Discover Villa Lena
A unique agriturismo in the heart of rural Tuscany combining holiday accommodation, a farm-to-table restaurant and a not-for-profit art foundation. Guests are invited to stay with Villa Lena's creative family celebrating local Tuscan history, culture in an environment where international artists, writers, designers, filmmakers, musicians, chefs and agricultural experts are invited to experiment and hone their respective crafts.About Us
White Truffle Season
Ever wondered what’s behind those fences at Villa Lena? Well, its wild boar and white truffles. The tartufo bianco season starts mid-to-late September and carries on until Christmas time. Join us for the unique experience of seasonal truffle hunting.About Our Truffle Offer
Originally agricultural buildings, stables or hunting lodges, at Villa Lena you can find a mix of apartments ideal for families and double occupancy rooms. Each accommodation has been renovated to be comfortable yet
retain its original Tuscan character, making the most of luminous Italian
light with large shuttered windows, high ceilings and stone floors.
Rooms are furnished with locally sourced vintage furniture, antiques, and recycled hand-painted fabrics. Prices range from down to earth to more luxurious settings in order to appeal to a broad cross-section of customers. Rooms can be adjoined, and large apartments or houses can be rented together to accommodate families and extended members of groups of friends for a familial and joyful holiday gathering. With sustainability always in mind, most of our accommodations run on green energy and recycle rainwater for agricultural irrigation.
At Villa Lena, we serve Tuscan cuisine but with a contemporary approach.
Our menu is always seasonal and responds to what we grow on-site.
Our creative Italian chefs always look back to the old-age traditions of the
Tuscan cooking with the aim to reinvent into simple but delicious tasting
food. Complimented to their approach, our international chef-in-residence
programme ensures the spirit of experimentation within our ethos of
sustainable and seasonable cooking. Visiting chefs are given the platform
to curate one evening’s menu per week and share their vision and recipes
in weekly run workshops. Each chef presents his or her own take on local
produce and seasonal ingredients foraged or grown on the estate.
Our organic vegetable gardens cover over 2000 square meters and grow
everything from aromatic herbs to rows upon rows of different coloured
tomatoes. Our agricultural team picks daily the freshest and ripest of the
daily offerings and delivers them to our kitchen.