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In the heart of Tuscany, two very distinct culinary voices are shaping a singular vision rooted in sustainability, heritage and artistry. Chef Guido Haverkock of Tavola di Guido and Chef Federico Viti of QB Cucina, guided by the visionary leadership of Natacha Fazal-Karim, are not just creating dishes but are creating menus that reflect what the land provides, working with ingredients grown on the One Belvedere Tuscany farm and presenting cuisine that stays true to the season, the territory and their commitment to responsible, authentic Italian dining.

Chef Guido Haverkock: The Essence of Tavola di Guido

Set within Locanda Le Piazze, Tavola di Guido is a restaurant shaped by intention rather than trends. Under the guidance of Chef Guido Haverkock, Tuscan heritage is expressed through slow, thoughtful cooking that honours tradition while remaining quietly contemporary. His approach is grounded in respect for ingredients, for time, and for the way food is meant to nourish the body.

Much of the produce is harvested from the nearby One Belvedere Tuscany Farm, located three kilometres from the restaurant. The estate supplies fruit, herbs, honey, eggs and olive oil produced through regenerative agriculture. Chef Guido’s kitchen also prepares essentials in-house from freshly baked breads to jams, vinegars and fermented beverages. This commitment reflects a belief that luxury is best expressed through authenticity.

Chef Guido often speaks of cooking as a form of storytelling. He describes each menu as a journey that carries guests through memories, landscapes and emotions. In his own words, “Food should speak to the soul and nourish the body. When a dish is made with intention, guests can feel it.” His menus evolve with the seasons and mirror his intuitive understanding of Tuscan identity. The experience is elegant, warm and deeply personal.

Chef Federico Viti: The Visionary of QB Cucina

Located inside One Belvedere Tuscany, QB Cucina presents a different but equally compelling narrative. Led by Chef Federico Viti, the kitchen celebrates vegetarian cuisine through a contemporary Italian lens, guided by a zero-waste philosophy that honours the full expression of every ingredient. The restaurant’s name, inspired by the Italian phrase “quanto basta,” reflects the philosophy that guides everything Federico creates. It represents balance, restraint and the wisdom of knowing when something is just enough.

QB Cucina draws heavily from the estate’s own gardens, where seasonal produce becomes the foundation of every menu. The restaurant uses free range eggs, honey from on-site hives and ingredients from trusted local partners who share the same respect for nature. For Federico, vegetables are not substitutes. They are the stars of the plate. His menus shift with the land and express an understated kind of luxury where flavour, craftsmanship and purity coexist.

Chef Federico captures the spirit of QB Cucina when he says, “Nature tells us what to cook. Our role is to listen.” His dishes highlight the elegance of the simplest ingredients. They embody wellness without sacrificing indulgence. In every course, guests taste a cuisine shaped by the rhythm of the soil and the beauty of seasonality.

Natacha Fazal-Karim: The Vision That Connects Them

Behind both restaurants is the leadership and long-term vision of Natacha Fazal-Karim. Her approach redefines contemporary luxury through intention, land connection, and holistic wellbeing. She believes that true refinement comes from intention and that hospitality should spark emotion, not spectacle.

Natacha describes Tavola di Guido as an innovative Tuscan Restaurant created with respect and care. She notes, “Tuscany is a place of profound beauty. Our responsibility is to honour it. When guests dine with us, they should feel the generosity of this land.” Regarding QB Cucina, she highlights the importance of connection. “Dining is a moment of connection with nature, with the people we love and with ourselves. At QB, every dish carries that message.”

Through both restaurants, her vision elevates dining beyond experience into a cultural expression of slow living, seasonal intelligence, and holistic wellbeing rooted in rural Tuscany.

Two Restaurants Guided by One Philosophy

Although Tavola di Guido and QB Cucina offer contrasting culinary expressions, they remain unified by a shared ethos.

• Both embrace produce grown on the One Belvedere Tuscany estate, creating a true sense of place.
• Both chefs follow the seasons, allowing nature to guide creativity.
• Both restaurants express a luxury that is calm, intentional and honest.
• Both transform dining into an intimate, sensory journey.

This harmony reflects a leadership philosophy where wellbeing, land stewardship, and craftsmanship are treated as long-term commitments rather than concepts.

Discover more about their culinary philosophy and seasonal menus by visiting Tavola di Guido and QB Cucina online. Follow their journey on Instagram: tavola_di_guido & qb_cucina