Polished wood planks and handwoven rugs have replaced the rustic flooring of a former grain mill, and comfortable sitting rooms and cozy bedrooms are filled with a mix of antique and modern pieces. A separate building with additional rooms is surrounded by a garden. The hotel's wood-beamed restaurant serves refined international cuisine and unusual adaptations of traditional recipes. The menu changes with the seasons, so look for roasted pigeon or a sorbetto of wild berries
in the summer; toward winter, truffles will appear. A sommelier dispenses advice about wines.