For dinner, our restaurant offers a typical Tuscan 3-course menu to choose from, which varies every day. At lunchtime, we offer a light lunch (from 12.30 to 13.30) with bruschetta, crostini, local cold cuts, salads, and fruit at moderate prices -

The restaurant opens daily for lunch and dinner from April to October inclusive - in winter (November to March inclusive) it opens only at weekends

The many facets of the Maremma are clearly reflected in its gastronomy with tasty dishes based on wild boar, hare, pheasant, soups and bruschetta with extra virgin olive oil.

Countless cheeses and wines.

Talking about Acquacotta is like 'romanticising' one of the oldest recipes of Maremma cuisine, a dish created by the ingenuity of Maremma housewives and made with eggs, onion, celery, vegetables and pecorino (sheep's milk cheese).

Ricotta is the basis of many recipes: simple with warm honey for a healthy breakfast, as a filling for butter and sage tortelli, or a sweet ricotta mousse with berries.