The Dishes

Fresh ingredients are fundamental to good cuisine. Equally important are reliance on tradition and the unique inventiveness that distinguishes an exceptional chef. These three simple rules have always been assiduously followed by the restaurant. To illustrate this philosophy, here is an enticing example of a menu.
	A fish caught a few hours earlier dominates a warm octopus salad with 'cannellini'beans; traditionally-made ricotta is used in the pigeon ravioli served in reduced Chianti sauce, a dish for gourmets which, needless to say, makes use of San Felice Chianti; robust roast lamb with roast potatoes, flavoured with thyme picked from the restaurant's 'herb garden',
a small private oasis of Mediterranean scents; a dish of roast Cinta Senese' pork, a variety of pig still traditionally reared in the countryside around Siena. To finish, a warm chocolate tart.