Il Colombaio, historic restaurant of Casole d’Elsa, as well as one of the first starred kitchens in Tuscany, has reopened since April 2019 with the new management of Gabriele Bruni and Dalina Vasilache.
The concept of haute cuisine is now reinterpreted through a more current proposal, based on modern bistronomy, with a menu that gives a nod to Tuscan cuisine, albeit revisited, that never loses sight of the value for money.
The menu wishes to please all guests and includes meat and fish courses, but also gluten free or vegetarian dishes, where fruits and vegetables are skillfully transformed into appetizing looking dishes.
Foreman of the renewed kitchen team is the young chef Antonio di Padova, whose pastry chef’s background is reflected in the peculiar attention to detail and the search for balance within his creation dishes. The choice of products is fundamental and favors locally sourced raw materials, from which fresh food is selected based on seasonality.
Tradition with Innovation
The chef’s priority is to enhance all foods through long-lasting low-temperature cooking, a technique that keeps the nutritional properties and the organoleptic qualities of food unaltered, obtaining a tender and succulent final product and emphasizing the flavors thanks to the addition of natural aromas (like mint, ginger or matcha tea).
A kitchen that sums up experience, creativity, passion and knowledge in an original mix, proposing dishes that not only can satisfy the customer’s needs, but also know how to tell our story and emotions.