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The Count's Garden 

The Gherardesca Garden, keeper of Count Guido Alberto’s 19th-century dream, invites you on a journey through nature: the same plants that grace your table await you once more along its winding paths. 

The King of the Summer

Tuscan marinated cucumber with panzanella flavours beefsteak tomato, green spring onion and capers (a,l)

Celery at the Temple

Green celery, miso Bagna càuda and browned butter (a,f,h,i) 

The Florentine Round Zucchini

"Stimpirata" florentine round zucchini, toasted millet saffron and creamy egg yolk (c,g,i)

There's a Mushroom in the Kaffeehaus

San Massimo Riserva risotto with charcoal-grilled seasonal mushrooms and yuzu ‘molasses’ (g,i)

La "Mela Insana"

Smoked Perlina eggplant and rye bread tortello green tomato gazpacho, mint, and basil (a,i,l)

The Dew of Belvedere

Coconut and lime sorbet with green fruit salad scented with chervil (l)

The Cherry Under the Pergola

Warm cherry cake, mediterranean pistachios yogurt and fresh basil (c,g,h,l)

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The Queen’s Spices

“The Queen’s Spices” is a tasting menu shaped around six spices, each enhanced in a different way, inspired by the taste of Catherine de’ Medici, the queen who brought the elegance of Florentine cuisine to the French court. Each course is a tribute to a spice that, according to the legend we’ve created for you – or who knows, maybe it will turn out to be true? – would have crossed seas and lands to reach her, influencing European gastronomy.” 

The Cumin of Audacity

 Tuscan red curry with Tyrrhenian Sea prawns, red bell pepper, and kaffir lime (b,f) 

The Saffron of Fortune

Pappardella stuffed with potatoes and Tuscan saffron, scorpion fish guazzetto and tarragon (a,c,d,g,i,l) 

The Star Anise of Intensity 

 Dischivolanti pasta, creamed corn, Tuscan bardiccio sausage, fennel and star anise (a,g,i,l)

The Black Pepper of Strength 

Charcoal Angus beef short ribs marinated in mixed peppers with baby eggplants, green tomatoes and Certaldo onion (g,f,l)

The Nutmeg of Refinement 

Blu di Valle cow’s milk blue cheese, aged by De’ Magi with mace-marinated white turnip (a,c,g,l)

The Harmony of Coriander

Coriander seed panna cotta, lime raspberry compote and semi-candied Taggiasca olives (g,l)

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Gherardesca

The cycle of nature guides our cuisine: the menu follows its path from the Gherardesca Garden to the sea, meanders around the countryside and finally flourishes at the table. 

Tyrrhenian Sea Amberjack

Lightly seared Tyrrhenian sea amberjack, seasonal herbs, salicornia cream and oyster Hollandaise sauce (c,d,g,l,n)

Gherardesca Garden Zucchini

Crispy zucchini flower, filled with whipped buffalo ricotta, seasonal tomatoes, sweet garlic, sweet paprika and lemon (a,c,g,i,l)

Tuscan Coast Risotto

Riserva San Massimo rice with Tyrrhenian Sea molluscs and crustaceans Cacciucco sauce, sage and lemon chimichurri (b,d,g,i,n)

Agnolotti of the Livorno Court 

Agnolotti filled with burrata stracciatella, roasted "Livornese" cockerel cream, candied cherry tomatoes and brined olives (a,c,g,i,l)

Lamb from the Casentino Pastures

Casentino lamb from the Fracassi selection in a pizzaiola style, tomato tarte Tatin, and basil cremeux (a,c,g,l)

Soft of the Florentine Residence

Pine nut crémeux with rosemary infused peach compote (h,l)

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The letters listed close to each dish refers to allergens.

Allergens Legend
a. Cereals containing gluten and related product - b. Shellfish and related products - c. Eggs and related products - d. Fish and related products - e. Peanuts and related products - f. Soy and related products - g. Milk and related products (including lactose) - h. Nuts (almonds, hazelnuts, walnuts, cashew, pistachios, pecan nuts, Brazil nuts, macadamia nuts) and related products - i. Celery and related products - j. Mustard and related products - k. Sesame seeds and related products - l. Sulphur dioxide and sulphites, in concentration higher than 10 mg/kg or 10 mg/lt, given as SO2 - m. Lupine and related products - n. Molluscs and related products