Point strongly of the hotel structure is the kitchen, faithful to dictates me of the most typical Tuscany tradition. In its wide halls crostinerie can be tasted bruschette and, famous the Pici made by hand, the Lasagne and the Cannelloni, Zuppe di Farro, Pasta and Fagioli and Ribollita, naturally all with paste made in house. Grilled of Rosticciana, Cut of Year-old calf and Bistecche to the Fiorentina, the roast ones turns to you to firewood.
A care eye comes given also to wines guarded in one small, but rich cantinetta dug in the tufo.