Restaurant Tre Rane is part of the Ruffino poggio casciano agriresort complex, managed by Tenute Ruffino Srl Società Agricola
All the catering is based on locally sourced ingredients
The Tre Rane restaurant is situated on the Ruffino Poggio Casciano Estate. Expect Tuscan cooking that blends past and present. Relaxed and informal, the restaurant is the perfect place to spend time in company surrounded by beauty and goodness.
Born in Chianti and a career cook for almost 30 years, Stefano Frassineti takes the helm in the kitchen.
Stefano’s experience, creativity and passion for food means that he uses seasonal and local ingredients to serve flavorful dishes. Tradition and creativity, knowledge and flair, expertise and love are the ingredients in authentic recipes imbued with research and innovation. Shaped by people, moments and beauty, eating in company at Le Tre Rane restaurant is a special and uplifting experience.
the Menu and the cellar
We offer an à la carte menu, entirely based on local and seasonal ingredients.
The all-Ruffino wine list allows diners to choose by the glass or a bottle. You can also explore our cellars and select an old vintage or special format.
All dishes are served with our extra-virgin olive oil.
The “Tre Rane” legend
Legend has it that Le Tre Rane was the name of the inn that Leonardo da Vinci opened with his friend Sandro Botticelli on Florence’s Ponte Vecchio.
The idea proved too modern for the time, meaning that the eatery was short-lived.
Ruffino named the restaurant “Tre Rane” to embrace this legend and concept of cooking, serving innovative Tuscan dishes that encapsulate beauty and goodness, heightening the taste of being together in a setting not unlike a farmer’s home centuries ago.
A la carte menu
Braised with Tuscan soy sauce, cauliflower puree with rosemary and cauliflower carpaccio
CAROTA AL CUBO
Oven-glazed carrot with wild fennel-infused puree, orange sauce and carrot leaf oil
IL CERVO NEL BOSCO
Tuscan venison bresaola marinated in beetroot extract, red fruit preserves and beetroot mayonnaise
CROCCANTE ALL’AMARENA SU STECCO
Chicken liver paté, sour cherry layer, 70% dark chocolate and pistachio crumb
IL NOSTRO “BACCALÀ ALLA LIVORNESE”
Salt cod as a mousse and crispy with tomato coulis, potato chips and fried capers
LA “CARABACCIA” FIORENTINA
Caramelized onion stuffed with pecorino, bread sauce and crisp
Fava bean and celery leaf extract, fresh fava beans, crispy guanciale and mint
IL MARE NEL RISOTTO
Maremma Carnaroli rice, marinated garlic and Tuscan shrimp with samphire and lemon
IL DAINO NEL BOTTONE
Florentine spinach pasta buttons filled with Tuscan venison with smoked potato foam
CARCIOFO MORELLINO E TOPINAMBUR
Artichoke cooked at low temperature and fried, with braised Jerusalem artichokes, their sauce and chips
UOVO E ASPARAGO
Egg cooked at 64 degrees served on a farro crumble, asparagus foam and crisp
IL PICCIONE DUCALE
Tuscan pigeon breast marinated and pan-fried, roasted thigh, liver and heart praline, with saltwort in Riserva Ducale Oro sauce and red cabbage
AGNELLO AL MIRTO, GINEPRO E MENTA
Roasted Tuscan rack of lamb, glazed lamb shoulder roll and herbed jus with pea puree
Tuscan sea bass fillet with San Ginese bean puree and tarragon sauce
Florentine t-bone steak from azienda La Valle Del Sasso
(€ / Kg)65 €
UN RAVIOLO COME DOLCE
Chocolate raviolo filled with hazelnut cream, Ruffino vermouth sauce and salted caramel
IL LATO DOLCE DELL’ORTO
Olive oil gelato, sweet pea cream and pea wafer
LA NOSTRA ZUPPA INGLESE
Ladyfingers soaked in Alchermes liqueur, vanilla pastry cream and chocolate puffed rice
IL BABÀ TOSCANO
Sponge cake soaked in Riserva Ducale Oro grappa, yogurt mousse and caramelized pears
In the heart of the Tuscan countryside and easily accessible from the city.
Discover how to reach us.
|Florence||12km | 28'|
|Pontassieve||22km | 31'|
|Bagno a Ripoli||8km | 15'|
|Grassina||4,5km | 10'|
|Fiesole||12km | 30'|
|Scandicci||20km | 30'|
|Milan||316km | 3h25'|
|Rome||273km | 3h16'|