A story of place, expressed through taste
Our approach to dining begins with the land. Ingredients are chosen for their origin, their quality and their connection to the territory, then interpreted with a contemporary sensibility that respects their essence.
From the kitchen to the table, every detail is designed for a seamless experience — natural, refined and deeply rooted in Tuscany.
Born in Siena in 1969, Andrea Guerrini brings over thirty years of experience across Italy’s finest hotels and restaurants — from the Sheraton Firenze to the kitchens of Park Hotel Villa Gori, and, at sea, aboard the P&O Princess Cruises.
Executive Chef at Villa Ermellina today, his cuisine reflects a deep connection to the territory, built on technique, knowledge and a constant dialogue with the ingredient in front of him.
“I respect the territory by letting the ingredient speak — my role is simply to listen.”
Andrea Guerrini, Executive Chef
At Rosa Nobile, Tuscan cuisine is reinterpreted through a refined, contemporary lens. Dinner opens with a small ritual: bread served crostini-style, a perfume-bottle of aromatic olive oil to spray at the table, salt and pepper to taste — and closes, at the end of the meal, with sugar-crystallised rose petals, a sweet and unexpected farewell. Between the two, each dish balances simplicity and precision, memory and invention — rooted, and evolving.
Named for the year Marchesa Ermellina began her diary — and the hour, 18:68, an antique flip clock strikes each evening to open the aperitivo ritual — the bar is a contemporary reinterpretation of the salon she once kept. From the terrace overlooking Siena to the intimacy of its interiors, evenings unfold between signature cocktails, curated wines, card games and chocolate cigars.
Light dishes, lavender sorbets served in hollowed lemons, and a spritz reimagined with notes of lavender — where time slows and simplicity becomes a form of luxury.
