We have returned to 'Il Falconiere' for the third time and enjoyed three consecutive dinners. First of all we were impressed by the work done by the owner Sivia and the chef Richard Tati in one year time to renovate the menu being still respectful of the Tuscan tradition. The quality of the ingredients is top level, some of them, such as the olive oil, produced by the property together with excellent wines. It is difficult to suggest a few dishes, but try the marinated tuna and shrimp in passion fruit, the 'Ribollita', the lamb with nut crust or the duck. Very professional service.
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