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.