Local before arrival
Region, season, and tradition are the cornerstones upon which Chef Lucio Sforza bases his work. Sforza feels a deep connection to southern Tuscany, the area where he was born, even if he didn’t care for all the dishes when he was a child. Today he transforms them into creations that please both him and his guests. The menu features seasonal ingredients purchased fresh that morning at the market. One dish that diners can always look forward to is wild boar with chocolate and vinegar—a recipe from the 17th century.
