Walter Redaelli In Sinalunga

Great place to dine in. Has a warm and welcoming atmosphere. Food and service was excellent. Would recommend you try this place.

Tutto molto bene Molto Bella la location Comoda da raggiungere Buono il servizio La qualità del cibo molto buona Il tempo do attesa nella norma Personale cortese e gentile Ma……. Freddo!!

Excellent restaurant in a strategic position not far from the motorway exit but in a quiet and bucolic environment

Top assoluto, Servizio eccellente al tavolo, abbnamemto vini molto curato e coinvolgente. Menu' perfetto, antipasti con tortino di carciofi delicatissimo, bis di primi con una pappardellal ed un risotto ottimamente abbinati e per secondo un medaglione perfetto. Dessert a base di dolci senesi gustosi e di giusta qualita' . Una Vera sorpresa da consigliare vivamente.

Beautiful location, excellent cuisine, nice discovery

What a gem! If you are near Bettolle this is a great spot for lunch or dinner. You will not be disappointed

Cooking is a real art, it is a sensorial journey through sight, smell and taste but above all through the feelings and emotions that a chef, by preparing his dishes, can arouse in those who taste them. Chef Walter Raedelli's cuisine goes beyond the simplistic concept of pure talent. Choosing his cuisine means rediscovering a tradition of superior quality ingredients, all Italian. Emotions of the soul were validated by the smiles and infinite kindness of all the dining room staff. The service is characterized by the high level of the entire team, wonderful people and extremely high professionalism. The dishes on the menu are characterized by a bouquet and persistence on the palate of the highest quality which translates into Very High Italian Cuisine. Walter Raedelli is, in my humble opinion, one of the best chefs on the Italian and probably European scene I started the dinner with a tasting of extra virgin olive oils. After performing 5 strippings, I was not surprised by the fact that, in a master level selection, the best oil turned out to be the one produced by Chef Walter. A unique balance between intensity and delicacy allows it to be paired with all the dishes I have tasted. I continue my food and wine journey with a tasting of 5 of the best cheeses I have ever eaten in the last 10 years. The excellent qualities of sheep's, goat's and cow's milk make the cheeses with a full-bodied and deep flavour, enhancing the delicious flavor of the milk and the supporting aromas. This use of incredible raw materials is the cornerstone of Chef Walter's philosophy. And a continuous flow of flavors and emotions that begin with the consistency of the elements used and then flow into the perfection of evolution at the first bite. The porcini mushroom gnocchi with truffle and cream cheese and, to follow, the guinea fowl mosaic, are a symposium of flavors that excite the soul. There are two predominant elements: the very high preparation technique and the excellent quality raw materials. The technique is an extensive and more than skillful demonstration of knowledge and what the verb "cook" means for a chef. This quality standard allows the customer to fully enjoy the flavours. The secondary elements are never placed to cover the main element of the dish but always accompany it, so as to allow the palate to distinguish all its characteristics. The ingredients prove to be decisive in enhancing the flavors which, in the mouth, appear clear, full-bodied, perfectly linked together and at the same time delicate and persistent in the mouth, even better if accompanied by one of the wines from the impressive cellar of which features Chef Walter Raedelli. Richness, flavor, sweetness, crunchiness and delicacy are the underlying theme of any dish placed on the table. Walter Raedelli manages to make "simple" what for most isn't and never will be. His affability, kindness, courtesy and sweetness make a food and wine experience...THE EXPERIENCE. Thank you very much, Walter and thanks to all the staff 🙏🏾💙🫂🩵

Excellent food, very friendly staff. Exceptional location immersed in the greenery of olive fields.

Somehow this place got listed on the Michelin guide so we checked it out for dinner. I’m not sure how it got picked, as this wouldn’t even have been in the top 50% of all restaurants I’ve been to in my entire life. + good food, not great + charming property grounds - very very poor service - took me over 30 mins to get a wine menu. Waiters don’t look at you or offer any help. Had to flag them down every time - server knew very little about the menu. I asked for a recommendation between two dishes (lamb and duck) and he gave a very l unhelpful answer about how he “hates “ lamb and offered no suggestions for anything at all. - somehow among the amazing property the ambience here was horrible. No music, dead quiet. Very little thought put into the decor - very poor value for price