Name: Palazzo Tiglio - A Small Luxury Hotels of the World
Telephone: +39 055 995 5584
Rating: 5

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chitowngirlchitowngirl

Recently, we took a drive through the Tuscan countryside outside our town to San Pancrazio, a pretty hamlet overlooking the Ambra Valley along the road leading to the great medieval city Siena. Our stop was Palazzo Tiglio, an upscale restaurant, recently opened, situated on the ground floor of an historic palace perched on the edge of the village that's been lovingly restored down to the smallest detail. Down the small stone pathway, one steps out onto an large stone terrace with a pretty vista and ringed with aromatics. To the right, French doors open into the dining room – actually several light-filled, airy rooms sprinkled with contemporary art and large-scale photographs depicting nature. Rather than the five-course tasting menu, my dining companions and I opted for the à la carte menu, just the right quantity of tempting dishes to please an array of different palates and preferences. A refreshing sparkling wine enjoyed with a trio of small bites – I especially loved the sweet-savory burst of a creamy paté encased in a dark chocolate shell – was a welcome preview to the next courses. As a starter, I chose the the scallops in beurre blanc, zucchine, edamame and samphire, an aromatic plant within the parsely family. Delicious bites that were creamy, buttery balanced with the saltiness and the scallops' retro sweetness. Their pillowy texture coupled with the edamames' pleasant crunchiness was so perfect and flavorful, it left me wanting for more. But, the main course awaited. Most opted for the Beef Wellington (for two). The meat was soft, tasty, and beautifully presented at table. Two of us chose the turbot, a European flatfish, that was juicy and perfectly cooked . The fish's crispy outer skin played nicely against the pillow of rich and creamy mashed potatoes (one of my preferred foods that I would take with me on a deserted island) flecked with chives.The just-right portions meant dessert was to be a shared experience. I took a few bites of a praline feuillantine, white chocolate Namelaka, in Japanese the term means extra creamy, topped with lemon gel dollops and a sprinkle of rosemary leaves. In a few words: perfectly scrumptious, and I appreciated that the dessert's creaminess continued as a theme, at least for me, that evening. Naturally, wine was consumed, one of which was from Palazzo Tiglio's carefully curated wine cellar, a Nuits-Saint-Georges 2018, made with Pinot Noir grapes from Domaine Defouleur. Delicious and perfect accompaniment for our late summer repast. Make no mistake: this is an elevated experience, one to savor and linger over – from the beautifully appointed table settings, Emily Post would be proud, set against crisp white tablecloths to the minimalist décor and ample room between tables for intimate conversation. High compliments to restaurateur John Werich who had a vision for an elevated dining experience in this corner of Tuscany, and to Palazzo Tiglio's inventive executive chef, Mattia Parlanti who is creating some exciting dishes that delight the palate and the eye. At this level of innovation, warm hospitality, presentation, and taste, my thought is that Palazzo Tiglio will become a favorite among locals and visitors alike to this lovely hillside village that now boasts one of the best restaurants in this corner of Tuscany. Highly recommended.

Aliya FirenzeAliya Firenze

Esistono luoghi che non si trovano, ma che si scoprono. E poi si custodiscono nel cuore come si fa con un segreto prezioso. Il piccolo borgo toscano dove ho avuto il privilegio di soggiornare – 150 anime appena, adagiato a 700 metri sul livello del mare, nel cuore poetico della Valdambra – è uno di questi. Sospeso nel tempo e affacciato su un panorama che mozza il fiato, il borgo sembra uscito da una cartolina d’epoca, di quelle che raccontano la Toscana più autentica, quella che non ha bisogno di effetti speciali per incantare. Ma ciò che rende questa esperienza indimenticabile non è solo la bellezza naturale, è l’intelligenza visionaria con cui è stato trasformato un palazzo rinascimentale in una dimora storica d’ospitalità che unisce lusso discreto e anima vera. L’intervento di restauro è un capolavoro a sé: ogni dettaglio parla di gusto, qualità e profondissima conoscenza del valore storico. I mobili d’epoca dialogano con raffinati tocchi contemporanei, le luci soffuse accompagnano il ritmo lento della campagna, i profumi d’ambiente – dosati con eleganza – ti avvolgono senza mai sopraffare. Ogni angolo è pensato, anticipando il desiderio dell’ospite prima ancora che lo formuli. Il giardino, che pare uscito da un quadro di Monet, è una contemplazione continua: ombrelloni e sdraio in stile retrò tra ulivi e ciuffi generosi di erbe aromatiche. L’aria profuma di salvia, rosmarino e lavanda, mentre il silenzio è interrotto solo dal canto degli uccelli, dal frinire delle cicale e dal sussurro del vento tra le fronde. All’interno, lampadari d’epoca, quadri scelti con cura, tessuti pregiati e rifiniture d’altissimo livello concorrono a creare un’atmosfera che definirei senza esitazione granducale, dove l’autenticità toscana è esaltata da una sensibilità estetica rara. E poi c’è la visione, quella vera del proprietraio - Sig. John! Solo una persona con coraggio, gusto e lungimiranza può prendere un borgo quasi dimenticato e trasformarlo in una meta di turismo d’élite, senza snaturarne l’anima. Questo è molto più di un semplice soggiorno: è un’immersione totale in un sogno toscano, costruito con passione, rispetto e una straordinaria attenzione al dettaglio. Un esempio di come il lusso oggi non sia ostentazione, ma esperienza, armonia e bellezza autentica. Una lezione di ospitalità che resterà per sempre con me. Aliya

Sabrina PardusSabrina Pardus

Set in a charming mountain village, this beautifully designed fine dining spot has a stunning location. We ordered an appetizer, two primi, two mains, and two desserts. Overall, the food leaned more toward style than substance, though we did really enjoy the pork with blood sausage, potatoes, and truffle. Surprisingly, the butter pasta we ordered for the kids was also a standout.

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Reviews of Palazzo Tiglio - A Small Luxury Hotels of the World

5.0

(46)

5.0

3y

Recently, we took a drive through the Tuscan countryside outside our town to San Pancrazio, a pretty hamlet overlooking the Ambra Valley along the road leading to the great medieval city Siena. Our stop was Palazzo Tiglio, an upscale restaurant, recently opened, situated on the ground floor of an historic palace perched on the edge of the village that's been lovingly restored down to the smallest detail. Down the small stone pathway, one steps out onto an large stone terrace with a pretty vista and ringed with aromatics. To the right, French doors open into the dining room – actually several light-filled, airy rooms sprinkled with contemporary art and large-scale photographs depicting nature. Rather than the five-course tasting menu, my dining companions and I opted for the à la carte menu, just the right quantity of tempting dishes to please an array of different palates and preferences. A refreshing sparkling wine enjoyed with a trio of small bites – I especially loved the sweet-savory burst of a creamy paté encased in a dark chocolate shell – was a welcome preview to the next courses. As a starter, I chose the the scallops in beurre blanc, zucchine, edamame and samphire, an aromatic plant within the parsely family. Delicious bites that were creamy, buttery balanced with the saltiness and the scallops' retro sweetness. Their pillowy texture coupled with the edamames' pleasant crunchiness was so perfect and flavorful, it left me wanting for more. But, the main course awaited. Most opted for the Beef Wellington (for two). The meat was soft, tasty, and beautifully presented at table. Two of us chose the turbot, a European flatfish, that was juicy and perfectly cooked . The fish's crispy outer skin played nicely against the pillow of rich and creamy mashed potatoes (one of my preferred foods that I would take with me on a deserted island) flecked with chives.The just-right portions meant dessert was to be a shared experience. I took a few bites of a praline feuillantine, white chocolate Namelaka, in Japanese the term means extra creamy, topped with lemon gel dollops and a sprinkle of rosemary leaves. In a few words: perfectly scrumptious, and I appreciated that the dessert's creaminess continued as a theme, at least for me, that evening. Naturally, wine was consumed, one of which was from Palazzo Tiglio's carefully curated wine cellar, a Nuits-Saint-Georges 2018, made with Pinot Noir grapes from Domaine Defouleur. Delicious and perfect accompaniment for our late summer repast. Make no mistake: this is an elevated experience, one to savor and linger over – from the beautifully appointed table settings, Emily Post would be proud, set against crisp white tablecloths to the minimalist décor and ample room between tables for intimate conversation. High compliments to restaurateur John Werich who had a vision for an elevated dining experience in this corner of Tuscany, and to Palazzo Tiglio's inventive executive chef, Mattia Parlanti who is creating some exciting dishes that delight the palate and the eye. At this level of innovation, warm hospitality, presentation, and taste, my thought is that Palazzo Tiglio will become a favorite among locals and visitors alike to this lovely hillside village that now boasts one of the best restaurants in this corner of Tuscany. Highly...