A short woodland walk from Villa Lena’s hotel rooms is our organic vegetable garden, overlooking the rolling green hills and growing a bounty of seasonal produce. Our head gardener Pierluigi, known locally as Gigi, uses his 25 years of Tuscan farm experience to advise our kitchen staff’s seasonal menu development. These days, he’s harvesting thriving asparagus, peas, and artichokes for our spring specials. 

At Villa Lena, sustainability is at the heart of everything we do, and that includes our farm. The biodynamic orto is free of pesticides, replenished with irrigated rainwater, and only uses natural methods for insect control and fertilizing. A closed-loop system means we recycle all nutrients and organic matter back into the soil they grew in. While we strive to minimize waste as much as possible, any leftover produce is fermented, pickled, or dehydrated and used again.

Lunch at Villa Lena is a convivial affair. The perfect intermittence to be enjoyed in-between one of the workshops or simply as a break from lounging by the pool. The menu will include selection of fresh seasonal salads, home made focaccia sandwiches, and some international classics you can join by the pool. This expansion of our menu includes international summer classics, like Caesar salad and burgers with fries.