Executive Chef Daniele Sera runs an Italian menu here, with specialities drawn from Cipriani's own repertoire alongside his Tuscan dishes. The kitchen sticks to homemade pasta, locally sourced meat, seafood and produce from the estate's gardens, with bread served alongside olive oil pressed on site. A sommelier oversees wine pairings, and several dishes are finished at the table rather than plated in the kitchen. The room itself is elegant but informal, and the terrace looks out over the surrounding Tuscan hills, giving diners a view to go with the meal.