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From Rome to rail: La Minerva and Orient Express review
Arianna’s Italy itinerary from check-in to final stop
Little Emperors team member Arianna headed to Rome and Tuscany to try out two of Orient Express’s latest experiences: a stay at La Minerva and the Tastes of Tuscan Vineyards train journey. The itinerary included rooftop dinners in the Eternal City, a one-night rail adventure through the countryside, seasonal menus by Michelin-starred chef Heinz Beck and a stop at the Antinori family’s Pian delle Vigne winery. Here’s how it all unfolded.
La Minerva, Rome
Starting my journey in Rome, there were three things I loved straight away. First, breakfast. There was a small buffet with a gourmet selection, plus an à la carte menu and live harp music. It created such a relaxing atmosphere that I almost forgot I was in the middle of the city. Second, the service was outstanding. Genuinely warm, attentive and on it without being stiff. Third, the Dyson in the room. Once you’ve had one, it’s hard to go back.
Style-wise, it’s classic Roman. Marble, columns, high ceilings and a very romantic and beautiful view over Piazza della Minerva. The square itself felt calm and central at the same time, which is a rare combo in Rome. Staying here made me feel like I was living real Roman life, not just passing through it. There’s a beautiful bar under the skylight for evening drinks and a rooftop restaurant where you can spot the Pantheon and the Roman skyline while eating Mediterranean dishes.
Orient Express: check-in and boarding
When it was time to board the Orient Express, the check-in experience was great. The conductor, who also looked after us on the train, took care of check-in while guests enjoyed live music and a strong selection of food and drinks in the lounge. The team also handled luggage directly from the hotel, so I didn’t have to worry about carrying anything myself. I loved that part. Once on board, the conductor shared a WhatsApp number and was available 24 hours a day. The service was super-efficient.
Tastes of Tuscan Vineyards route
I did the Tastes of Tuscan Vineyards itinerary, which is one night. We departed from Rome Ostiense around 11:30am and headed towards Grosseto, with lunch served on board. The menu was created by Heinz Beck, who has an impressive three Michelin stars to his name, and focused on seasonal ingredients. Watching the countryside roll past while eating a proper sit-down lunch felt very cinematic.
In Grosseto, transfers were waiting for us and we headed to Pian delle Vigne, the Antinori winery. We had a wine tasting in the private villa of the Antinori family. It felt very special and personal, not rushed or staged.
By 7pm we were back at the station and ready to board again for dinner. Dinner on the train was followed by drinks and entertainment. One carriage was dedicated to the restaurant, where guests had breakfast, lunch and dinner. Another carriage was dedicated to the bar and live music after dinner. The artists were excellent and the atmosphere was genuinely magical without being over-the-top.
After spending the night on board, I could choose breakfast in the cabin or in the restaurant. I opted to eat in my cabin and enjoyed the slow start to the morning.
Sleeping on board
Each carriage had 12 cabins in total, split between Suites and Deluxe Cabins. The Suite was more spacious and had a king bed. The Deluxe Cabin was smaller with a rollaway-style bed, but it still looked very comfortable. All cabins had private bathrooms, which is always a win on a train. The amenities were like those in a high-end hotel and they changed them every few hours. Every time I went back to the cabin, there was something new waiting. It’s a small detail but it kept the experience feeling fresh.
Final thoughts
Guests can choose to book just the train or just the hotel. That said, I would always suggest doing the hotel and train together. Starting at La Minerva set the tone and made the whole journey feel more cohesive. With the hotel and train option, they also included a return transfer from the hotel to the station, which made logistics very easy.
Overall, it was a unique experience. I was impressed by the level of service on board and how well guests were looked after from start to finish. Being able to travel through Tuscany while eating dishes created by a Michelin-starred chef was a real highlight. It was relaxed, theatrical in the right way and full of those small touches that stay with you long after you’re back home.
Some snapshots from Arianna's trip
