Restaurant
The restaurant of Corte dei Papi is by definition an exclusive meeting point for those who seek to savor the delicacies of a regional cuisine revisited by the original creativity of our chef, while you live the experience of a unique stay nestled amidst nature, history, art, and the gastronomic traditions of our Tuscany region between Cortona, Arezzo and Perugia.
The elegant atmosphere and refined service enhance the pleasure of savoring each recipe made by synchronizing the harmony of our region's traditional ingredients. The silverware, the prized porcelain and delicate Flanders linen unite with the courteous hospitality that welcomes our guests as if in their own home creating a romantic and elegant setting from where to savor Tuscan cuisine with the a modern touch by a chef who prepares from scratch fresh pasta, bread, desserts as well as all our menu options.
Restaurant La Corte dei Papi is open to the public, even to clients who are not currently staying in the hotel.
Weddings and Receptions
Surrounded by the green hills, on the Tuscany and Umbria border, the Hotel La Corte dei Papi in Cortona hosts weddings and receptions for up to 130 guests in enchanting settings.
Just a few minutes away from Medieval villages and artistic cities in an exclusive area by the pool surrounded by a magnificent park, you can enjoy our catering service for your receptions, with custom menus prepared by our chefs to meet your every need.
You can also book all the hotel rooms for you ad your guests to celebrate any kind of event without being disturbed and without any time limit.
Cuisine
- Creative
- Traditional Tuscan Revisited
- Fusion
- Vegetarian
- Seafood
- Tuscan DOC Wines (Registered Designation of Origin)
- Umbria DOC Wines (Registered Designation of Origin)
- Wines imported from other regions
In The Menu...
- - Fish Trilogy: Salmon, angler fish and seabass, with thyme potato mousse, lentil pattycake and maple sauce >>>
- - Lobster medallions, marinated in citrus and mint with candied ginger and lime emulsion >>>
- - "Pienza" pecorino cheese pattycake with Williams pear and rosemary sauce, edible flowers, and a crisp bowl of wild greens >>>
- - "Carnaroli" quail Risotto with its egg, stuffed drumstick and a crisp outer shell >>>
- - Scallops wrapped in salt-cured bacon over a crisp leaf of artichokes seasoned with oregano and roasted hazelnuts >>>
- - Semola pici made the old-fashioned way with breadcrumbs and cherry tomatoes >>>
- - Liver in garnishments with a vin santo reduction sauce and golden egg cream >>>
- - Was Once a Classic: made with modern touch in a mild Arabic sauce >>>
- - Glazed Calvados apples with shelled gelato >>>
- - Hazelnut donut with "Madagascar" vanilla gelato and Noble Wine of Tuscany reduction sauce >>>
