In our restaurant you get to taste the genuine Tuscan flavors and enjoy the most typical local dishes! As you know, our hotel is entirely family run and we see to everything personally, ensuring a menu made of local, genuine products: home made pasta, local porcini mushrooms, game meat from our own territory (especially wild boar and pheasant) and, above all, the Fiorentina steak, made rigorously of Tuscan Chianina beef.
The fruit and vegetables are always seasonal and bought directly from the local producers, picked and cooked carefully in order to preserve their flavor and freshness.

The menu can always be accompanied with delicious, high-quality Tuscan wines. Murlo is located in a strategic place: not only is it very close to the Chianti wine area, it is also only 10 km from Montalcino, where the prestigious, world famous Brunello wine is produced.
We choose our wines personally and buy them directly from the producers, being therefore able to guarantee the best possible quality at the right price.
During the summer season our restaurant is air conditioned, but it is also possible to have a nice dinner outside on our terrace, enjoying the cool evening breeze.

Our menu varies depending on the season and the flavors and products available at each moment, ensuring the high quality of our dishes. Here we have listed the typical dishes you will most likely find when visiting our restaurant.

  • Grilled bread with porcini mushrooms and lard of Cinta Senese (a local breed of pork meat)
  • Bruschetta bread with olive oil and tomato
  • Mixed plate of grilled bread
  • Melon with prosciutto ham
  • Tuscan mixed plate (a selection of local cold cuts, pecorino cheese from Pienza, different types of bruschetta bread)
  • Pit seasoned Pecorino cheese (served with honey and local marmalades)
  • Caprese salad (sliced mozzarella, tomatoes and basil)
  • Mozzarella di bufala (prestigious fresh mozzarella made from the milk of a water buffalo)
  • *Pappardelle and tagliatelle with wild boar meat sauce
  • *Pici with cheese and black pepper
  • *Spaghettoni made with eggs Etruscan style
  • Spaghetti or bucatini all’amatriciana (tomato sauce, onion and bacon) or with garlic sauce
  • Penne with zucchini and zucchini flowers
  • Spaghetti with olive oil, garlic and chili
  • Penne all’arrabbiata (hot chili tomato sauce)
  • Ribollita (typical Tuscan soup made with day-old bread and seasonal vegetables)
  • Panzanella (bread salad with fresh vegetables)
  • Ravioli of Maremma (filled with ricotta cheese and spinach) with wild boar meat sauce
  • Wild boar stew
  • Chicken breast alla cacciatora
  • Fiorentina steak
  • Veal chop with herbs, arugula or lard of Cinta Senese
  • Mixed grill
  • Grilled pork sirloin
  • Roasted pork loin
  • Veal tonné (with tuna sauce)
  • Roasted or fried potatoes
  • Grilled vegetables
  • Oven baked vegetables
  • Homegrown tomatoes
  • Green or mixed salad
  • Spinach cooked with garlic
  • Green bean stew
  • Fried zucchini and artichokes
  • Tiramisù
  • Panna cotta
  • Banana cake
  • Vin santo and cantucci cookies
  • Ricciarelli cookies
  • Ice cream
  • Grandma’s cake