There are not many chefs in the world who dare to completely walk their own way. It demands both integrity and bravery to be able to create a unique cuisine, and especially in surroundings with hardcore conservative culinary opinions. The Italian Tuscany region is famous for its breathtaking surroundings and rich history, a history that the people are proud of and that includes the culinary history as well. To establish a fine dining restaurant with a complete unorthodox direction in a several hundreds of years old Carthusian convent is perceived as provocative by many. Head Chef Paolo Lopriore has walked his own way and he is a unique chef not afraid of other people’s opinion. He does his own thing and he does it impeccable.

C hef Paolo Lopriore will take you on a culinary journey you never had before. His cuisine is pure and the very essence of each ingredient will show you how distinct and fantastic a small piece of an herb can taste. Your nose and taste buds will experience new flavours and smells and the chef’s passion for fresh and light will constantly remind itself. Paolo Lopriore’s constant experimenting with regional produce and traditional dishes always results into something completely new and unexpected and presented in forms and consistencies that are new for everyone. There are no other restaurants in the region or the world for that matter that will serve you tobacco together with cream and mushrooms or why not some curry together with coconut? The different combinations of flavours not always work flawlessly when it comes to how good it tastes, but in most cases does it work surprisingly well. Our favorite dish is also Paolo Lopriore’s signature dish that he starts his dinners with, the insalata di alghe, erbe aromatiche & radici, that is a fresh salad of herbs, seaweed, roots and some salt, nothing else. No dressing, balsam-vinegar or anything else. You eat it with your fingers and we can guarantee you that you have never before had more pure flavours. You will feel the exact flavour of each and every small piece you put in your mouth.

Paolo Lopriore got his training from legendary Gualtiero Marchesi at his restaurant in Milan and he still inspires Paolo. The Head Chef considers his time at Roanne’s Maison Troisgros as his most inspiring and important time in addition to his work and training for Gualtiero Marchesi, but he has had different chef positions at world famous restaurants such as Bagatelle in Oslo and Ledoyen in Paris as well.

The setting of Ristorante Il Canto in the Carthusian Monastery of Maggiano just outside Siena can not be better or more beautiful. The former monastery dates back to 1316 and is set in four hectares of parkland which is ideal for growing all sorts of herbs, vegetables and fruits that mostly cover the supply for the restaurant with only seven tables. Il Canto is a restaurant experience not to be missed, Chef Paolo Lopriore will take you on a journey you never had before.

Written by Andy