Podere Belvedere: Revolutionizing Meat in Tuscan Cuisine
Let’s get one thing straight: Podere Belvedere isn’t just a restaurant. It’s a journey—a bold, authentic, heartfelt exploration of food, nature, and the soul of cooking. Tucked in the rolling hills of Tuscany, just a stone’s throw from Florence, this place is a sanctuary for those who crave more than just a meal. It’s for the curious, the adventurous, and the slightly rebellious. If you’re looking for a safe, predictable dining experience, keep scrolling. But if you’re ready to dive into a world where meat is aged to perfection, flavors are bold and untamed, and every bite tells a story, welcome to Podere Belvedere.
The restaurant, with only 12 tables, is housed in a rustic farmhouse in Chianti Ruffina, surrounded by vineyards, olive groves, and a menagerie of farm animals living their best lives. It’s the kind of place where you half-expect a Renaissance painter to emerge, easel in hand. Instead, you’ll find Edoardo Tilli, the self-taught, self-producing, and self-proclaimed scientist of meat. This is his kingdom, and he’s rewriting the rules of gastronomy one dish at a time.
Klodiana Karafilaj, Tilli’s wife and partner, seamlessly manages the front of house, wine pairings, and the overall guest experience. Together, they strike a harmonious balance between the kitchen and the dining room, ensuring every visit feels both intimate and extraordinary. If you’re ready for a culinary adventure that’s equal parts science, art, and soul, book a table at Podere Belvedere. Be prepared to leave with a newfound respect for meat, nature, and the magic that happens when a chef follows his instincts—and when a team like Edoardo and Klodiana brings their shared vision to life.
The Philosophy: Respect, Sustainability, and Transformation
At Podere Belvedere, the philosophy is simple yet radical: respect the animal, respect the land, and waste nothing. Edoardo Tilli’s approach to food is a rebellion against the excesses of modern gastronomy. He champions the idea that meat should be a celebration, not a commodity, and that every cut, every bone, and every organ should be respected and utilized to its fullest potential. “Less, but better. Little, but unique,” he says. It’s a mantra that echoes through every aspect of the restaurant, from the self-sustaining farm to the meticulous aging process of the meats.
Tilli’s philosophy goes beyond just farm-to-table; it’s about self-production, zero waste, and scientific transformation. The farm grows its own vegetables, raises its own animals, and even produces its own energy. It’s a closed-loop system where nothing goes to waste. But this isn’t just about being eco-friendliness. It’s about elevating the raw materials to their highest potential. He raises and butchers his own animals, ferments, ages, and cures his meats with precision, and experiments with molds, enzymes, and natural aging processes to unlock new flavors that few dare to explore. He believes that every animal has a story to tell, and through precision in his preparations, he brings that story to life on the plate.
The Chef: Edoardo Tilli, The Maverick of Meat
Edoardo Tilli is not your typical chef. For starters, he didn’t go to culinary school. He’s a self-taught maverick who found his calling in the kitchen after a series of detours that included surveying, aeronautics, and even yoga instruction. But don’t let the lack of formal training fool you, he is a culinary genius.
His journey began in the fields, surrounded by livestock and vegetables, under the watchful guidance of his grandparents. This hands-on upbringing instilled in him a deep respect for nature and its cycles, though his path to the kitchen was anything but direct. What sets him apart is his insatiable curiosity and relentless pursuit of knowledge, driving him to explore the intersection of tradition and innovation.
Tilli’s cooking is a masterful fusion of science and art, rooted in a philosophy that demands a direct, constant, and profound relationship with science. He delves into ancient preservation techniques, Roman garums, and the transformative powers of fermentation and Japanese koji molds, while also pioneering cutting-edge methods like high-humidity aging and precision butchery. Drawing inspiration from traditions such as aging meats with their skin on, he creates a cuisine that’s both innovative and deeply connected to the past. The result? Dishes that are entirely unique, bold, and unforgettable.
The Menu: A Bold Exploration of Taste
At Podere Belvedere, the menu is a reflection of Edoardo Tilli’s bold and innovative philosophy, rooted in sustainability and respect for ingredients. The tasting menus offer a deep dive into his culinary vision, with Cellula, a journey through time, meat, and enzymes priced at €150 per person, and the Menù with a Taste of Steak, highlighting the best cuts of meat, available for €35 per person. For those opting for à la carte, the menu requires a minimum of two dishes per person, with starters and small plates ranging from €30 to €50, main courses from €30 to €40, and steak priced at €15 per 100 grams (cuts include bones and fats). Desserts, a sweet conclusion to the meal, are €15.
Podere Belvedere
Address: Via San Piero a Strada 23, 50065 Pontassieve (FI), Italy
Tel: +39 333 869 3448 | +39 329/0115099
Website: https://poderebelvederetuscany.it
Facebook: https://www.facebook.com/poderebelvedere/
