecorino, and with truffle. Crispy on the outside, tender inside.

Fresh egg pasta dressed with mountain butter and black truffle.

Handmade pici pasta with white ragù of Cinta Senese pork, slow-cooked with aromatic herbs.

Creamy risotto with saffron and braised Chianina ossobuco.

Potato-filled tortelli with pecorino fondue and a scent of thyme.

A tribute to Tuscan ribollita: farro, black cabbage and seasonal vegetables come together in a dense, warming soup that tells autumn in every spoonful.

A great classic of Tuscan tradition: handmade pappardelle with pure Chianina ragù, slow-cooked to enhance taste and succulence.

Slow-braised in white wine with bay leaf and rosemary, this ossobuco releases intense aromas and fork-tender meat. Served with a herb-scented baked potato.

Boneless Cinta Senese rack cooked with dried prunes, raisins and toasted pine nuts. Served with roasted potatoes and seasonal vegetable flan.

Grilled sliced beef served with fresh arugula and shavings of aged pecorino. Side of roasted potatoes and Tuscan-style cannellini beans.

The intensity of black truffle meets juicy sliced beef. A dish for true gourmets. Served with roasted potatoes and Tuscan-style cannellini beans.

Tender grilled fillet served with a creamy pink peppercorn sauce. Soft, elegant, rounded. With roasted potatoes and seasonal vegetable flan.

Cinta lard melts over the hot fillet, enhancing its flavor with a veil of savory sweetness. A true Tuscan signature dish. Served with roasted potatoes and seasonal vegetable flan.

Sesame puff pastry cannolo filled with sheep ricotta and fresh herbs, served with fennel, orange and marinated olive salad.

€78/kg (minimum order 1.5 kg)

A Tuscan classic: at least three fingers thick, bone-in, grilled to tradition. Seared on the outside, pink and juicy inside. A noble, generous cut made for sharing and celebrating.

€68/kg (minimum order 1.5 kg)

A rich and flavorful cut. The steak for connoisseurs. Grilled to enhance juiciness and its unmistakable taste – for those who love their meat full-bodied and straightforward.

Crunchy almond biscotti served with a glass of Tuscan Vinsanto. Dip, break, enjoy.

Pear slowly poached in Chianti, served with cantucci crumble and fiordilatte gelato. Warm, fresh, fragrant.

Soft on the outside, warm and gooey in the center. Best enjoyed hot for full indulgence.

Tuscan reinterpretation of the classic: ladyfingers with Vinsanto, mascarpone cream, and Cantucci crumble.

A play of textures: velvety cream gelato, tart berries and crunchy cantucci crumble.

(Coca-Cola, Coca-Cola Zero, Fanta, Sprite)