Nestled at the foot of Montepulciano beside the historic Tempio di San Biagio, one of the greatest expressions of Renaissance Tuscany, is the elegant Ristorante la Grotto, located in a charming 16th-century building that was once the home of the famous architect Antonio da Sangallo. The service is exemplary and the courtyard garden divine. Established in 1966, La Grotta is beautifully located with magnificent views of the Val di Chiana hills and majestic Tempio di San Biagio, made of travertine and consecrated by Pope Clement VII in 1529.
Lovely Chef Cristina and David Mazzuoli, the sister-brother team who ran La Grotta for over 24 years, sadly left 2 years ago, taking guests on a delicious culinary journey which struck a clever balance between traditional Tuscan cooking and a passion for culinary innovation. They were so kind each and every time we dined at La Grotta since our first visit in 2012, and they will be sorely missed. However, Chef Roberto Bruno now leads the kitchen with Alessandro and William as part of the new team and Fabio Rossi as sommelier — thankfully the restaurant is still outstanding.
The menu, is still inspired by traditional recipes and prepared with locally sourced ingredients, featuring dishes such as Aubergine and Zucchini Sformato with crisp Tuscan bacon, Tuna Tartare with olives and orange, Ravioli stuffed with pheasant and flavoured with saffron and pecorino, superb Bistecca Fiorentina with cannellini beans, a rich variety of local artisan cheeses and an excellent selection of classic Montepulciano wines. Pampered with warm, gracious and attentive service and sensational cuisine, sitting outside in the garden or in the gorgeous dining room and enjoying a meal at this classic restaurant is truly one of life's greatest pleasures. Even though David is longer around with his beautiful smile and generous spirit.
Chef Cristina and David Mazzuoli, the sister-brother team who ran La Grotta for over 24 years, left in 2024
Historic Tempio di San Biagio, one of the greatest expressions of Renaissance Tuscany
The late Renaissance bell tower of San Biagio
Designed by Antonio da Sangallo the Elder between 1518 and 1548 as a High Renaissance
masterpiece with a Greek-cross plan and central dome
The blue and yellow flags relate to Le Coste, one of the eight historic contrade (districts) that compete in the town's annual barrel-rolling race, the Bravìo delle Botti
The interior of the Tempio di San Biagio in Montepulciano features a solemn, harmonious High Renaissance Greek-cross design centered beneath a majestic 13-meter-wide dome
The sumptuous marble high altar framing a 14th-century the 'miraculous fresco' of the Madonna
'Assunzione della Vergine' by Domenico Manetti, 1656
An ancient wooden door conceals the historic staircase leading the rectory and open-air cloister
La Grotta is one of our favourite restaurants
The lovely stone interior of La Grotta
The menu is inspired by traditional recipes and prepared with locally sourced Tuscan ingredients
A delicious beginning to any meal is a glass or two of Franciacorta
A delicate and delicious Franciacorta from the limestone soils of Monte Orfano in Lombardy
Elisabetta offering advice on our luncheon wine selection
Sileo Vino Nobile di Montepulciano DOCG 2016
An elegant and intense Vino nobile, a perfect pairing for our Bistecca Fiorentina
Profiterole con mousse al tartufo amuse bouche
Per Iniziare, Paté di Fegatini, Pan Brioches e Cipolla Rossa di Certaldo
Per Iniziare, Fiori di zucca, ricotta, coulis di pomodoro e crumble di olive
Bistecca alla Fiorentina
Podere Ricavo Tuscan extra virgin olive oil from Sienna adds a rich, peppery finish that enhances the natural flavor of a perfectly cooked Bistecca all Fiorentina, but just a drizzle
A light sprinkling of Maldon salt on the Fiorentina with the olive oil is divine
Patate arrosto
Quite possibly the most perfect Italian lunch
Macchiato
Tartelletta meringata al limone
www.lagrottamontepulciano.com
Sformato di Melanzane e Zucchine
Recipe courtesy of La Grotta
Serves 4
2 medium aubergines, diced
2 medium zucchinis, diced
1 small yellow onion, finely chopped
3 large eggs
1/2 cup grated Pecorino Toscano cheese
4 slices of crisp Tuscan pancetta
2 tbsp extra virgin olive oil
Salt and black pepper to taste
Heat the olive oil in a pan over medium heat and sauté the onion until soft. Add the diced aubergines and zucchinis. Cook until tender and lightly browned, about 15 minutes. Let cool slightly. Transfer the cooked vegetables to a bowl, mash lightly with a fork, and stir in the eggs and grated pecorino cheese. Season with salt and pepper. Pour the mixture into greased ramekins. Bake in a water bath at 350°F for 35 minutes until set. Top each flan with a slice of crisp bacon before serving warm.
