Tuesday, September 5, 2017

Ristorante Oliviera: Relais La Suvera Tuscan Cuisine

Located in an old mill that was once an 18th-century olive press, Ristorante Oliviera serves fine Tuscan cuisine featuring produce and wine from the estate. Authentic flavours and fragrances exhilarate the senses, complimented by an excellent wine list of prestigious Tuscan reds and whites. The cosy dining room with a wood burning fireplace, Egyptian murals, fine paintings and olive press machinery, is warm and inviting during the winter, while in the warm summer months guests can enjoy a candlelit dinner under the stars on the beautiful terrace overlooking the Papal Villa, surrounded by fragrant flowers, herbs and citrus of the Lemon Gardens. Chef Giovanni D'Ecclesiis' sophisticated menu with authentic Sienese flavours from traditional Tuscan recipes, is constantly evolving in harmony with seasonal ingredients while also offering vegetarian versions of each course. The restaurant is also laid out each morning with a magnificent buffet breakfast of tempting home-made cakes and pastries, organic jams and marmalades, seasonal fruit, local cold meats, salami and selection of egg dishes. The more informal Bar dei Limoni is a lovely spot to enjoy a light lunch under the shadow of lemons and limes on the terrace beside the pool, where guests can enjoy a delicious glass of wine or aperitif, while taking in the magnificent views over the Tuscan hillside in the warm golden hues of the sunset.

The beautiful outdoor terrace of Ristorante Oliviera 

Setting the tables for lunch

Mixing Martinis and and Aperol Spritz in Bar al Limoni

The sumptuous interior of Ristorante Oliviera, perfect for dining on cold winter evenings

The outdoor garden terrace of La Oliviera

Basket with homemade bread

Glass of Champagne as an aperitif before dinner

Our server decanting a splendid bottle of 2013 Brunello di Montalcino

Amuse Bouche: Tartare of Raw Shrimp with Ricotta

Amuse Bouche: Polpette di Cinghiale con purè di zucca

Uovo croccante, spuma al pecorino, sottobosco di funghi e tartufo: Crispy egg with pecorino cheese foam, mushrooms and truffle

Insalata Panzanella

Carpaccio di ricciola, sedano, bottarga e arancia: Yellowtail carpaccio with crunchy celery, 
bottarga and orange

Special appetizer of Raw Seafood from San Stefano

Raw oyster 

Filetto di triglie in crosta di pane, zucchine, indivia riccia e ristretto alla pizzaiola: Mullet fillet with crunchy bread, zucchini, curly endive and pizzaiola sauce

Controfiletto di agnello, caponata di verdure, mandorle e menta: Lamb with vegetables caponata, 
almonds and mint

Linguine with Mussels

Our grilled Fiorentina Steak presented before slicing

Hand carved table side, the Fiorentina steak was a special treat for our 15th Anniversary

Cooked medium rare, the beef was absolutely perfect, and served with locally grown vegetables

Torta “ Setteveli “ con gelato ai pinoli e fior di sale: Chocolate mousse, hazelnut and pine nuts 
and seasalt ice cream

Selezione di pecorini Toscani con pane alla frutta secca e confettura di stagione: Selection of Tuscan pecorino cheeses, bread with dried fruits and nuts, seasonal jam

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