Tuscany stands for art beauty, landscape and … delicious food. Even in the heart of Florence, at the Bernini Palace they celebrate the cult of good food with recipes that capture the best Tuscany has to offer, tickling every palate and catering for international and Italian guests in pursuit of authentic local flavour. Lunching or dining here is an experience that begins even before you take your seat at the table. As the name (Little Cloister) suggests, our on-site restaurant La Chiostrina has a fascinating story to tell. 

The restaurant is situated on the ground floor of the hotel beside the hall. Crossing its threshold, you find yourself projected into the past in an authentic loggia from 16^th-century, the era of the likes of Michelangelo, Giambologna, Pontormo, Donatello, Bronzino and Rosso Fiorentino. Extensive restoration work on the loggia has brought to light a minor gem: the communal well, now walled up, into which, in the old days, Florentine housewives used to lower buckets from their windows to draw water.  

Today the site is occupied by a restaurant with a timeless, intimate, cosy atmosphere and a distinctive style, an oasis of piece in the heart of the old part of town. Here the soft light from the courtyard illuminates the reserved, versatile ambience, perfect for romantic rendezvous and business meetings alike. The menu rotates on a seasonal business, ensuring the freshest of ingredients at the table.

Tuscany is famous all over the world for its wine, meat and truffles. It’s a tradition that is honoured and handed down at La Chiostrina, where recipes are revisited with a dash of originality and brio and the chef relies on small local suppliers for prime-quality produce. The menu brings to the table all the typical local aromas, from thyme to fresh mint to misticanza, mixed wild herbs and greens. A reduction of Chianti classico is used to flavour fillet of beef served with toasted fennel seeds, fresh ginger, mandarin-scented potato purée and mushrooms; Tuscan pecorino cheese and extra virgin olive oil top trofiette with artisan pesto, potatoes, green beans and pine nuts; and black truffle enhances fresh garden vegetables stuffed with creamed basil and toscanella olives. In the wine cellar, which is equally refined, the sommelier is always ready to suggest the best food pairings from a selection of the finest local labels.