11:00 - 14:30 and 17:00 - 23:30 (kitchen 22.30)

Michelin chef Guido Haverkock Menu Degustazione

People have always eaten and drunk well in the lush regions, beautifully undulating countryside and picturesque towns of central Italy. The treasures of the River Arno Valley, the Ligurian Sea, olive groves and vineyards lend their flavours to local cooking. Famous for Florence's renaissance art, medieval Siena and the leaning tower of Pisa, this province has a unique cooking culture. Pecorino, Mortadella, Crostini, Colonnata and Chianti are prime examples of the region's amazing cornucopia of fantastic ingredients.

Marko Koskinen, Head Chef at Klaus K, has a heart that beats fervently for Italian flavours. Koskinen, well regarded in the field of Italian cuisine in Helsinki, had the pleasure of making the acquaintance of Chef, Guido Haverkock, in Montalcino, Tuscany. Haverkock had just earned his first personal Michelin star for a first-class restaurant at the Castello Banfi vineyard.

From a small hilltop town, Havercock moved to Bologna, the capital of Emilia-Romagna, which is renowned for its cuisine. His three years at the elegant Ristorante Portici were also deemed deserving of a Michelin star.

Haverkock has now settled in his beloved province of Tuscany, where he is fulfilling his food dream in the beautiful surroundings of Ristorante Tavola di Guido. Modern views of vegetarian and vegan food also figure in his clean-cut culinary visions.

On 4 and 5 March, we will enjoy a six-course Tuscan dinner prepared by the master chef, featuring rich flavours accompanied by wines of his choice.

Menu Degustazione by Guido Haverkock 4-5.3.2020

99€ with wines


Saluto dalla cucina

Amuse bouche

Franciacorta Barone Pizzini Animante, Lombardia


Tonno del Chianti

Cacciucco di ceci e bietole, bruschetta con acciughe

Chickpea Cacciucco with swiss chard, anchovies bruschetta

Abbazia Novacella Praepositus Kerner 2017, Alto Adige

Tortelli farciti di scottiglia di faraona, salsa di olive nere

Tortelli stuffed with guinea fowl ragout, black olive sauce

Anna Maria Abbona Barbera d’Alba 2017, Piemonte


Lombo di manzo frollata, crosta di erbe Toscane

Dry aged beef loin with Tuscan herb crust

Avignonesi Vino Nobile di Montepulciano 2015, Toscana


Schiuma di Mascarpone, briscole di caffè salat, granita di caffè, cioccolato fuso

Mascarpone foam, salty coffee crumble, coffee granita and chocolate sauce

Fattoria di Basciano Vin Santo del Chianti Rufina 2012, Toscana


Seatings at 6PM


Reserve a table