having visited Tuscany for the last 35 years on a yearly basis I have watched the cuisine transition from peasant fare to attempts at many different facelifts, some too healthy, some too overworked, many not a real improvement on the classics.
Last week I enjoyed the most wonderful meal prepared by the hotels new chef, a young man from Siena,and no doubt influenced by the hotels owner and excellent albeit retired chef himself.
Try the swordfish carpaccio fresh and mildly seasoned on a bed of shaved fennel and blood orange pulp. Or the pork in wild nettle sauce, bright green, harvested by the staff from nettles found on the property. Our deserts were wonderfully light and tasty. The service was perfect. We recommend trying this delightful restaurant before the crowds come and the prices go up.
We cannot wait to get back.
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- Also Known As:
- Tenuta Di Ricavo Hotel Ricavo
- Tenuta Di Hotel Ricavo
- Ricavo Tenuta Di Hotel