In Pistoia there is a restaurant inside a 17th-century building with over 3,000 wines in the cellar

One of the most original and esteemed chefs on the culinary scene, Cahssai had already won critical acclaim with Atman, in Vinci. At the entrance to the Palazzo, guests are welcomed by Bibendum, a wine & American bar and bistro open from lunch until evening.

The atmosphere is elegant yet relaxed, with a focus on quality ingredients paired with a selection of wines and an equally refined mixology. The restaurant occupies four period rooms, featuring antique floors, silk walls, and impressive chandeliers. In the warmer months, the garden, a lush green oasis, is also open.

Late-19th-century English-style tables, cupboards, and chairs come from various antique dealers, while the table settings are equally exquisite: Wedgwood bone china plates, Baccarat crystal water glasses, and Christofle silver cutlery. At the heart of Cahssai's offerings is UroBoro, a tasting menu inspired by nature's cycle, where the end coincides with a new beginning.

There are three menus: six courses for €90, eight for €120, and ten for €150, with corresponding wine pairings. Alternatively, you can choose from the à la carte menu, where many of the menu items are included.

The chef's ambition is to go beyond what has already been seen in the kitchen, not to pursue innovation at all costs, but to start anew with the raw materials and rediscover the ability to be amazed by them. A central role is played above all by the fruits of the earth, privileged ingredients and a source of inspiration for a technique that, when tested on the plate, demonstrates remarkable solidity. The menu begins with a "botanical stroll," a delicate and choreographed sequence of vegetable amuse-bouche.