The restaurant, which was initially a guesthouse, was recently remodelled, maintaining the history of the family, whose passion for excellent cuisine has been handed down from generation to generation.

Andrea, son of the owner, is now responsible for lovingly preparing the dishes, such as goose breast salad, “bigoli” pasta with ragù di cortile, grilled Florentine steak, “lasagnette” pasta with venison or local mushrooms and flakes of Parmesan cheese. They also serve wild hare with polenta, and an assortment of desserts, all homemade. Andrea also takes care of the wine cellar, selecting local and national wines to complement the various dishes.