Restaurant in the hills of Florence

Carnaroli risotto infused with a rich pumpkin cream, complemented by Guttus dark cheese, which offers a smooth texture and robust flavor. This dish harmoniously blends sweetness and intensity, providing a comforting and flavorful experience.

Pennette sautéed with Tuscan sbriciolona, enhanced by the brightness of orange zest and the crunch of almond fragments. This dish features bold flavors and harmonious textures, presenting a delightful contrast between sweetness and savoriness.

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Artisanal cappellacci filled with chanterelles and ricotta, sautéed with concassé tomatoes and garnished with a dusting of dried trumpet mushrooms. This dish presents a harmonious blend of flavors and aromas, juxtaposing the freshness of the tomatoes with the aromatic depth of the mushrooms.

Fresh pasta buttons filled with pappa al pomodoro and prawns, enhanced with a tomato cream and prawn bisque, and garnished with basil oil and cuttlefish ink crumble. A vibrant fusion of Mediterranean flavors that harmonizes land and sea, characterized by aromatic undertones and a delicate crispness.

Creamy risotto with mussels, accompanied by crunchy bread sand, lemon powder for a citrus accent, black pepper gel, and parsley oil. A sophisticated dish that harmonizes fresh and vibrant flavors, enhanced by diverse textures for a distinctive experience.

Selected Rooster guinea fowl and rabbit meat from the Abati Luigi farm in Tuscany, prepared in accordance with traditional methods. A true specialty, crafted with premium ingredients and authentic flavors.

Our dry aging cell (visible in the room) preserves and matures our pearls within: 'Scottona Toscana" Fassona / Limousine All. "Le Colmate" +30 days of aging, per 100 grams with fat and bone €6.00 "Grigia Alpina" Cow that thrives at altitudes exceeding 1,000 m, +70 days of aging, per 100 grams with fat and bone €8.00 "Duchessa di Wolf" 10 years of free grazing, +90 days of aging, per 100 grams with fat and bone "VACCA SERENA" €9.00

Beef sirloin expertly seared, accompanied by a reduction of red wine from Doccia farm and caramelized grapes. A refined amalgamation of the meat's succulence and the sauce's fruity and aromatic undertones creates a distinctive harmony of flavors.

Succulent Tuscan pork ribs filled with sweet pumpkin and dried porcini mushrooms, served alongside roasted potatoes.

A dish abundant in autumnal flavors, where the sweetness of pumpkin melds with the robust essence of porcini mushrooms and the crispness of the esteemed Cetica potatoes.

Rabbit farm Abati Luigi, deboned and seasoned with spices, is cooked slowly at a low temperature to enhance its tenderness. It is served with Tuscan black cabbage sautéed in a pan.

A reimagined classic, where low-temperature cooking enhances traditional flavors and imparts a succulent texture.

Fresh calamari and shrimp from Argentario, delicately floured and fried to a golden perfection. Accompanied by lemon wedges. Crispness and freshness from the Tuscan coast, ideal for savoring with a splash of lemon.

Prawns enveloped in Colonnata lard and baked to a golden finish atop a pumpkin and leek cream. An exquisite juxtaposition between the sweetness of the prawns and the saltiness of the crispy lard.

Breaded and fried yellowfin tuna, accompanied by a smooth potato cream, garnished with roasted onions and fried capers. A harmonious blend of flavors and textures, where the tenderness of the tuna and potatoes is enhanced by the savory undertones of capers and roasted onion.

Boneless sea bass fillet, encased in a delicate crust of thinly sliced potatoes and tomatoes, baked to perfection in the oven to elevate its flavors. A light and flavorful dish, where the finesse of the sea bass harmonizes with the crispness of the potatoes and the sweetness of the tomatoes.