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Some call it “a little piece of paradise.” We stayed there this fall and I must say it’s pretty close. A half hour north of Siena or forty minutes south of Florence, the restaurant (also a boutique hotel with a dozen rooms) is in an old villa high in the castle-strewn hills of the renowned town of Greve. Surrounded by silence and sumptuous gardens, it makes for an idyllic al fresco dinner. The food is Tuscan with innovations, but always scrupulously seasonal and excellent. I loved the smoked aubergines with burrata cheese and truffle shavings, the gnocchi with basil pesto and king prawns, and the pork wrapped in bacon served with a sauce of artichokes and zucchini. The wine cellar, carved into the rock below, has over 200 very well selected labels from the region and the world.

An after dinner grappa or cognac in one of the secluded arbors in the hillside will beguile even the most romantic. 

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Villa Bordoni, Greve in Chianti

Some call it “a little piece of paradise.” We stayed there this fall and I must say it’s pretty close. A half hour north of Siena or forty minutes south of Florence, the restaurant (also a boutique hotel with a dozen rooms) is in an old villa high in the castle-strewn hills of the renowned town of Greve. Surrounded by silence and sumptuous gardens, it makes for an idyllic al fresco dinner. The food is Tuscan with innovations, but always scrupulously seasonal and excellent. I loved the smoked aubergines with burrata cheese and truffle shavings, the gnocchi with basil pesto and king prawns, and the pork wrapped in bacon served with a sauce of artichokes and zucchini. The wine cellar, carved into the rock below, has over 200 very well selected labels from the region and the world.

An after dinner grappa or cognac in one of the secluded arbors in the hillside will beguile even the most romantic.