The Restaurant
Paca Tenuta Ceri is a gastronomic experience born on the slopes of Montalbano.
In the heart of the Carmignano hills, Chef Niccolò Palumbo’s cuisine meets the vineyards, landscape and architecture of Tenuta Ceri. A vast glass structure extends from the winery like a rib, following the gentle contours of the hills and blending seamlessly into them, creating a play of transparency and unexpected views that surprise at every glance. Here, the dining experience becomes part of a broader story, in which production, hospitality and gastronomy come together as complementary elements.
A new way to experience and discover this historic corner of the Medici-era Florentine countryside.
One dish at a time, one glass at a time.
The Cuisine
Three principles lie at the heart of Chef Palumbo’s philosophy: suppliers must be local and ethically responsible; every ingredient should be used in its entirety to minimise waste; and guests should feel at home, never overwhelmed by unnecessary displays of virtuosity.
Fermentation, curing and techniques inspired by cuisines from around the world transform Tuscan ingredients into new narratives: Korean kimchi meets cavolo nero, while duck is treated like a cured ham. The cuisine remains unmistakably Tuscan in character, yet cosmopolitan in its interpretations.
The Chef
Niccolò Palumbo came to cooking through instinct rather than family tradition. His education in taste has been shaped through hands-on experience. His journey began in Italy, taking him from Bracali in Massa Marittima to Villa La Vedetta in Florence, before a decisive leap forward brought him to the kitchen of one of the world’s most influential three-Michelin-starred chefs: Martín Berasategui in San Sebastián. There, he learned a culture of uncompromising precision and meticulous attention to detail.
Back in Italy, his path was clear. He went on to work as chef de partie at Villa Crespi under Chef Antonino Cannavacciuolo, until the idea took shape of creating a project entirely from scratch. In 2018, he opened Paca, becoming its entrepreneur, executive chef, soul and driving force. His dedication was soon recognised by the Michelin Guide, which awarded Paca its first star in 2022.
Paca in Carmignano
During those years, a friendship developed with the Ceri family, who were meanwhile creating a new destination dedicated to wine, gastronomy and hospitality. Their paths eventually converged. Chef Palumbo accepted the challenge and moved Paca to the hills of Carmignano, bringing with him his entire brigade — the team that, over the years, had shown him unwavering trust and loyalty.
In September 2026, with the first service at its new home, a new chapter begins for the restaurant — and its most important one. Paca’s cuisine is no longer simply the expression of a philosophy; it becomes a point of reference for an entire territory.
From a point on the map, Paca has now become part of a new destination.
Two tasting menus ideally trace the profile of Montalbano, from the plains to the summit of the hills. Each course corresponds to a different altitude and tells the story of the producers, crops and landscapes that define the Tuscan territory at that level. It is an ascent through flavours and textures, in which every dish becomes a different vantage point from which to discover the region.
