Restaurant Managers: Luciano Pieraccioli, Gabrio Melosi, Daniele Ferri, husband and children of Ladies Rafanelli.
Local traditional Tuscany dishes, and some “pearls” such as chicken liver pate, rabbit tuna, smoked salmon, and shrimp in oil. Substantial meat dishes such as larded sliced florentine served with hot oil, rosemary and black pepper, cod to Livorno way and “tripe with champagne”. Seasonal varieties with white truffle. Dessert. Wines: paper with about 1,000 labels.