A milestone celebrating the passion and excellence of Tuscan cuisine.
The Serrae Villa Fiesole restaurant, nestled in the Tuscan hills near Florence, celebrates an extraordinary milestone: its first Michelin Star. This prestigious recognition is a testament to the vision and passion of Chef Antonello Sardi and his team. With a menu that showcases the authentic flavors of Tuscany, Sardi has established Serrae as a benchmark for contemporary cuisine, focusing on seasonal ingredients and sustainable practices. In an interview, Chef Sardi shared his philosophy, rooted in sustainability, technical precision and instinctive creativity, with a deep commitment to Tuscan ingredients and environmental care. His approach strikes a balance between professionalism and artistic flair, creating dishes that reflect both his expertise and the region.
The chef describes his philosophy as a journey through the nature and flavors of Tuscany. “Our philosophy is rooted in cooking with seasonal products while striving to minimize environmental impact. We source most of our ingredients locally, from the Florence area or wider Tuscany. Our cooking is meticulous; broths and stocks are essential to me,” Sardi explains, highlighting the central role of quality and technique in his culinary approach.
For Chef Sardi and the Serrae team, the Michelin Star is a recognition that goes beyond professional fulfillment. “For me and the whole team, this achievement is fundamental. Its meaning is simple: it shows we are doing good work, and we must continue on this path,” Sardi says. “We’ll likely see a surge in reservations from people who didn’t know us before but, after the Michelin Guide ceremony, will be curious to dine here,” he adds, fully aware of the responsibility that accompanies such a prestigious recognition.
The deep connection to Tuscany is evident in every creation. Inspired by his roots and professional journey, Sardi works instinctively, guided by the authentic flavors of his homeland. “Tuscany, its flavors, and its tastes play a crucial role in my cooking. My palate has a life of its own; when I taste an ingredient, it suggests the perfect pairing,” the chef reveals. This approach, combined with collaboration with his brigade, results in dishes that honor the region while embracing a contemporary sensibility.
Hospitality is a core value for Chef Sardi, and at Serrae Villa Fiesole, it is reflected in a warm and personalized welcome. “We Italians embody ‘hospitality,’” Sardi declares. “Our open kitchen allows me to immediately connect with guests, offering them a welcome that makes the experience special for both the team and the guests.” His ambition is to create a “tailor-made” experience, adapting the service to each guest’s desires while providing the perfect balance of elegance and comfort.
Through his cuisine, Sardi aims to offer guests a moment of escape from reality. “I hope that at Serrae, our guests experience a ‘mini vacation.’ From the moment they park their car until the moment they leave, I want time to stand still, with each dish, flavor, and emotion transporting them out of their daily routine—even if just for a couple of hours,” the chef shares, expressing his dream of making every visit to Serrae an unforgettable memory.
With this prestigious recognition, Chef Antonello Sardi reaffirms his commitment to culinary excellence and to strengthening the future of the FH55 Hotels group. “We have many upcoming goals, but you’ll discover them little by little. We want to continue tackling challenges one step at a time to build a strong foundation for the group’s future,” concludes Sardi, looking ahead with enthusiasm.
