Al Fresco and Pool Tree Bar

At lunch, tables stand in the shade of the trees, and the menu is simple: seasonal tomatoes with crisp Tuscan bread and Brunello vinegar, a Chianina burger, or sea bream from the island of Capraia with Leccino olives.

The Pool Tree Bar's Match Point is gin infused with chamomile, with a mandarin and bergamot soda.

At dinner, every main course comes off the Josper grill. The Fiorentina is aged for 30 days and cooked over charcoal for 2 to share, the beef rib is cooked with Brunello di Montalcino, and the paccheri come with lobster, also for 2. Among the pizzas, the Napoli Gialla is yellow cherry tomatoes, Cetara anchovies, capers and olives.

Desserts come round on a trolley: a tart of the day, a lemon and almond Caprese cake, a Mugello ricotta cheesecake. Children have a menu of their own, and pizza is on it.

Read on ↓