In an ancient wine cellar owned by the Antinori family—who also happen to own much of what you see in these parts—is a sophisticated restaurant ably run by chef Marcello Crini and his attentive staff. The menu changes seasonally; traditional Tuscan cuisine is given a delightful twist through the use of unexpected herbs. When porcini mushrooms are in season, a particularly tantalizing treat is the filetto di vitello in panura di funghi secchi e noci al sedano rapa e porcini (veal sirloin in a crust of dried mushrooms, walnuts, celeriac, and fresh porcini). The extensive wine list includes local vintages as well as numerous international labels. Day-long cooking courses are also available.