Tre Rane Ruffino: Your enogastronomic experience

Where Tuscan fine dining becomes an art form

Nestled within the Poggio Casciano estate, Tre Rane takes great pride in offering a cuisine rooted in the richness of the Tuscan seasons, attained through relentless exploration of the region's finest ingredients. We apply the same artistry that has characterized Ruffino's legendary wine production since 1877, reimagining dishes with an innovative spirit. Our commitment to sustainability extends to utilizing every part of our produce, minimizing waste.

We offer an à la carte menu, based entirely on local and seasonal ingredients.

Our culinary approach centers around the use of locally sourced ingredients. Our menu is exclusively crafted from locally sourced and seasonal ingredients. The comprehensive Ruffino wine list allows guests to choose from a selection of wines by the glass or bottle, with the opportunity to explore our cellars for older vintages or large format bottles. To complement our cuisine, all dishes are accompanied by our exquisite extra-virgin olive oil.

STARTERS

The interpretation of vitello tonnato. Seared beef sirloin carpaccio, mackerel mayonnaise, onion gel, and caper fruit.

Tartare blossom. Tuscany Apennine beef tartare, radishes, Jerusalem artichoke, vermouth, and citrus mayonnaise.

Breaded salted codfish. Salted cod fillet gratinated with herb-crumb crust, potato cream, and thyme oil.

Delicate potato and chicken timbale. Potato flan, chicken praline, roasted chicken reduction, and crispy rosemary tuile.

Artichokes and goat cheese. Braised artichoke, vegetable cream, and goat cheese mousse.

FIRST COURSES

Risotto from the islands. Risotto with pink shrimp from the Tuscan archipelago, lemon gel, samphire, and black garlic cream.

Tagliatelle with etruscan ragù. Fresh egg tagliatelle, Etruscan black pork ragù, rosemary and juniper oil.

Puffed gnocchi. Spinach gnocchi, pea cream, prosciutto broth, and 24-month-aged parmesan.

Spaghetti with cacciucco. Fabbri durum wheat spaghetti, cacciucco, squid, and mussels.

Cacio e pepe plin. Fresh pasta stuffed with cacio e pepe, pea pod cream.

MAIN COURSES

Venison from the Chianti woods. Venison steak, blueberry gel, and its side.

Cubed peposo. Pepper beef stew served with smoked mashed potatoes.

Fish of the day. Seared catch of the day, artichokes, hazelnut foam, and tarragon sauce.

Pigeon from the tuscan skies. Pigeon breast, liver and potato praline, glazed shallot, sautéed chard, and red fruits.

Springtime egg. Poached egg, Maremma asparagus, pecorino cream, and saffron.

Bistecca alla fiorentina. Steak from Il Palazzo del Mugello farm, served with roasted potatoes and zolfini beans.

Beef fillet. Maremma beef fillet served with its side.

DESSERTS

Tiramisù casket. Dark chocolate, orange Madeleine, mascarpone mousse, and coffee sauce.

Childhood paradise. Sponge cake, cardamom-flavored crème fraîche, and hibiscus gel.

Gianduia lingotto. Chocolate cream, hazelnut cream filling, and caramel glaze.

Lemon delight. Meringue, biscuit, and lemon cream.

Selection of the finest tuscan cheeses

DINE WITH US

Our culinary expertise transforms traditional dishes with creative flair and every ingredient is cherished, ensuring an unforgettable dining experience.
Reserve your table today.