Our restaurant is where chef Damiano Donati interprets and enhances the seasonal offerings offered from the land and local growers.

“Wine and food are complementary, food tastes better with wine and wine in turn expresses itself better with food. Both have strong geographical connotations and have evolved over the centuries based on local traditions.
In the United States of America wine is getting more and more popular and it has become a daily use in big cities, with Italian wines being very popular. At the same time the desire of drinking well and healthy has also increased and therefore I see every day a greater attention to sustainable agriculture, organic and biodynamic agriculture that we, at Fattoria Sardi, have been practicing for many years.”

Jacopo Giustiniani, Restaurant entrepreneur – New York e Florida

Our restaurant hours vary according to the seasons and the rhythms of the countryside.
The menu is a mirror of what the countryside and the land have to offer. Every two months a new menu is created, using seasonal vegetables and wild herbs as a starting point from which the dishes are then enriched with other ingredients from local, sustainable producers.
Our decision to create a small à la carte menu and a tasting menu stems from the desire to reduce food waste as much as possible (nearly to zero).
During winter, lunch and dinner are served in our small indoor dining area (formerly the barrique cellar) with a view of our open kitchen and the indoor dining area on the first floor. As the temperatures get milder, the outdoor area on our covered patio comes alive, bursting with fresh flowers, and in summer we also have seating in our landscaped gardens at the edge of the vineyards. From May to October it is also possible to relax in the lounge area with a glass of wine and a snack from the small aperitif menu.