Vieri Bista and Andrea have as main objective the quality. They choose only fresh materials by local producers , personally selected with visits to their sites, to ensure the customer the same level of excellence. A way of cooking that enhances the traditional Tuscan cuisine with details of the peculiarities and the continuous study on the methods of preparation of our cooks.
A world of flavors where the same food is prepared in different variants, with the aim of diversifying the use of the product and improve the customer experience aware that the appreciation of food is based on a synesthetic approach , of the various senses.
A special note deserves the truffle always present in the menu of the Three benches. The various kind of the black and white '"gold of the forest" follow each other according to seasonal period giving the dishes of the dedicated menu a unique flavor!
P.S. a little advice ... To maximize its extraordinary prerogatives of aroma, just try it on a first plate of noodles or ravioli or a on a veal tartar simply seasoned with salt and a drizzle of good extra virgin olive oil.
To describe the restaurant it is easier to tell the story of a great friendship and a common professional career. Two personalities and two different temeperaments, that transfer this harmony also to that they love to do more, their cuisine.