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Working out of a former Carthusian convent, Paolo Lopriore boldly offers decidedly non-traditional food in a region with one of the most fiercely protected culinary identities in Italy. He may use Tuscan classics such as ribollita and tonno e fagioli as a jumping-off point, but from there it's anyone's guess what will happen next. A few diners report 'challenging' flavours but the vast majority come away raving about the confidence of the chef's direction.
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