La Collina

This was the best dinner we had during our holidays in Tuscany. From the starter, to the main course to a fantastic dessert, every course was fantastic. You can taste the love to high quality products and good food from the chef and owner in every dish. The dishes, especially the starter of the mixed platter, had many surprises (a fruity jam with cinnamon for the cheese) and the very very tasty panna cotta and warm apple pie with warm home made vanilla sauce were a perfect ending. We also bought the home made olive oil which was so fruity and light! The service was good too, English speaking and friendly staff. The only thing that could be a bit improved is the atmosphere with more dimmed or candle light. Unfortunately we discovered the restaurant in this beautiful agriturismo estate too late at the end of our holiday. We would have definitely come more often!! Thank you for this extraordinary culinary experience!!!

We booked this restaurant with The fork after seeing it on the platform, 10 minutes by car from Sorano this restaurant was a pleasant discovery, in the family we consumed several meals: salumi, ovine land with tart, frited carotes, fox, butter tartar and to finish a florentine from 1.8kg, we drank 2 bottles of black Pinot, all really exceptional, the very hearty and present at table, Super friendly and available serveries. The VELOCISMO service, and the quality of the very good food. The very quality/price. Really advised!

Great restaurant for lunch. Good food, affordable, kind &amp; helpful staff. Grazie.

The hotel is very comfortable and comfortable, very comfortable and comfortable, very nice location, in the green. Just prices, 1 meal, 1 first, a second, in the circle, a sweet, 1 bottle of wine and water, 2 coffee, 58 euro. ????

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Wonderful ambience. Focus is on the good quality meat. Veal cheek was melt-in-your-mouth good.  Ossobuco, on the other hand, was chewy and stringy.  For antipasti I had great sea anchovies with confit tomato and butter. Small detail that lowered the class of the whole meal was the fact that butter was served in a single use grocery store looking container. It seemed that the chef did not care to take it out and put on a plate in an attractive swirl. Just slapped it the way in came - in the original container.

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