Chef and BSJ Philosophy
Tuscan and Italian traditions with a touch of modernity and personality. These are the principles that inspire the menus of Beatrice Segoni, Chef of the Restaurant Borgo San Jacopo in Florence. Every menu is based on the purest of local ingredients personally selected.
Homemade creations, such as pasta or a choice of eight different breads, turn each plate into a labour of love. Indulge in the impeccable creations of Beatrice Segoni and enjoy the finest local Tuscan meats of the traditional Macelleria Fracassi di Arezzo, as well as the freshest fish, and delightful deserts.