The Food  The absolute pride of our table is the autumn taste of porcini mushrooms from Maremma and Chianti;  the incomparable truffles from the Sienese “Creti” and the exquisite Chianina meat that provides excellent grills and matchless dishes such as the Tagliata and the Fiorentina steak.  Wild-boar,  also from the Maremma is cooked following an old Sienese recipe that enhances its flavour and distinguishes it from other dishes. 

Last but not least is the prince of Italian dishes;  of poor birth yet so rich in all its Mediterranean flavour;  the simple but inimitable Pizza.
The excellent wine list particularly favours the best Tuscan wines (Vernaccia from San Gimignano,  Brunello from Montalcino,  Nobile di Montepulciano and Chianti Gallo Nero) classic wines famed throughout the world.

And finally as to the magic…the spell of history and location,  the sounds and scents of this city.  But magic cannot be described in words.  You have to go and seek it out.  On the evenings of July 2 and August 16,  a few minutes after the Palio race,  laid tables are set directly on the tufa of the racecourse,  right on the last curve where the fate of the race was destined.  The voices and sounds of the Festival’s end,  the lit torches on the merlons of the Mangia Tower,  the drums beating out their victorious rhythm create a summer night’s enchantment,  an unforgettable,  magical experience.  But a November day has its own magic with its heavy sky and the stones of the Campo shiny with rain.  The freezing wind wends its way into Chiasso del Bargello alley.  Behind the Spadaforte Restaurant’s misted windows is the scent of mushrooms,  new wine and a certain subtle sweetness that rises from the heart like the enchantment of a dream.  Though magic cannot be described,  perhaps these words will help you find it.