Where you can be moved
while enjoying a dish
La Terrazza di Leonina is the restaurant that will captivate all your senses, thanks to experimental cuisine that respects the oldest and most traditional Tuscan recipes.
Fine, authentic, healthy cuisine, just like our land, reimagined and modernized by our chef's flair.
The dishes we suggest are delicacies to be savored, paired with one of the best selections of local and national wines.
We offer tasting menus based on the excellent products of the area: local cured meats, pecorino cheese from the Crete Senesi, truffles and porcini mushrooms, Cinta Senese lard. All products are selected from local producers.
Fine, authentic, healthy cuisine, just like our land, reimagined and modernized by our chef's flair.
The dishes we suggest are delicacies to be savored, paired with one of the best selections of local and national wines.
We offer tasting menus based on the excellent products of the area: local cured meats, pecorino cheese from the Crete Senesi, truffles and porcini mushrooms, Cinta Senese lard. All products are selected from local producers.
We grow the vegetables ourselves and make sure they are always extremely fresh before including them in our recipes.
The bread, desserts, and pasta typical of our area are made daily and with passion from our kitchen. Everything here has the fragrance and the aroma of something that has just come out of the oven.
Some of our dishes, such as Nonna Bruna's pici, respect the old country traditions of the past, while dishes such as Egg cooked at 64C° with Pecorino Cheese Mousse and Rye and Truffle crumble, will take you on a journey out of time. Close your eyes and savor the combination of these simple ingredients, which results in something magical.
The bread, desserts, and pasta typical of our area are made daily and with passion from our kitchen. Everything here has the fragrance and the aroma of something that has just come out of the oven.
Some of our dishes, such as Nonna Bruna's pici, respect the old country traditions of the past, while dishes such as Egg cooked at 64C° with Pecorino Cheese Mousse and Rye and Truffle crumble, will take you on a journey out of time. Close your eyes and savor the combination of these simple ingredients, which results in something magical.
Do you want to get a sneak peek of our most beloved menus?
Meet our chef Mirko Vaselli, the skilled artist who creates and invents every dish
A Tuscan from Siena, Mirko Vaselli is young with a respectable track record, perhaps because he grew up with cooking in its veins.
Dad Fabio is a great expert in flours and doughs. The pizza at his restaurant-pizzeria Piccolo Mondo is among the most highly regarded in Siena. Mom Tiziana, on the other hand, opened Piccola Oasi in Asciano, Italy's first restaurant and pizzeria specializing in gluten-, yeast-, lactose- and egg-free products.
So, when Mirko started attending the hotel management and hospitality institute in Chianciano, he already had a few years of apprenticeship behind him. After school, Mirko gained experience in facilities between Switzerland and Abruzzo, until joining L'Antica Corte Pallavicina, run by Massimo Spigaroli.
After a stint aboard one of Italy's top ten pleasure yachts, Mirko became sous chef at Castel Monastero (in the kitchen managed by Gordon Ramsay) for six years.
Mirko continued his experience at Ristorante Oasi in Follonica first, then took a job at Castello di Leonina in Asciano, at first as head chef and later as executive chef.
Today, Mirko also stays up to date on gluten free cooking.
Dad Fabio is a great expert in flours and doughs. The pizza at his restaurant-pizzeria Piccolo Mondo is among the most highly regarded in Siena. Mom Tiziana, on the other hand, opened Piccola Oasi in Asciano, Italy's first restaurant and pizzeria specializing in gluten-, yeast-, lactose- and egg-free products.
So, when Mirko started attending the hotel management and hospitality institute in Chianciano, he already had a few years of apprenticeship behind him. After school, Mirko gained experience in facilities between Switzerland and Abruzzo, until joining L'Antica Corte Pallavicina, run by Massimo Spigaroli.
After a stint aboard one of Italy's top ten pleasure yachts, Mirko became sous chef at Castel Monastero (in the kitchen managed by Gordon Ramsay) for six years.
Mirko continued his experience at Ristorante Oasi in Follonica first, then took a job at Castello di Leonina in Asciano, at first as head chef and later as executive chef.
Today, Mirko also stays up to date on gluten free cooking.