Tuscan cuisine in Follonica

Thanks to the abundance of fish from the gulf and the rest of the Mediterranean, the chef has developed a fish-based menu with some equally delicious meat alternatives. Redfish ragout and Angus carpaccio, fish in a salt crust and beef tenderloin coexist on the menu.

The dishes are accompanied by organic white or red wine of local origin.

At the end of the meal you can enjoy the homemade desserts of our production. The pastry shop of the Hotel Il Boschetto believes in good and simple things and winks at health with genuine desserts made without artificial flavourings, additives and colorings and, if necessary, without sugar, dairy products or gluten.
These delights are served both at breakfast and in the restaurant.