Chef Leonardo Ingraudo: Balancing culinary memory and research.
Villa Agape Firenze: A gourmet brunch amidst Renaissance gardens and signature cuisine.
There are still places that manage to escape the accelerated pace of contemporary tourism—estates that safeguard the privilege of silence, of light filtered through cypress trees, and of a Florence that allows itself to be observed from afar, almost on tiptoe. Villa Agape in Firenze belongs to this rare category of destinations: a Renaissance residence and former convent nestled in the lush hills surrounding Piazzale Michelangelo, where hospitality meets culinary culture in an elegant, deeply Italian form.
With the arrival of spring 2026, this property under the Place of Charme brand inaugurates a new experiential season entrusted to La Duchessa Restaurant. The restaurant is expanding its offerings with two formats designed to intercept one of the strongest trends in contemporary hospitality: the gourmet brunch and the immersive aperitivo surrounded by nature.
The New Gourmet Brunch in Florence: Convivial Spirit Meets the Land
Brunch is no longer just a culinary appointment; it has evolved into a social ritual capable of blending comfort, authenticity, and lifestyle. This is precisely the direction Villa Agape Firenze is taking, transforming Sunday into a multi-sensory experience amidst Italianate gardens, panoramic vistas, and contemporary cuisine.
The Sunday brunch at La Duchessa is conceived as a journey through thematic paths that dialogue with Tuscan and Mediterranean traditions. The seafood offerings present a cuisine that is elegant yet accessible. Alongside these, the land-based menu reclaims Italian culinary memory through meats cooked at low temperatures, reinterpreted regional recipes, and Sunday classics transformed with a contemporary twist. Lasagna thus becomes a symbol of this new Italian cuisine currently captivating international audiences: less engineered, more authentic, and deeply rooted in the territory. A breakfast-inspired selection and a dedicated vegan menu complete the offering.
Leonardo Ingraudo and Contemporary Tuscan Cuisine
Guiding the gastronomic project at La Duchessa is Executive Chef Leonardo Ingraudo, a figure who perfectly embodies the evolution of Italian dining over the last twenty years. Born in Agrigento in 1974 and a Florentine by adoption since 1993, Ingraudo built his professional career across some of the city’s most prestigious hospitality institutions: from Villa Cora to the St. Regis, with stops at Hotel Montebello and Hotel Kraft, before joining the Soges group for the opening of Villa Agape Florence.
His cuisine narrates the encounter between Mediterranean tradition and contemporary sensibility. There is no aesthetic research for its own sake; instead, taste is constructed starting from memory to arrive at an elegant plate presentation. Among his most representative creations is the tortello stuffed with pappa al pomodoro, buffalo mozzarella fondue, basil pesto, and drops of roasted tomato—a dish created in 2008 that has become the chef’s signature identity over the years. “The buffalo mozzarella provides that touch of acidity that exalts the pappa al pomodoro,” Ingraudo explains, describing a cuisine built on balance rather than over-complication.
His stylistic signature shines equally in his seafood dishes. The marinated and smoked mackerel with squid ink tuiles and provolone mousse synthesizes a precise gastronomic philosophy: clean flavors, contemporary technique, and immediate readability of the dish.
The Future of Dining? More Authenticity, Less Construction
According to Leonardo Ingraudo, fine dining is experiencing a return to the essential—a shift that also reflects the changing habits of international travelers. “Until ten years ago, complexity was sought after at all costs. Today, however, we are returning to the land, to tradition, to authenticity,” the chef explains. Guests are looking for sincere experiences, recognizable ingredients, and a cuisine capable of telling the story of the place they are visiting.
Even foreign clienteles, who are far more gastronomically literate today, seek out the real Italy: from a rare Florentine steak to a simple spaghetti al pomodoro fresco made with fresh tomatoes—a deceptively straightforward dish regularly requested of the chef. Contemporary Italian cuisine therefore seems to be moving toward a new elegance defined by conscious simplicity, regionality, and the absolute quality of the raw ingredient.
Villa Agape as a New Destination for Culinary Charm
Leonardo Ingraudo’s dream is to transform Villa Agape Firenze into a benchmark for contemporary high-end Tuscan dining. The course is already charted. At a historical moment where hospitality and dining increasingly merge into a single emotional experience, Villa Agape perfectly interprets the contemporary desire to experience travel through food, landscape, and unhurried time. Between gourmet brunches, aperitivos in the greenery, and an identity-driven cuisine, the villa establishes itself as one of the most compelling addresses in the new Florentine gastronomic landscape.
A Sensory Journey Through the Gardens of “La Duchessa”
Sunday brunch transforms into an experience from another era, where signature cuisine dialogues with the timeless beauty of the estate’s gardens. Each dish unfolds as a chapter in a gastronomic narrative, celebrating raw ingredients with contemporary grace.
The Seafood Prelude: A Play on Textures
The journey begins with a sea-inspired offering (Pesce). On one side, an elegant Nordic twist: a fluffy savory pancake, enhanced by the rich, savory embrace of smoked salmon, brightened by the aromatic notes of dill and the velvet creaminess of an avocado mayonnaise. Alongside, in perfect counterpoint, sits a superb cod fillet in tempura. Its golden coating is light and shatteringly crisp—a treasure chest locking in the fish’s flaky tenderness, beautifully elevated by the deep sweetness of caramelized onion and the comforting, rustic touch of traditional pappa al pomodoro.
Land and Tradition: Precision and Perfect Cooking
The main course (Carne) reveals a technical mastery that honors the slow rhythms of fine dining. The plate presents itself like a minimalist geometric canvas: succulent, perfectly cooked cuts of beef finished with flakes of sea salt to enhance their rich intensity. Accompanying the meat are golden, herb-roasted potato wedges and a single blistered cherry tomato that delivers a vibrant burst of acidity. The dish is completed by a velvety purée.
An Ode to the Garden: Vegan Elegance
The Vegano selection is a triumph of color and geometry sourced straight from the earth. The undisputed star of the plate is a visually striking round zucchini, carefully hollowed out to form a vessel that cradles a fragrant couscous. This delicate grain is enriched with the sharp notes of spring onion, the concentrated sweetness of sun-dried tomatoes, and the herbal aroma of marjoram, all bound together by a luxurious saffron mayonnaise. Beside it rests a minimalist composition of smoked tofu, dusted with a crunchy shower of black sesame seeds for a precise and refined interplay of textures.
The Sweet Finale: The House Selection
To conclude, the House Selection dessert translates into a masterpiece of perfect contrasts. A rich, decadent chocolate fondant with a warm, molten heart meets the pure freshness of a scoop of vanilla ice cream, nestled on a bed of golden, buttery crumble. Vibrant pops of color and acidity are introduced by fresh berries—a plump raspberry and a glossy blackberry—perfectly cleansing the palate and leaving behind the memory of an impeccable afternoon.
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