In the heart of the Tuscan countryside, Castello di Casole, A Belmond Hotel, Tuscany, is home to a gem that combines history, nature, and taste: the gourmet restaurant Tosca. Here, surrounded by medieval walls and hills that look like something out of a painting, Executive Chef Daniele Sera—flanked for almost twenty years by his right-hand man, Chef Michele Raggi—has created a journey that combines memory, territory, and contemporary creativity.
The secret of Tosca’s cuisine lies just a few steps away from the kitchen, in the Orti del Castello: over a hectare of organically farmed land, with more than a hundred varieties of herbs, edible flowers, sprouts, vegetables, and fruits. This is where every dish comes to life, finding its balance between freshness, seasonality, and biodiversity. From tomatoes to the rare Artemisia Abrotanum, each plant is a piece of a mosaic that tells a story of balsamic, sweet, and savory flavors, restoring the complexity and authenticity of Tuscan nature to the palate.
Two journeys of taste
The new gastronomic offering takes shape in two tasting menus, each with its own soul.
Tracce: seven courses, a journey through Tuscany from the coast to the hills of Casole. A succession of memories and suggestions found in dishes such as Calamaretti with onion, potato, and cacciucco sauce or Tuscan pigeon with Jerusalem artichoke and caviar.
Anima Vegetale (Vegetable Soul): six courses, gives voice to rural tradition and the most intimate dimension of Tuscan cuisine: that which exalts the vegetable universe. Here, the vegetable garden takes center stage, with creations such as L’Orto del Castello (The Castle Garden) – thirty varieties of sprouts, herbs, and flowers – and the refined Raviolo di verdure con salsa mugnaia e limone nero (Vegetable ravioli with mugnaia sauce and black lemon).
To accompany the courses, sommelier Gioele Biundo has created “Le nostre Proiezioni” (Our Projections): four wine selections ranging from Tuscan excellences to international labels, with a personal touch that transforms the pairing into a liquid narrative, designed to amplify every emotion.
The chef’s philosophy
“Our cuisine is a personal journey to discover authenticity and quality in Tuscany, from the coast to the mountains, to the hilly inland areas and the products of our estate. We don’t want to convince our guests, but inspire them. Tosca is our lifestyle even before it is a gastronomic experience,” says Daniele Sera.
These words are reflected in his menus, where each dish is designed to evoke emotions and memories: a sunset over the sea, a walk among the vineyards, a childhood memory preserved in a scent. Raised between Liguria and Tuscany, Daniele Sera has had a passion for local and seasonal products since childhood.
A natural stage
The Tosca restaurant is an intimate place, with only twelve tables immersed in an elegant atmosphere of stone and fine fabrics. When the warm weather arrives, everything moves to the historic courtyard of the castle: a natural stage where the sunset and the starry sky become an integral part of the dinner, transforming it into an experience that remains in the memory.
The chef and his return home
Liguria and Tuscany are Daniele Sera’s roots. After graduating, his career took him to the most famous kitchens in Europe—from Enoteca Pinchiorri in Florence to Domaine Les Crayères in Reims, to the Royal Monceau in Paris—and to Japan, where he refined his techniques and sensibilities. He represented Italy in prestigious competitions such as the Bocuse d’Or and the Prix Culinaire International Pierre-Taittinger, before returning in 2012 to fulfill his dream: leading the team at Castello di Casole.
Today, his menus are the result of a knowledge that combines international experience and deep ties to the territory: dishes that are born from a close relationship with local farmers and fishermen and exclusive access to the 1,300 hectares of organic estate surrounding the castle. Since 2025, Sera has also been an ambassador for the Garden Gastronomy by Veuve Clicquot project, alongside renowned Michelin-starred chefs, an initiative that celebrates the Cuvée de Prestige La Grande Dame through signature cuisine inspired by biodiversity and the rhythm of the seasons.
Beyond cuisine, an experience of place
Castello di Casole is much more than a hotel: it is a medieval village transformed into an exclusive retreat, with 39 suites, two private villas, a spa housed in ancient cellars, and activities ranging from truffle hunting to stargazing. A Tuscan microcosm where nature, history, and art coexist in harmony, and where the Tosca restaurant represents the beating heart of its gastronomic soul.
