After introductions, we chose from an autumn menu of three fixed meals. There were also a la carte options, but most chose the seafood fixed price. There were additional mini courses between as palate cleansers or just treats. The attention to detail of each course surpassed the course before. No words to say how wonderful it was.
Also fascinating was the dinnerware. Each plate or bowl was a surprise in itself. I have never seen anything like it. Most was produced by Hering Berlin. See lots of photos below. Notice the yummy food AND the piece it is served on--both works of art.
Check Google Translate to translate the menu.
We also loved our hip Asian sommelier. He also occasionally came by with a little sweeper to pick up our crumbs. Wish I could remember his name.
Brother/ Chef Gaetano came to introduce himself and to see if we approved of his fare. We gave a hearty "Bravo" and an applause. Yes, we approved!!!
On the way home we were to stop at the town of San Gimignano for a walking tour, one I was looking forward to. But by then it was raining so hard, we would have been soaked if we had. We were all so stuffed, so we didn't really mind.
An aside: What makes a Michelin star restaurant?
The term is a hallmark of fine dining quality. It initially was started by the Michelin tire company to encourage people to travel to restaurants and in the process use their tires. The first Michelin Guide was published in 1900 to encourage road tripping in France.
Ratings are given based on a full-time staff of anonymous restaurant reviewers. "About Travel" says these reviewers are "very passionate about food, have a good eye for detail, and have a great taste memory to recall and compare food types."
Reviewers go to restaurants and later compare notes with other reviewers to rate the establishments. There is no customer feedback like on Yelp or Zagat ratings.
Michelin stars are defined here: