“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

The Saffron of Fortune

Pappardella stuffed with potatoes and Tuscan saffron, scorpion fish guazzetto and tarragon

The Star Anise of Intensity

Dischivolanti pasta, creamed corn, Tuscan bardiccio sausage, fennel and star anise

The Black Pepper of Strength

Charcoal Angus beef short ribs marinated in allspice, spring onion, lime, chestnuts and Mantovana pumpkin

The Nutmeg of Refinement

Mac&Cheese panizza, lobster, nutmeg and De' Magi Poppart cheese

The Bergamot of Elegance

Mandarin and bergamot cremeux, sea buckthorn and caramelized pumpkin seeds

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

Deep-Sea Scallops

Seared deep-sea scallops, winter fennel and grapefruit iodine emulsion

Risotto of the Tuscan Hills

Seasonal cabbage risotto with lightly smoked mountain butter

Agnolotti of the Livornese Court

Polenta agnolotti, pigeon supreme, Tuscan gin, brined olives and sheep's blue cheese

Lamb from the Casentino Pastures

Fracassi selection Casentino lamb, it's sausage with sautéed turnip tops, citron marmalade lightly scented with garlic

Cremeux of the Florentine Residence

Cinnamon cremeux, celery, raw and cooked apples

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

Beet on the Hill

Sweet and sour beetroot millefeuille, toasted almond cream and date cream, grapefruit and Rosa di Gorizia radicchio

There's a Pumpkin in the Kaffeehaus

Saor pumpkin risotto, onion, raisins and coffee

Immersed Onion

Onion soup with Tuscan bread, marinated egg yolk and Antani De Magi cheese

Lively Artichoke

Lightly roasted bread and artichoke tortello, walnut sauce and burnt lemon

Pink Grapefruit always looks up

Pink grapefruit and lime granita, Alfiere De Magi goat cheese cremeux and lemon peel and basil olive oil

Winter Pear

Pear tartlet with light mustard cream and hazelnuts

175

Appetizers

Braised artichoke stuffed with sunchoke and salted lemon, Tuscan Pecorino and apple mustard

Seared deep-sea scallops, winter fennel and grapefruit iodine emulsion

Quail in salmis, apple, buckwheat and Tuscan black kale

First Courses

Seasonal cabbage risotto with lightly smoked mountain butter

Antico Pastificio Morelli spaghetti with cuttlefish ink, Tyrrhenian deep-sea pink shrimp, winter broccoli and Champagne foam

Polenta agnolotti, pigeon supreme, Tuscan gin, brined olives and sheep's blue cheese

Main Courses

Turbot croquette, San Miniato black truffle and silky potato purée

Wild pig, leek, sour chicory, tangerine from our garden and roasted sauce

Fracassi selection Casentino lamb, it's sausage with sautéed turnip tops, citron marmalade lightly scented with garlic

Main course to be shared

Chateaubriand Beef fillet à la Rossini, duck foie gras, San Miniato black truffle and Madeira sauce

Two Courses and a dessert

150

Three Courses

175

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