Farm to table is the philosophy of this Michelin-starred restaurant where head chef Antonello Sardi mesmerises diners from the stunning open kitchen. Veg and herbs arrive from the restaurant's own farm, Borgo Santo Pietro, in the Sienese hills. Breads and focaccia (the nut version is heavenly) are homemade and the olive oil used (special production from Vinci) is clearly only the best.
From the complimentary amuse-bouche to the leafy pink radish dipped in salted butter that accompanies Sardi's creative take on traditional chicken-liver pâté, ingredients are overwhelmingly fresh, green and natural. Weekday lunchtimes cook up a good-value, four-course lunch menu (€80). Tasting menus – including a fantastic vegetarian one – start at €120.
