Il Salviatino

This hotel offers sophisticated comfort in its suites and rooms, each of which has a unique style of decoration. All represent the finest possible combination of local crafts and modern technology. Tuscan linen is just one example of the sort of luxury that makes a stay here an unforgettable experience. The suites available include spacious Junior Suites, both in the main villa and in the Italian-style garden section of the hotel. Each room is unique, with a private bathroom, and a relaxation area. The average floor area is 72 square metres. The Serre Suites are in what was previously the glasshouse area. Each suite has a splendid glass veranda, and highly original bathrooms, with large tubs in cave-like structures recalling the structure and atmosphere of Ancient Roman baths. The average area is 105 square metres.

The internal “Grappolo” restaurant is named after a bunch of grapes, a characteristic feature of this area. It is based on the use of genuine, local flavours. It was founded by famous Florentine chef Saverio Sbaragli, and it offers the guest the chance to dine virtually anywhere in the hotel, at whatever time of day. The menu includes both traditional recipes and more experimental cuisine.The Deverana spa facility is set in the verdant green of the hillside slope, and it offers its guests a touch of the East, with Oriental techniques for the wellbeing of body and mind.

Today, a remarkable bathtub in the suite, a rectangular tub in sculpted stone, offers a privileged viewpoint from which to savour the painted ceiling at length. However the sort of luxury offered by the hotel is not just in terms of art and history alone. Guests are welcomed and assisted by a personal concierge, who, in our case, explained all the high-tech functions available, such as rain shower, Nespresso coffee-maker, wi-fi lighting control, plasma TV and more. The same sort of meticulous attention to detail could be seen at the hotel's restaurant, “Il Grappolo”, which presents a menu based on the genuine flavours of Tuscan cuisine. The restaurant kitchen is directed by famous Florentine chef Saverio Sbaragli, who uses local, fresh ingredients in his culinary creations.

The menu differs in approach according to where the food is served. At the panoramic “Terrazza” restaurant, the dishes are closer to their traditional form, while in the more secluded setting of “Le Serre,” recipes are more experimental. We particularly liked the "season's vegetables from the garden," a beautifully presented antipasto; a risotto named "Acquerello" with vegetable ash, fresh goatsmilk cheese, and carrot concentrate with aniseed; and the superb main course "Slow-cooked suckling pig flavoured with Vadouvan, celeriac and caramelized apple." We are partial to figs, and so we loved the caramelized figs stuffed with milk and honey, a veritable taste of paradise.

We were lucky with the weather, and so we could enjoy the view of Florence, with the evocative vision of the dome of Santa Maria del Fiore, from the park in which Il Salviatino is located. We were tempted to drive down into the city - it is in fact just 10 minutes by car - but, as our objective was to regroup and recharge, we decided to remain in the hotel in order to utilize the services of its Thai spa, Devarana, located in the park of Il Salviatino.

The Spa has won many awards, including Best Urban Spa (Anywhere Travel Awards), Best Spa and others, and it has many superb treatments including the one that we tried, Idillio Fiorentino. This begins with a relaxing milk and rose-petal bath, followed by a fresh rose petal peeling. The result is skin with a wonderfully fragrant and velvety feel. The process ends with a Swedish massage that is both relaxing and invigorating.