格里洛绿洲酒店

Situated at the entrance to a romantic village in the Chianti region, this former stable has been converted into a quiet, elegant restaurant by a young couple, with a beautiful garden for summer dining. Here, guests can sit after dinner and enjoy the sound of neighbours calling to each other in the background, a pleasant reminder of life in Italy in days gone by. At the helm in the kitchen, the husband champions traditional cuisine which is minimalist in its choice of flavours and made from just a few well-balanced ingredients. The impeccably kept garden, which is as beautiful and well present

In the heart of the Sienese hills, Borgo San Felice Resort enchants like a Tuscan dream. At the helm is Stelios Sakalis, an Athenian chef with a star-studded past in France, England, and Italy, who interprets local cuisine with elegance and modernity. Captivated by these places, he has put down roots, blending regional flavors with Mediterranean touches that also reflect his homeland.

Although it calls itself an osteria, Il Granaio is really a restaurant. It has elegant brick - arched dining rooms occupying a 17C palazzo in the historic centre of Rapolano. On the menu you will find Tuscan specialities such as pici pasta cooked with various sauces, peppery Tuscan beef stew and a selection of fish dishes.

Osteria l’Orciaia is a little treasure trove of authentic flavors, where true Tuscan cuisine is celebrated in a rustic and well-crafted setting. In the summer, dining is outdoors with breathtaking views of the hills; in winter, guests retreat to a cozy room featuring exposed stone, wood, and artisanal details. The peposo is a must-try: intense, traditional, and irresistible!

There’s a story behind the name of this restaurant: on the 30th day of every month a travelling salesman used to stop in this small, delightful village. In the meantime, a young French chef, Hélène, arrived here and fell in love with Chianti and its cuisine. She named her restaurant after the travelling salesman and the name has been kept in his memory. In a typical setting of stone walls and old rural objects from bygone days, Hélène is now front-of-house taking care of guests, while Nadia Mongiat has replaced her in the kitchen, where she continues with the restaurant’s tradition of creating