The story
Tavola di Guido occupies a beautifully restored 16th-century farmhouse, Locanda Le Piazze, set among the rolling hills of Castellina in Chianti. The dining rooms and panoramic terrace offer sweeping views of the Chianti landscape, creating an atmosphere that is both historic and modern. Whether seated by the fire in cooler months or on the terrace in summer, the setting feels effortlessly elegant.
This is Tuscan cooking at its most honest. The kitchen follows a farm-to-table philosophy rooted in the land, with ingredients grown at the restaurant’s own One Belvedere Tuscany Farm, just three kilometres away. There, fruits, vegetables, herbs, eggs, honey, and olive oil are cultivated using regenerative agriculture. Many staples – bacon, vinegar, mustard, preserves, kombucha, soy sauce, muesli, and fresh bread – are made in-house, reflecting a commitment to zero-waste, sustainable cooking that respects tradition while embracing subtle global influences.
Chef Guido Haverkock leads the kitchen with a deep respect for Tuscan gastronomy. His dishes are firmly grounded in local tradition yet enriched by international culinary experiences. The result is a menu that changes with the seasons, celebrating the integrity of each ingredient. Founder Natacha Fazal-Karim’s sustainable vision informs every detail, from the sourcing of produce to the curated wine list.
The wine cellar holds over 600 labels, with a focus on organic and biodynamic Tuscan producers. Every meal is an opportunity to explore the region’s terroir, guided by a team that balances warm hospitality with precise, unobtrusive service. The restaurant’s recognition by the Michelin Guide as a Recommended restaurant underscores the quality and consistency of the experience.
Dining at Tavola di Guido is a direct encounter with the Chianti countryside – its flavours, its rhythms, and its people. It is authentic Tuscan cuisine, made with care, served in a place that feels like home.
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