Dining
Our dining room is an extension of this typical Tuscan ‘hearth’. There’s flickering candlelight by night and twinkling stars in the summer skies above our floral terrace. We ensure everyone feels very much at home.
For a truly special evening, reserve our wine room or a private garden terrace for a romantic tête-à-tête.
Guests not staying in the hotel are welcome to join us for dinner only. Reservations are required.
I love to make people happy through my cooking.
Chef Andrea
Chef Andrea’s passion is his vegetable garden and seasonal local produce is his complete inspiration. At Lupaia he looks forward to ripe tomatoes and aubergines so he can make his signature parmigiana. His gnocchi (the best you will find anywhere) are like little clouds. He makes them with a traditional Tuscan Aglione sauce, which uses a local mild variety of garlic.
On his free days Andrea does something very Tuscan, he throws a huge Fiorentina steak onto the grill for his whole family, it is seasoned traditionally with sea salt and a drizzle of olive oil.
For Sous Chef Luca cooking is like meditation. Unsurprisingly, his special dish is risotto, something that takes thought and patience. He looks forward to porcini season when, he will, of course, make a risotto ai porcini. From the gardens he admires the San Marzano Pomodoro, which is especially versatile and tasty, Italy produces more than 300 types of tomato!
Each morning a chalk board announces the four courses that Chef Andrea is preparing, his intention is to reveal the traditional dishes of Italy. Menus feature tender braised beef in wine, pigeon breast salad and handmade tagliolini with truffles. Every Friday fresh catch is brought up from the Thyrrenian sea, conscientiously selected according to season.
If you have any preferences at all for vegan or vegetarian cuisine, or other dietary requirements our chefs always have a creative response.
Every day fresh produce is brought to our kitchen door. There’s sheep’s cheese from the Cugusi dairy and beef from our superb butcher Belli.
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.
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