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28° award 2021
categoria: Ristoranti fino a 120€
L’Asinello
Dal 2011 lo chef Senio Venturi e la moglie Elisa Bianchini, che si occupa della sala, portano avanti il loro progetto di ristorazione nel piccolo borgo di Villa a Sesta nel Chianti Senese a poca distanza da Castelnuovo Berardenga. Il ristorante, circa venti coperti, che in primavera ed estate si spostano in giardino, propone una cucina moderna e creativa, in evoluzione grazie alla continua ricerca dello chef. Dove comunque la Toscana entra in ogni piatto, con ingredienti locali e sempre stagionali, come i funghi, la cacciagione o il coniglio e lavorazioni tradizionali, come la pasta fresca fatta con le uova di anatra. Unica concessione il riso Carnaroli, con cui viene preparato un risotto sempre presente sul menu. Singolare la carta dei vini organizzata per distanza da Villa a Sesta. Oltre al menu alla carta sono previsti due percorsi degustazione da 4 e 5 portate.
Since 2011 the chef Senio Venturi and his wife Elisa Bianchini, who manages the hall, carry on their catering project in the small village of Villa a Sesta in the Sienese Chianti region a short distance away from Castelnuovo Berardenga. The restaurant has about 20 indoor seats, which during the spring and summer are moved to the garden, it offers a modern and creative cuisine, continually evolving thanks to the continuous research of the chef. However, Tuscany is inside every dish, with local seasonal ingredients such as the mushrooms, game meats such as the rabbit; as well as using traditional processing, such as the homemade pasta made with duck eggs. The only exception to the rule is the Carnaroli rice, with which the never-missing risotto is prepared. The wine list is unique, organized by distance from Villa a Sesta. In addition to the menu a la carte, there are two sampling routes of 4 and 5 courses.
Since 2011 the chef Senio Venturi and his wife Elisa Bianchini, who manages the hall, carry on their catering project in the small village of Villa a Sesta in the Sienese Chianti region a short distance away from Castelnuovo Berardenga. The restaurant has about 20 indoor seats, which during the spring and summer are moved to the garden, it offers a modern and creative cuisine, continually evolving thanks to the continuous research of the chef. However, Tuscany is inside every dish, with local seasonal ingredients such as the mushrooms, game meats such as the rabbit; as well as using traditional processing, such as the homemade pasta made with duck eggs. The only exception to the rule is the Carnaroli rice, with which the never-missing risotto is prepared. The wine list is unique, organized by distance from Villa a Sesta. In addition to the menu a la carte, there are two sampling routes of 4 and 5 courses.
Senio Venturi
Aperto a cena dal martedì al sabato; domenica pranzo e cena
giorno di chiusura:
Lunedi
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
0577359279
Raviolo di faraona in umido, zucchine e maggiorana
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