An exaltation of the flavors and aromas of our land, from the soil to the table.
A cuisine in strong connection with the uniqueness of the raw material, the protagonist, like the wines of our wineries to be discovered not only at the table, but in multiple taste experiences.
For us the "good morning" starts with the tasty awakening of our breakfast; a rich sweet and savory buffet that satisfies every craving.
Our specialties are the cakes and tarts made by our pastry kitchen and the local cold cuts and cheeses. Even more special, in summer breakfast is served on the panoramic terrace overlooking Siena.
Open for lunch, a light proposal with a Mediterranean style.
Open for dinner our evening proposal of a fine local cuisine which enhances the flavors and aromas of high-quality raw materials.
Wine & cocktail bar inside the main castle to enjoy a moment of pure pleasure while sipping a good glass of wine or a perfect cocktail.
The ancient Sala Cisterna, where rainwater was collected and served as the village's water reserve, is today the home of our wines.
Tuscan cuisine is made of simple and genuine ingredients, which embody the culture and traditions of our ancestors. Each ingredient can give life to rustic and authentic dishes or transform into a refined delicacy. To know how to use them properly you need expert hands, who transmit the passion and love for good food.
Learn the secrets of tradition with our cooking classes (up to 4 people) supported by our chefs, who will teach you step by step how to prepare delicious recipes of pure homemade happiness.
Enjoy the outdoors with a super romantic and chic experience. A pleasant moment, in contact with nature enjoying something delicious in an intimate and private atmosphere.
You choose the location and we will provide you with a special basket with our chef's proposals, accompanied by a bottle of our wine.
Chef Pietro Fortunati, a DOC Tuscan, has led the kitchens of Borgo Scopeto since 2020, with a career behind him in high-end hotel cuisine. Passionate about cooking since he was a child, thanks to his grandparents, he developed a strong passion for the raw material.
His cooking philosophy is in fact insipred by seasonality and making the raw material the undisputed protagonist of each of his dishes. From the finest cuts, to less noble products such as offals, as well as vegetables from the borgo garden and a will to collaborate with local producers.
