The chef Mirko Margheri proposes a cuisine that follows the "Tuscan traditions”, while paying particular attention to the Sieve Valley; however he also blends it with Innovative ideas, though always using natural organic ingredients, with a particular care for quality, which either come from the farm itself or from other small locally based producers. Mirko has had a wide international and national experience. He has worked at Reminet in Paris and at Al Mercier in London with Marco Stabile. He produces an inspired innovative cuisine that not only focusses on tradition, but also uses organic products that are difficult to find nowadays, inspired by great chefs like Massimo Bottura and Gaetano Trovato. The fact that he is now at the Windmill restaurant has allowed him to make use of his former working experience, as well as, seeing that he is a native of Rufina, a return to his homeland.
Seasonal cooking at the Mulino al Vento is certainly not just a figure of speech, but a way of life. All the raw material in fact is of very high quality, many of the vegetables and herbs are grown on the Lottero family’s organic farm, while the dressed meats are prepared by the Fattoria di Lavacchio butcher. Mirko and his wife Francesca Di Coste, the restaurant’s sommelier and manager, will offer starters like the Chianina steak tartar; woodland specialities with mayonnaise made with celery from the garden and salted golden zabaglione. Freshly made tagliolini pasta, garlic and oil from the mill or 2 different dishes of monkfish. Then there are the chicory ravioli, leeks and creamed rock-matured pecorino cheese with black truffle. The second courses include young cockerel cooked in 2 different ways, breast, bardiccio (salami) and herbs or a larded pork chop, cooked at a low temperature, apple jelly, black cabbage and asparagus, sliced Chianina steaks with rocket caviar, flakes of mature cheese mixed with vinegar honey, or three different versions of salted cod. The desserts boast Coffee Expressionism, Pistachio Games and Rose Parfait with lavender ice cream and amaretto crumble. The "Traditional" menu offers "Tastings from our butchery with jelly and liver pate", fritters with the farm ham and a stracchino cheese mousse, pappardelle pasta with the chef’s recipe for wild boar, Tagliatelle with a Chianina steak ragout and crispy black cabbage, fillet of steak and charcoal grilled natural organic meat raised without antibiotics.
On prior reservation, it is also possible to visit the magnificent windmill, unique in Italy, that dates from the time of the Grand Dukes. After a long and meticulous renovation, it is now in perfect working order and produces its own flour, so that it is very popular place for school visits. The restaurant is perfect for families with children, thanks to the large grounds, complete with a playground, surrounding the venue. All the wines produced on the farm can be tasted. Snacks, such as flat bread, sandwiches, home produced cold cuts and selected cheeses, are available in the “shop next door" where it is possible to buy a picnic basket to take and eat in the fields beside the structure.
The restaurant is an ideal venue for ceremonies, communions, weddings and business dinners.
Mulino a Vento
One of the many reasons that makes this restaurant in the Pontassieve hills, only 15 minutes from Florence, well worth visiting, is its beautiful windmill. It stands at a height of about 450 metres, only 3 km from the town of Doccia, and offers meals in a rustic, though elegantly refined venue, overlooking a splendid panorama of the Sieve valley.
- Type of kitchen: Toscana, Mediterranea, Carne, Bistecca
- Category: Enoteca, Ristorante
- Average price €.: Da €. 25 a €. 50
- Opened: Lunedì, Martedì, Giovedì, Venerdì, Sabato, Domenica
- Address: Via Montefiesole 48, 50065 Pontassieve (FI)
- Phone number: +39 055 8396221
- Website: http://www.fattorialavacchio.com/RISTORANTE/
- e-mail: email@example.com
- Outer space: Si
- Atmosphere: Romantico, Adatto a Gruppi
- Meals: Pranzo, Cena