The menu of the “Frantoio” varies depending on the season and availability of products. One can enjoy local fish dishes or wonderful specialities in traditional Italian cuisine, re-elaborated by the chefs fantasy, along with dishes discovered in his travels. In winter the menu is rich with the flavours of wild game and the desserts, prepared daily by Barbara, vary, enriched always with a new delicacy. The service is styled, attentive and friendly; the wine menu presents an extended variety of enological products, with particular attention paid to Tuscan wines. Among the dishes: chicken salad, prawn carpaccio (raw), sliced meats, tagliatelle with prawn sauce, spaghetti in squid ink sauce, ribollita (a Tuscan soup), tagliolini with truffles, pici (spaghetti of Siena) with herb sauce, pappardelle with wild boar sauce, baccalà with leek, couscous with squid, stracotto all’ortolana (beef stew with vegetables), roast port, curried chicken, stuffed rabbit, braised wild boar, tripe. For dessert: pear tart, apple and cinnamon pie, Portuguese milk flan, gelato with fig jam under a bed of hot coffee, Florentine cassata.