Menu

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 Cinnamon of Passion 

 Treviso radicchio with orange, Williams pear, toasted pistachio crumble and cinnamon  (h) 

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 allspice, spring onion, lime and grilled snow peas  (g) 

The Nutmeg of Refinement 

Mac&Cheese panizza, lobster, nutmeg and De' Magi Poppart cheese (a,b,g,i)  

The Elegance of Cardamom

Cardamom infused rhubarb compote with yogurt cream, almonds, and raspberries (g,h,l)

195

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.

Gherardesca Garden Artichoke 

Braised artichoke stuffed with sunchoke and salted lemon, Tuscan Pecorino and apple mustard (c,g,i,j)  

Tyrrhenian Sea Amberjack

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

Risotto of the Tuscan Hills

San Massimo Riserva risotto with goat’s milk, wild herbs seasonal spring vegetables and traditional balsamic vinegar (g,i,l)

Agnolotti of the Mugello Court 

Polenta agnolotti, pigeon supreme, Tuscan gin, brined olives and sheep's blue cheese (a,c,g,i,l) 

Lamb from the Casentino Pastures

Casentino lamb from the Fracassi selection, white and green asparagus black garlic, licorice and citron (f,g)  

Cremeux of the Florentine Residence

Light chamomile cream with fennel and pear (c,g,h,l)

185

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. 

Celery at the Temple Green

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

Beet on the Hill 

Sweet and sour beetroot millefeuille, toasted almond cream and date cream, grapefruit and red wood sorrel (f,h,l) 

 There's a Mushroom in the Kaffeehaus 

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

Immersed Onion 

Onion soup with Tuscan bread, marinated egg yolk and Antani De Magi cheese (a,c,g,i,l) 

Lively Artichoke 

Lightly roasted bread and artichoke tortello, walnut sauce and burnt lemon (a,h) 

Under the Pergola

Pea and yuzu tartlet, light Robiola mousse and green shiso leaves (a,g,l)

Strawberry from Belvedere

Strawberry and lime granita, “Vellutato De’ Magi” yogurt basil and lemon aromatic oil (a,g,l)

175

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