During the week our Chef prepares themed dinners.

Friday is the turn of the seafood dinner: here the fish, raw or cooked, is enhanced in many forms to create inviting first courses and tasty second courses. Preparation begins in the morning when the Chef goes to choose between the local fish only sea fish (sea bass, snapper, amberjack, ..), molluscs (octopus, cuttlefish, clams, ..) and crustaceans (prawns, lobsters, ..). He always takes into account the requests of customers who can therefore report their preferences.

During the weekend it is the turn of the Big Barbecue served in the Villa, under the Big Oak overlooking the sunset. In a more country atmosphere and after an aperitif with cold cuts and “donzelle” (Maremma fried bread), a mix of grilled chicken and pork with vegetables is served, followed by the ‘legendary’ Florentine steak.

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