Clients at Dievole have a wide choice: every year our restaurant offers two themed nights: dinner in the historical wine cellar on Wednesdays and barbecue in the rose garden on Fridays. The restaurant menu changes at least once a week, always created using local and often organic produce.
Our DOCG and IGT wines, our olive oil and home-made pastries are always to be found in our kitchen. From the Chianina to the Cinta Senese meats, from DOP Olive oil to organic cheeses, every dish is made with the attention to detail gained from years of experience.