Dining
Our Tuscan country kitchen
The freshest menu, reimagined each day
Dinner at Lupaia is an intimate and refined experience, where each day Chef Luca presents a seasonally inspired four-course menu, thoughtfully prepared in the open kitchen—the true heart of the evening. Here, flickering flames, the aroma of fresh herbs and garden vegetables, and the soft glow of candlelight come together to create a warm and inviting atmosphere.
Our dining room feels like a natural extension of the Tuscan hearth, where guests are welcomed as if into a private home. By night, candlelight sets a gentle rhythm, while in the warmer months, the floral terrace opens to twinkling stars above, offering a setting that is both relaxed and quietly elegant.
For moments that call for something truly special, the wine room or a private garden terrace provide an intimate retreat—perfect for a romantic tête-à-tête under the Tuscan sky. Throughout the evening, our sommelier carefully curates each wine pairing, selecting Tuscan and local vintages that complement and elevate every course, enhancing the flavors and celebrating the authentic spirit of our cuisine.
Guests staying in the hotel do NOT need to make a reservation. A table is always available.
Guests not staying in the hotel are welcome to join us for dinner, from 7 PM every evening.
Reservations are required and must be guaranteed with a credit card.
Gallery
I love to make people happy through my cooking.
Chef Luca
Our dream team
At Lupaia, our team devotes each day to creating a sense of effortless hospitality, where every detail is quietly considered and every guest is welcomed with genuine warmth. Service unfolds naturally, with a familial spirit that feels both personal and unassuming.
It is in these small, thoughtful gestures that each stay becomes something to remember—moments shaped with care, designed to linger long after departure. Every encounter is an invitation to slow down and experience the authenticity, intimacy, and understated elegance that define life at Lupaia.
Our Executive Chef Luca
Originally from Emilia-Romagna, Executive Chef Luca Oriani has been captivated since childhood by the landscapes and flavours of his native region. His culinary journey has taken him along the Romagna Riviera, including Michelin-starred kitchens, where he refined his technique and deepened his understanding of modern gastronomy.
His philosophy is rooted in tradition, reinterpreted through a contemporary lens that embraces sustainability. Luca is committed to a low-impact cuisine, working closely with local producers and favouring fresh, seasonal, and zero-kilometre ingredients that reflect the rhythm of the land.
Deeply connected to the region’s growers and artisans, he selects each ingredient with care and respect, celebrating the authenticity and quality of small local businesses. For Luca, great cuisine is never the work of one alone—it is the result of a united and passionate team, sharing the same vision and purpose.
What’s fresh today
Each morning a chalk board announces the four courses that Chef Luca is preparing, his intention is to reveal the traditional dishes of Italy. Menus feature tender braised beef in wine, duck breast and handmade tagliolini with truffles. Our kitchen garden is brimming with produce, while fruit trees drop mulberries, figs, plums, quince and pomegranates. Nevio, our neighbour farmer, grows additional vegetables for us. Porcini and truffles come from nearby forests. The organic olive oil you taste is all from the olives on our estate.
If you have any preferences at all for vegan or vegetarian cuisine, or other dietary requirements our chefs always have a creative response.
