Locanda del Sant'Uffizio

They say it takes a while to get a Michelin star. Yet 234 days after opening the new adventure at Locanda del Sant'Uffizio, on 24 March 2018, the star arrived. A short time, with 4 very good reasons. The first: the relais where the restaurant is located has high standards.

The second: there’s the signature of a giant like Enrico Bartolini, a golden boy with six stars in five restaurants. The third: the Tuscan chef always hands the kitchen to the right person, in this case Gabriele Boffa. The fourth: Boffa-Bartolini have pulled out of the hat an admirable, elegant and accomplished culinary offer. 

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it