Restaurant in Chianti Area
The Restaurant Il Cavaliere Blu takes it name from ancient local legend and from the splendid tapestry “succo d’erba” which decorates a wall. As opposed to the rooms, the restaurant is furnished in a traditional style, with furniture and ceramics from the 19th century.
The restaurant is air-conditioned, there is a country-style veranda, and a panoramic terrace. All three areas look out over the splendid view of the Tuscan hills. Weather permitting, luch and dinner are served on the panoramic terrace.
The restaurant offers classic Tuscan cuisine, prepared according to the ideals of healthy eating, but fully maintaining traditional flavour, the nature of the products and the quality of the ingredients. The restaurant also offers specialities of international cuisine, fish and seafood, grilled meat . A large selection of wines, especially Tuscan wines.
Bread and other pastries, pasta and all the desserts are prepared daily by our chefs. The restaurant serves "à la carte" with half board, of with full board. Half board comprises of buffet breakfast, lunch or dinner. Full board comprises of buffet breakfast, lunch and dinner. Each meal is of three courses (antipasto or first course, main course with vegetables, a choice of homemade dessert), with the possibility of choosing from three different menus, one of which is always vegetarian. Special gluten-free, vegetarian and allergy tolerance menus can be arranged with prior booking.
For the little ones, "child's plate" consisting of pasta or rice, chicken or meat or fish with vegetables or french fries, ice cream or sweet, with special rates.
We organize gala dinners and banquets for weddings and other events for up to 150 persons.
Antipasto Buffet
A selection of Tuscan cured meats, all make from pure “Cinta Senese” pork Assortment of Tuscan crostini,
(sausage & stracchino, olive oil, liver pâté, cherry tomatoes, black cabbage)
Panzanella
Pearl barley salad
A selection of pecorini cheese from Pienza
First Course
Pheasant with sultanas and a Chianti sauce
Ravioli with ricotta e spinach with tomato filets dressed with flakes of pecorino from Pienza
Pici with guinea fowl sauce served on a bed of braised leeks
Second Course:
Saddle of wild boar in juniper sauce with Tuscan white beans
Chianina T-bone steak with grilled vegetables
Dessert
Almond apple crumble
Tuscan cakes & biscuits with Vin Santo
(ricciarelli, cantuccini, cavallucci)
Wines
White - Vernaccia di San Gimignano D.O.C.G.
Red - Chianti dei Colli Senesi D.O.C.
Dessert wine – Vin Santo D.O.C.
Bread and other pastry products, pasta and all the desserts are made daily by our chefs