Chef Edoardo Tilli’s restaurant is reached after winding your way around the gentle bends of a picture-postcard Tuscan landscape, a succession of olive groves and vineyards that leads you right to Chianti Rufina. Here, in an authentic, almost perfectly preserved, 18th-century farmhouse, a few tables are arranged in rooms with a rustic-romantic charm, enriched by vintage furnishings and soft lighting. The food is inspired by the surrounding countryside, reinterpreting it with elegance and technical skill, and never lacking in boldness: the most iconic dishes include brûléed brain, with its distinctive and surprising flavour. The chef has a strong passion for charcoal-grilling, particularly when it comes to game. A prime example is fallow deer, served as part of a complete course that includes the meat with its kidney, a heart carpaccio and a slow-cooked stew served in a bun, made using meat scraps. The restaurant also has a few guestrooms, a precious commodity given the property’s deliberately secluded location, perfect for a peaceful getaway surrounded by nature, silence and the finest cuisine.