Relais Il Falconiere

Frommer's Review

The old limonaia of this 17th-century estate, highly recommended as a hotel, was converted in 1989 into one of the best restaurants in the area, and is recommended even if you don't stay here. It serves refined Tuscan food (the chef is a master at balancing disparate flavors) in an elegant setting with classical music in the background and has an excellent wine list. Even such simple dishes as crostini get an extra touch -- duck pâté has slivers of roast duck on top -- while more complex ones include a broccoli soufflé topped with grated black Norcia truffles. As many ingredients as possible come from the hotel's garden, and the olive oil is from the grove that extends down the hillside below. In warm weather, you can dine on the terrace with an ancient stone fountain at one end and views of the wide Valdichiana.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.