New Florence Luxury Hotel Offers Amazing Tuscan Cuisine

Located in the hillside town of Fiesole on the outskirts of Florence, the former 15th century palazzo was developed by European hotel development and management company MPg and renowned Italian architect Luciano Maria Colombo.

The coveted location with views of the famous Florence skyline is just moments from the city, quietly secluded within the beautiful Tuscan hills. Il Salviatino dates back to 1320 and was later transformed into a palace for Florentine aristocracy. It has been reborn following a two year conversion and restoration with no expense spared recreating a historic masterpiece featuring a daring combination of contemporary design and luxury with the sense of history and culture of 18th and 19th century Italy.

A unique 'gastro philosophy' allowing guests freedom to dine when and where they prefer will shortly be unveiled at Il Salviatino.

Restaurant Grappolo is named after the Italian for a bunch of grapes, underlining the flexible philosophy of offering a variety of gourmet experiences stemming from the same core.

"At Il Salviatino, our guests can basically eat and drink anywhere, with no limit to times or specific locations," explained Mr Marcello Pigozzo, Chief Executive Officer of MPg, the European hotel development and management company behind Il Salviatino, "It's a completely new and uniquely free gastro philosophy."

Specializing in authentic Tuscan cuisine, Grappolo firstly offers a choice of venues -- with different variations on the menu theme.

The formal fine dining room at the villa, is the 'La Terrazza' terrace, overlooking Italian gardens with splendid views over historic Florence and its world famous cathedral dome. Here guests can alternatively choose to dine in a more secluded and quiet 'adult only' venue with views over the Tuscan Hills or at 'Le Serre' which is named after a greenhouse in the garden.

Though the menus are basically the same, authentic "home-style" dishes are served in a traditional Tuscan fashion at 'La Terrazza', while 'Le Serre' presents them with a more modern interpretation.

"The basic ingredients are the same but the techniques and presentations reflect more modern styles of some of Europe's best restaurants," said Executive Chef Saverio Sabaragli.

Extending the flexibility of dining locations, guests can also choose to be served in their rooms and in fact, anywhere they choose in the villa grounds -- in the park, under trees or in the Italian gardens.

Grappolo's philosophy of offering a complete Florentine gastronomic experience even extends beyond Il Salviatino to the nearby city.

Half-board packages offer a 'dine around' option, inviting guests to sample several traditional Tuscan restaurants in Florence renowned for distinctive regional specialties.

"This option underlines our belief that guests should not be forced to conform to our conditions, but be free to eat wherever and whenever they like," said Simone Giorgi, General Manager of Il Salviatino.

"Dining at 5-star hotels doesn’t have to be stiff and boring, and guests should not be limited by a hotel's traditional notion of time and space. At Il Salviatino we don’t have one or two restaurants. We have a 'gastro philosophy' providing guests the freedom to experience what they want, when they want."

Wherever they choose to enjoy Grappolo cuisine, however, guests are assured one of Florence's premier dining experiences.

Executive Chef Saverio Sabaragli trained under some of Europe's finest chefs and is a veteran of a number of celebrated restaurants across the continent -- including the 3 Michelin Star Enoteca Pinchiorri in Florence.

A native of Florence, he studied at the local ‘A. Saffi’ hotel school before launching his career at a small restaurant in nearby San Gimigniano.

After extending his experience at the Excelsior and Grand Hotel in Florence and Park Hotel in Siena, he moved to France to learn at renowned gastronomic establishments.

First stop was Christian Morriset’s La Terrasse, where world famous chef Alain Ducasse learned his tradecraft. He next worked at Alain Passard’s celebrated L’Arpege before returning to Italy for the opening of the Grand Hotel Continental, followed by an appointment as Sous Chef at the Relais Chateaux Il Pellicano in Porto Ercole.

From 2003-2005 he "fulfilled a dream", appointed Chef de Partie at Enoteca Pinchiorri, famed as one of Italy’s finest restaurants. At the same time he collaborated with Gallopapa in Castellina di Chianti, helping to earn it a first Michelin Star.

Saverio next headed for Geneva to help open the Four Seasons Hotel Des Bergues, before returning to Italy on appointment to his previous position as Executive Chef at the Relais Chateaux La Collegiata in Siena.

At Il Salviatino he is in charge of all three restaurants: the gastronomic fine dining restaurant Grappolo, all-day restaurant and Devarana Spa health food restaurant. www.salviatino.com