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Beyond its culinary appeal, a meal at a restaurant must carry the meaning of hospitality as it is conveyed by the chef and maître d’hôtel to each patron. Some experiences are so filled with personalized attention that one feels pampered in an exclusive way.
At Tuscany’s Borgo San Felice, the chef uses vegetables from the restaurant’s organic garden, which is tended by workers with disabilities. A meaningful agricultural project that nourishes both sustainable and social development.