The project reinterprets a rural estate, shaped over time by functional needs and marked by the presence of centuries-old chestnut trees. The old wine cellar, a symbol of historical and cultural memory, has been restored and transformed into the core of the restaurant, while the 1950s buildings were renovated and rationalized. Simplified rooflines and optimized slopes ensure proper water drainage, preserving the clarity of the volumes and introducing only a few new elements in dialogue with the context. The dining areas, arranged on two levels within the former cellar, overlook one another and benefit from the double-height space, maintaining a strong sense of unity. Interiors combine glass balustrades, terracotta floors, wooden ceilings, a large central fireplace, and deep red walls, generating a warm and immersive atmosphere. Openings are designed to frame the landscape, while the exterior surfaces, finished with traditional lime-based plasters in soft monochrome tones, harmonize with the local architectural language. The terrace shaded by chestnut trees, paved in terracotta, extends the continuity between indoor and outdoor spaces. The result is an architecture of measured tones, discreetly integrated into its setting, where history, memory, and contemporary use converge.