Nestled in the rolling hills of Chianti Classico, within the five-star luxury of The Club House hotel, Il Visibilio is an eclectic yet modern fine dining restaurant that thoughtfully weaves together past and present. Housed in a lovingly restored historical farmhouse with breathtaking views of the surrounding vineyards and olive groves, Il Visibilio is expertly guided by Executive Chef Daniele Canella, whose Michelin star was reconfirmed for 2025. This year, he was also honored with Michelin’s prestigious “Passion Dessert” award, recognizing the finest pastry creations.
In the dreamy backdrop of The Club House hotel, Il Visibilio welcomes diners in an intimate and exclusive setting, with just 12 covers. Here, Chef Canella’s culinary philosophy is expressed through the region’s most authentic yet often overlooked flavors, providing a creative and deeply personal reinterpretation of dishes from his youth, such as sweetbreads and squab. High-quality, traditional ingredients are elevated through novel techniques and Canella’s distinctive touch, rendering each dish a sensory experience that transcends taste.
The unique blind-tasting menu unfolds like a narrative where surprise takes center stage. From a pristine white tablecloth, diners are invited to savor, guess, and discover new flavors through a theatrical celebration of culinary artistry, in which unsung Tuscan traditions are boldly revisited.
FERMENTATIONS AND SOUS VIDE
Il Visibilio celebrates fresh, seasonal produce and the highest quality ingredients, honoring local traditions while enriching them with global influences. Unexpected and innovative techniques, such as fermentation and sous vide, are employed to create a vibrant and surprising menu. This is exemplified in Chef Canella’s signature dish, Celeriac and Caviar, which creatively showcases the root vegetable in three distinct forms: a delicate millefeuille, a fermented “flower,” and a creamy purée, paired with a luxurious beurre blanc and a refreshing zero-waste celeriac kombucha crafted from scraps.
VARIOUS COURSES BETWEEN CULINARY TRADITION AND SOPHISTICATED TECHNIQUES
The culinary adventure commences with a distilled infusion of local flowers and herbs, followed by a selection of amuse-bouche to be enjoyed without cutlery, setting the stage for an exquisite crescendo of flavors. Guests will indulge in several meticulously crafted main courses, complemented by warm sourdough bread with butter and extra virgin olive oil from the estate’s own production. The experience culminates with a pre-dessert, dessert, and a selection of petit fours, all full of delightful surprises, recently earning Il Visibilio the prestigious Michelin “Passion Dessert” title. The wine pairings are thoughtfully curated by maître and sommelier Paolo Tellaroli, featuring selections from small natural producers as well as esteemed Italian and international labels. Non-wine pairings, including broths, vermouths, and kombucha, offer intriguing alternatives.
TEAM, SERVICE, AND SETTING
Il Visibilio is the result of the combined efforts of a passionate, young and dedicated team capable of exploring local culinary traditions through new and modern perspectives. Sous chef Federico Bernini shares Chef Canella’s vision and adds his personal touch to every dish, enriching the dining experience with his modern and creative approach. The well-orchestrated team delivers an elegant and dynamic service, contributing towards Il Visibilio’s unique atmosphere. Every aspect of Il Visibilio is designed to create an unforgettable experience, from the elegant yet understated mise en place featuring fine linen tablecloths to the impeccable service that reflects the restaurant’s unwavering attention to detail.
Il Visibilio is not just a restaurant; it is a performance where cooking means storytelling and the Chianti Classico region is tasted, felt, and seen through unforgettable flavors, techniques and experiences.
