Arnolfo
Colle di Val d'Elsa, Italy
⭐2 Stars
The Experience
From Michelin Guide
With sharp lines created by the use of iron and glass, this modern building is especially designed to allow guests to admire the views from wherever they’re sitting. To the rear of the dining room, the large open-view kitchen framed by a superb yellow Siena marble wall is home to chef Gaetano Trovato (Mentor Chef Award 2024) and his team. Although there are three tasting menus available, one of which is vegetarian, any of the courses can also be chosen à la carte style. We could say so much about Arnolfo’s cuisine, but we’ll limit ourselves to mentioning the bread (which has been central to this chef’s work from the very beginning), duck, Chianina beef, Valdarno chicken and the ice-cream which always features among the desserts. Our inspector particularly enjoyed the delightful amuse-bouche with which guests are welcomed, the caponata with Taggiasca olives and basil, and the mullet served with white asparagus, peas and mint. The wine list is impressive, both for its quality and for the extensive selection of wines not only from Italy and France but also from other countries around the world – 7,000 different labels in total.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Arnolfo in Colle di Val d'Elsa:
1. Architecturally Designed Modern Location Optimized for Culinary Workflow
Arnolfo recently moved to a new, modern structure designed by the Trovato brothers, Gaetano and Giovanni, specifically built to optimize every process in the kitchen and dining experience. This purpose-built architecture combines Siena yellow and Crete Senesi travertine marbles with large glass windows offering views of the medieval town, blending modernity with tradition. The kitchen itself was designed by Chef Gaetano Trovato in collaboration with DeManincor to enhance sustainability and create a charming workplace for staff, not just a memorable experience for guests.
2. Fusion of Fine Art and Culinary Artistry
The restaurant is named after the 13th-century sculptor and architect Arnolfo di Cambio, reflecting a deep connection to art. The dining rooms feature a rotating exhibition of artworks by photographers and painters, blending visual art with the culinary experience. Chef Gaetano Trovato, who has a passion for design, incorporates artistic elements into his plating, making each dish a visual and gastronomic composition that respects the intrinsic nature of the ingredients.
3. A Family-Run Legacy with a Sicilian-Tuscan Culinary Fusion
Arnolfo is a family-operated restaurant with roots in both Sicily and Tuscany. Chef Trovato’s culinary style honors Tuscan traditions while infusing influences from his Sicilian heritage, creating unusual but harmonious flavor pairings. His personal favorite pigeon dish is a staple on the menu, showcasing this blend of regional influences. The restaurant also fosters a warm, welcoming atmosphere that reflects the chef’s family values and dedication to quality.
These elements distinguish Arnolfo as a Michelin-starred destination that is as much about architectural innovation and artistic expression as it is about exceptional cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Arnolfo in Colle di Val d'Elsa include:
Valdarno pigeon: Lightly seared and baked with Shiso leaves, cardamom, and smoked wheatgrass, this ingredient is central to one of Arnolfo's signature dishes, showcasing aromatic sophistication and earthy, tart nuances paired with crispy red turnip and roasted peach.
Shiso leaves: Used both in the pigeon dish and as a delicate amuse bouche fried in tempura with tomato powder, highlighting their concentrated umami and mild bitterness.
Various cress leaves (Koppert Cress, Zorri Cress, Daikon Cress, Kyona Mustard Cress): These are incorporated in creative ways, such as in the sea bass filet breading and in pasta dough for ravioli, adding sour, pungent, and aromatic layers to dishes.
Sea bass: Featured in a dish where it is coated with parsley, Syrha leaf, and dehydrated Citra breading, served with shrimp and crispy zucchini flowers alongside ravioli.
Tuscan traditional ingredients like Pici pasta and Cacio e Pepe cheese: Arnolfo elevates these classics with rich, creamy cheese sauce and black pepper, reflecting the restaurant's Tuscan roots.
These ingredients reflect Arnolfo's philosophy of blending art, cuisine, and architecture, emphasizing natural essence, seasonality, and innovative vegetable-based haute cuisine.