The Santa Elisabetta restaurant, located in the elegant setting of the fascinating and breathtaking Hotel Brunelleschi in Florence centre, is under the guidance of chef Bertinacci, one of the new stars of the Italian cooking panorama. From Massa Carrara, in Tuscany, the Florentine hotel's young chef offers a menu studded with local flavors and enhanced with delicious seafood dishes - which pay homage to the nearby Tyrrhenian coast - and characterized by the polestar of his philosophy: unconditional love of traditional recipes. The chef of the restaurant in Florence centre focuses on the excellence of typical and genuine regional tastes by using seasonal ingredients.
Meat is the emblematic point of Santa Elisabetta in courses such as Chianina beef tartar or pigeon with cherry sauce and chickpea polenta. Or fresh hand-made pasta like spaghetti alla chitarra (“guitar-style”) with lamb and porcini mushrooms garnish. Chef Bertaccini, together with the maitre of the Hotel Signor Caldera, rounds off his gastronomic offering with the best available wines, capable of accentuating the full quality of food elevated to the level of art. This artistic flair is what helped Bertaccini to win the latest edition of the SIGEP ice cream competition “Gelato in Tavola” with the famous Italian national team.