We have eaten in many restaurants in this area of Tuscany over the years. Taverna di Moranda is unequaled. The traditional ingredients are used but the preparations are unique resulting in a much more refined menu. Massimo is a true artist in the kitchen creating memorable meals such as fresh baked goat cheese rolled in chopped hazelnuts on a bed of baby greens with Cinta Senese pancetta (spectacular), handmade pici (the local pasta) with duck ragu, rack of lamb, pork wrapped in pancetta with apple and leek puree and baked apple slices, and the best bistecca fiorentina we have ever had. His wife, Francoise, makes all of the desserts with recipes she developes herself for an ever-changing innovative ending for your meal. Try the white chocolate mousse with strawberry coulis or the fresh whipped ricotta and mascarpone 'cheesecake'.
An added bonus is their willingness to alter preparations to accomodate dietary restrictions such as gluten intolerance and with a day's notice will even make special dishes not on the menu to ensure a wonderful and attentive dining experience for Celiacs. A delightful and friendly restaurant with exceptional food.
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