The heartbeat of L’Andana, like any Italian kitchen in Tuscany is the wood-burning grill. Our Chef uses the highest quality, seasonal ingredients utilizing fresh herbs and vegetables grown in our own private garden during the Spring/Summer months. The open flamed wood grill helps to emphasize and develop the true flavors of the meats and seafood we prepare.
Recently we started Dry-aging our beef at a minimum of 40 days which can be compared to the aging of a fine wine … the longer it ages the richer the flavors develop. Together with the high temperature of our wood-burning stove and the smoky flavors it infuses a bold essence unparalleled by others.
To complete your experience our Pastry Chef will create a decadent desserts using only the best-quality chocolate and the freshest seasonal fruits. This will provide the perfect ending to your one of a kind experience.