Restaurant Managers: Nicola and Luca Terni.
Typical and traditional dishes of the territory revisited. Homemade pasta. Butcher’s shop with one of the largest braziers in Italy. Endless excellence of meat from the world. Variations of raw meat and Florentine-style steaks that enjoy more than 60 days of maturation. Wines: almost entirely territorial, with further distinction between Maremma wines and Tuscan wines. French bubbles. Distillates. Tuscan craft beer.
Underground cellar visible from the fireplace room, with walkable glass.