The staff cook traditional dishes made with the essence and perfumes of the Maremman land and executed with the cornerstones of modern cooking. The menu is divided along due main streams.
The first stream involves the Slow Food at 0km project and traditional dishes. These include soupsand Maremman pastas like pappardelle and pici, all of which are made with the best local ingredients. The second stream remains tied to the territory but is more creative with its use of farm-grown and wild meats including hare, boar, deer, quail and pheasant. These are the dishes and recipes that represent the history and traditions of this land, revitalised in a modern way and presented with the utmost finesse. Cooking techniques and seasonings are also used to the utmost care to achieve a fine balance between flavour, innovation and healthly eating guidelines.