Xtreme Foodies

"Expertly prepared."

Stephen Brewer

"Pici, the thick local pasta, with a ragu of cinghiale (wild boar), is surprisingly delicate."

Stephen Brewer

"They are justly proud of the Tuscan classics they bring out of the kitchen - ricotta-filled gnudi almost floats off the plate."

Kay Gale

"You should have a Fiorentina Bistecca."

Kay Gale

"The Tiramisu really was exceptionally good. One of the best I’ve had – and believe me, I am so fussy about Tiramisu that’s a very big compliment."

Lawrence Head

"The dessert at the restaurant very much deserves its own mention, the Tiramisu is quite simply an art form in its own right and is emphatically not to be missed or overlooked."

Lawrence Head

"Much loved classics include their eight hour slow cooked Tuscan wild boar and porcini mushrooms."

Vincenzo Pagano

"Indispensable for those seeking the flavor of domestic tradition."

Andrey Andreev

"Infinitely tender, with a velvety pecorino sauce and a very aromatic truffle on top. We love such relatively simple dishes made with high-quality ingredients and a lot of attention."