Serrae Villa Fiesole

The view of Florence is just one of the many reasons to come to Serrae, which also boasts an attractive renovated decor, a fine location in a Medici villa and, last but certainly not least, superb local cuisine which is imaginative and full of flavour. Bufala tortellini with smoked eel and lovage, and pigeon with liver “olives” are among the highlights.

A destination for events with Florence views

• The refined indoor room and panoramic terrace are marketed as ideal spaces for events, including cocktail parties, corporate events, intimate weddings, lunches and exclusive dinners, with Florence as a backdrop.

Michelin-star status and diverse tasting menus

• Michelin Star status confirmed in the 2025 Michelin Guide.
• Tasting menus include: Attualità (5 courses; flavors of the territory and sustainability), Identità (7 courses; philosophy of Chef Antonello Sardi), Carta Bianca (9 courses; Chef's choice), Vegetarian (4 courses), and a Lunch Menu (3 courses).

Rich wine program and customizable pairings

• The wine cellar features about 200 Italian, French and international labels, and the venue is a recommended location for Louis Roederer Champagne Cristal.
• Guests can opt for an ad hoc oenological path (personalized wine pairing).

Signature Ingredients

• Carnaroli rice (Tenuta San Carlo, organic): A premium, high-starch Italian rice used as the base for refined dishes; sourced from the organic Tenuta San Carlo estate and paired with Parmigiano Reggiano DOP aged 24 months to create a luxurious, creamy texture that anchors the snail-based cacciucco component.
• Parmigiano Reggiano DOP (aged 24 months): Aged cheese providing deep umami and nutty complexity; its robust profile enhances the rice dish and harmonizes with Tuscan technique and flavor depth.
• Florence snails (Azienda Agricola Arcenni): Florentine snail favored in the restaurant's cacciucco preparation; sourced from a dedicated local producer, contributing a delicate mollusk sweetness and coastal nuance complemented by lemon, celery and herbs from the botanical garden.
• Smoked Mediterranean monkfish: Central protein in the smoked monkfish tortello; its smoky richness pairs with seafood accompaniments (clams, lupins, parsley) and elevates the dish to a signature seafood-forward experience.
• Calvisius Tradition caviar: Premium caviar used to finish or accent the monkfish tortello, imparting briny brightness and luxury that define the seafood course.
• Cocoa beans: Unconventional in a beef ragù, adding subtle bitterness and earthy depth that heightens the complexity of the sauce and creates a distinctive signature note.
• Homemade egg tagliatelle: The restaurant’s own crafted pasta, delivering a delicate yet resilient bite that serves as the perfect canvas for the ragù and seafood sauces, highlighting craftsmanship and texture.
• Lupini beans (lupins): Included with the smoked monkfish tortello, providing a contrasting texture and a fresh, coastal legume taste that complements seafood-focused flavors.