Restaurant

The restaurant is managed by the owners of the hotel directly: breakfast, lunch, and dinner are served in a wide hall provided with air-conditioning. Our menus are based on traditional Tuscan cuisine and our dishes are prepared mostly with seasonal ingredients.

HOW do you imagine Tuscan cuisine to be like?

Do not make the mistake of considering it lacking in imagination and variety. A perfect example of its creativity were the celebrations for the knighting of Francesco di Messer Sozzo di Bandinello Bandinelli, which reached their climax in a sumptuous banquet in Piazza del Campo, Siena, on Christmas Eve 1326.

A variety of dishes were served at the banquet: different types of "confetti", the "giungevo" (probably a dish with ginger), and the so-called "bromangieri in iscodella", e.g. soups with pasta.

Bread and wine aplenty complemented endless courses of veal, wild boar, roe, venison, hare, capon, partridge, peacock, and pheasant.

The banquet ended with marzipan cakes and "confetti" of all kinds as desserts.

The same variety of flavors is the basis of Hotel NIAGARA's cuisine, which boasts the greatest attention to details. Our tablecloths are white, because white was a symbol of purity and it was believed to stimulate the body to the consumption of food.

Due to the same reason, also the first and the last courses of every meal had to be white or cooked with no sauces: from meat to fruit, from rice to desserts and almonds.

SPECIALTIES

• Tuscan starters (grilled breads and cured meats), "Pici" pasta, Pecorino cheese, and rosemary.
• Mixed croutons. "Pici" in a Bolognese sauce.
• "Bruschetta" with extra virgin olive oil and green salad. "Pici all'aglione" (a special kind of pasta in a garlic sauce).
• "Chiantigiana" steak with chickpeas and olive oil.
• Stewed beef cooked in Chianti wine and "uccelletta" beans (beans cooked with olive oil, garlic and tomato sauce).