Drink and Dine
Laying the table.
A Medici queen's spices, a garden terrace
Il Palagio
Restaurant · Dinner
Each of the 3 tasting menus follows a story.
The Count's Garden is cooked from the plants that grow in the garden outside: cucumber with the flavours of panzanella, a risotto of charcoal-grilled mushrooms, a fig sponge with sheep's milk yogurt. The Queen's Spices follows 6 spices to Catherine de' Medici, the Florentine queen who took her city's cooking to the French court. Gherardesca runs from the garden down to the sea and back through the Tuscan countryside.
The à la carte is shorter, taken as 2 courses and a dessert or as 3 courses. There is a line-caught sea bass Wellington with shrimp moqueca, sweet potato and okra, made to share at the table. For dessert there is a creamy milk rice with plum and a reduction of passito di Pantelleria.
On Sundays the room is given over to a buffet brunch: cold cuts and cheeses, a raw fish bar, then a walk into the kitchen itself for hot dishes cooked in front of you, and a room kept for desserts. The brunch returns in October 2026. For a dinner of your own, the kitchen will serve a tasting menu in the hotel's chapel, by candlelight, under its frescoes and mother-of-pearl.
Kismet Recommends
- The Star Anise of Intensity
- Celery at the Temple
- Tuscan Coast Risotto
- Agnolotti of the Livorno Court
- Lamb from the Casentino Pastures
The kitchen
Paolo Lavezzini
He grew up in Emilia-Romagna, ran the kitchen at Neto in Brazil for 10 years, and calls himself Italian by heart and Brazilian by soul.
The Count's Garden is cooked from the plants that grow in the garden outside: cucumber with the flavours of panzanella, a risotto of charcoal-grilled mushrooms, a fig sponge with sheep's milk yogurt.
