Twenty years ago, the Hapsburg Lorena princes decided to open a restaurant in Florence: La Giostra.
The new of a noble family managing with dishes and napkins made headlines, but it was not a surprise to everyone. The friends who were accustomed to gathering around the table of the prince at the castle of Barberino Val d'Elsa, in Chianti, had often suggested him to do that. The restaurants that were supplied with olive oil, wine and other products of the family estate had always been feared of the idea ,as many of their best recipes they had drawn from the Prince own mouth.

The son Soldano personally supervises the cellar, and he knew that passion would eventually infect and involve it in a full time job. The passion started in Vienna, when the grandmother used to takie the nephew in the kitchens of the castle -and the servants away-, showing him a "big magic": the sourdough of kraphens.. A fantastic spell that charmed the young prince, destined for a life to browse old manuscripts of recipes, anecdotes, and suggestions to prepare the traditional dishes of the Hapsburg Lorraine's..
"The sciences are not as Minerva came all armed from the brain of Jupiter, are the daughters of time", here is the secret of La Giostra. We expect a typical kitchen and you will taste new flavors, ancient hundreds of years.
The flavors of a Tuscany Lost, when still the place ,where the restaurant is now located, covered by arches sixteenth century in red brick hosted the tournament in Piazza Salvemini, that is the reason of the name . Where shiny horses rested, today there are just sixteen tables, at which sit couples in love, beautiful women, celebrity guests, sometimes entire theater companies ... All united by the love for good food and the pleasure of a refined hospitality: in a "homley", home, warm and informal..
Merit of the prince's son, first of all. Merit of flattering reviews from the specialized press. Merit of the historic chef Ubaldo Tonarelli, Florentine doc who is now joined by a number of new talents. Merit of Liliana, who every morning kneads pappardelle noodles and ravioli, bolognese style, with all the freshness of the ingredients freshly picked. A 'merry band of dispensers of joy ... "Because food is necessary and choosing is a privilege, but cooking is art".

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