Award-winning Villa Toscana, at the St Regis Hotel, has a well-deserved reputation for serving hand-crafted, regional Italian specialities from Tuscany, Umbria and Emilia-Romagna. With the feeling of visiting the inviting summer home of an Italian noble, Chef Rosario Martorana and Manager Giuseppe Palmieri certainly did not disappoint.

Our evening started in the restaurant’s bar with a superb spread of antipasti. Ivan Zugic, the Maître D’, welcomed us with a sabrage of Champagne.

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Burrata, papa al Pomodoro
focaccia crouton, emulsion of basil pesto

Minestrone-ribollita soup with bread crust
cannellini beans, basil pesto
Tasca Inzolia 2014 - Sicilia IGT

Handmade artichoke and ricotta ravioli
Jerusalem artichoke sauce, truffle butter

Black bass, king oyster mushrooms
eggplant, semolina, veal jus, sweet potato cracker
Terlan ‘Winkl’ Sauvignon 2015 - Südtirol

Beef tenderloin, roasted potatoes
Marsala glaze, polenta, confit tomatoes
Donnafugata ‘Sherazade’ Nero D’Avola 2016 - Sicilia IGT

Tiramisu: Tradition and Innovation
Bottega Petalo Moscato Dell’amore NV - Veneto IGT

Everyone present was delighted with simple, elegant flavours of the dishes and the attention to detail of the service. A well-deserved appreciation was delivered by Chargé de Missions, Wolfang Johannson, to end off our evening.

James McIsaac
Conseiller Gastronomique