Tuscany Restaurants
We’ve compiled the best of the best in Tuscany - browse our top choices for Restaurants during your stay.
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We’ve compiled the best of the best in Tuscany - browse our top choices for Restaurants during your stay.
In the heart of the historic center, Prato's best restaurant has been serving since 1870, capably run by five generations of the Pacetti family (daughters...
In the heart of the historic center, Prato's best restaurant has been serving since 1870, capably run by five generations of the Pacetti family (daughters Guja and Silvia are presently in charge). The food lives up to the building's colorful history—part of the structure dates from the 15th century, when it was a convent; it was later the seat of the Freemasons.
Cialde, a local specialty, are circular wafers...
Cialde, a local specialty, are circular wafers made with flour, sugar, eggs, and almonds from Puglia. The Bargilli family has been serving them with their equally delicious ice cream since 1936. Try them at Bargilli, the family's shop and probably the best gelateria in town.
The staying power of Buca di Sant'Antonio—it's been around since 1782—is the result of superlative Tuscan food brought to the table by waitstaff who don't...
The staying power of Buca di Sant'Antonio—it's been around since 1782—is the result of superlative Tuscan food brought to the table by waitstaff who don't miss a beat. The menu includes the simple but blissful tortelli lucchesi al sugo (meat-stuffed pasta with a tomato-and-meat sauce), as well as more daring dishes such as roast capretto (kid goat) with herbs. A white-wall interior hung with copper pots and brass musical instruments creates a classy but comfortable dining space.
It's open only for lunch and it's well off the beaten path (even if it is in the center of Livorno's shopping district), but getting...
It's open only for lunch and it's well off the beaten path (even if it is in the center of Livorno's shopping district), but getting here is worth the trouble: this tiny place has a short menu that changes daily, a superb wine list, and a gregarious staff. Its baccalà alla livornese (deep-fried salt cod served with chickpeas) is succulent and crisp; soups, such as ribollita, are very soothing. You could also pop in to sample a glass at the wine bar or to browse the shelves filled with wines from all over Italy.
This is, without a doubt, one of the region's most creative restaurants—an intimate place with a menu that's Tuscan but not (it's rare to see...
This is, without a doubt, one of the region's most creative restaurants—an intimate place with a menu that's Tuscan but not (it's rare to see bok choy incorporated into any dish, but here it's done with élan). Not a step is missed, and although it's possible to order à la carte, most opt for one of the tasting menus. When it's warm, you can sit outside in an enclosed courtyard.
At this excellent restaurant not far from Saturnia, specialties include roast veal tongue with blueberry-flavored onions, saffron, and capers, tortelli di cinta senese in brodetto...
At this excellent restaurant not far from Saturnia, specialties include roast veal tongue with blueberry-flavored onions, saffron, and capers, tortelli di cinta senese in brodetto di castagne e gallina (pasta filled with Sienese pork in a chicken and chestnut broth), and such hearty dishes as cinghiale lardolato con finocchi, arance e olive (larded wild boar with fennel, orange, and olives). Prices are among the highest in the region; locals consider it a serious splurge.
Delfina Cioni began cooking many years ago for hungry hunters in the town of Artimino, 20 km (12 miles) south of Prato. Dishes celebrate Tuscan...
Delfina Cioni began cooking many years ago for hungry hunters in the town of Artimino, 20 km (12 miles) south of Prato. Dishes celebrate Tuscan food, with an emphasis on fresh local ingredients. Secondi such as coniglio con olive e pignoli (rabbit sautéed with olives and pine nuts—the house specialty) are a real treat. The seasonal menu is complemented by a fine wine list that draws heavily from superlative local vines, and the service is gracious.
This institution—it's been around since 1806—began life as a butcher shop and, indeed, it still is. But it also has a little restaurant inside the...
This institution—it's been around since 1806—began life as a butcher shop and, indeed, it still is. But it also has a little restaurant inside the shop which serves great taglieri (plates of mixed cured pork products, usually, though cheese does prominently figure as well). Soups, lasagne, various tartares, and sandwiches are also on hand. The quality of the products is exceptional.
Divine, cutting-edge food and Tuscan classics are served in this one-room space, where in winter, there's a roaring fireplace and, in warmer months, there's outdoor...
Divine, cutting-edge food and Tuscan classics are served in this one-room space, where in winter, there's a roaring fireplace and, in warmer months, there's outdoor seating on a pretty little piazza. If mushrooms are in season, try the tacchoni con funghi, a homemade pasta with mushrooms and a native herb called nepitella. A local favorite during winter is the coniglio con olive (rabbit stew with olives).
You might be tempted to pass right by the innocuous entrance across the street from San Biagio, but you'd miss some fantastic food. This tasty...
You might be tempted to pass right by the innocuous entrance across the street from San Biagio, but you'd miss some fantastic food. This tasty menu relies heavily on local classics turned out to perfection. Wash it down with the local wine, which just happens to be one of Italy's finest: Vino Nobile di Montepulciano. The desserts, such as an extravagantly rich triple-chocolate flan, are prepared with particular flair.
The name means "the usual soup," but there's hardly anything usual about the soups on offer—as wait staffers often explain, this restaurant is committed to...
The name means "the usual soup," but there's hardly anything usual about the soups on offer—as wait staffers often explain, this restaurant is committed to cooking seasonally, using what's currently available at the market. Expect wonderfully tasty soups and brilliant secondi (second course), all served in a room with high vaulted arches dating from the 17th century.
Elaborately prepared Tuscan fare is served at this elegant restaurant on Sovana's central square. For your starter, try the tortino di pecorino maremmano con miele...
Elaborately prepared Tuscan fare is served at this elegant restaurant on Sovana's central square. For your starter, try the tortino di pecorino maremmano con miele di castagno, gelatina di pere e cialda croccante (local sheep cheese tart with chestnut honey, pear gelatine, and a Parmesan crisp); grilled meat and some fish dishes highlight the list of second courses, but a well-priced fixed menu might be a good way to go. Service is prompt and highly professional. A pleasant outdoor terrace provides plenty of fresh air in the summer months.
The affable Lorenzo Viani has presided here for more than 30 years, and his restaurant still draws a well-heeled, sophisticated crowd. The menu relies heavily...
The affable Lorenzo Viani has presided here for more than 30 years, and his restaurant still draws a well-heeled, sophisticated crowd. The menu relies heavily on creatures from the sea; a typical starter is spaghetti versiliese, served with shellfish and fresh tomato as is done in the northern Tuscan coastal town of Versilia. Proceed to the magnificent aquatic version of bollito misto comprising crustaceans and fish, boiled, served with a savory mayonnaise. Or request one of several tasting menus, and let chef Gioacchino Pontrelli prepare the freshest items of the day. You can also choose vegetarian and terra (meat) tasting menus.
Local butcher and restaurateur Dario Cecchini has extended his empire of meat to include this space located directly above his butcher's shop. Here, you'll find...
Local butcher and restaurateur Dario Cecchini has extended his empire of meat to include this space located directly above his butcher's shop. Here, you'll find only four items on the menu: the Dario DOC, a half-pound burger, without bun, served with roasted potatoes and onions; the Super Dario, the former with salad and beans added; the Welcome, with four different dishes of beef and pork served with fresh garden vegetables; and a vegetarian dish. All offerings are a nice change from the more standard options found at restaurants throughout Chianti.
As high in Montepulciano as you can get, just behind the Duomo, this small and intimate restaurant is expertly run by the mother-and-son team of...
As high in Montepulciano as you can get, just behind the Duomo, this small and intimate restaurant is expertly run by the mother-and-son team of Lorena and Paolo Brachi. Passionate about the food they prepare, both have a flair for the region's traditional dishes—the pici all'aglione (with garlic sauce) and the filetto ai funghi porcini (steak with porcini mushrooms) are mouthwateringly good. The wine list, though limited in range, presents a decent selection of wines from both Montepulciano and Montalcino. For a change from the usual Tuscan meat dishes, fresh fish is served on Friday. Outdoor seating is limited.
In an ancient wine cellar owned by the Antinori family—who also happen to own much of what you see in the area—is a sophisticated restaurant...
In an ancient wine cellar owned by the Antinori family—who also happen to own much of what you see in the area—is a sophisticated restaurant ably run by chef Marcello Crini and his attentive staff. The menu changes seasonally; traditional Tuscan cuisine is given a delightful twist through the use of unexpected herbs. The extensive wine list includes local vintages as well as numerous international labels. Daylong cooking courses are also available.
It bills itself as an "osteria with a view," and it delivers. The food is as amazing as the view; on offer are dishes with...
It bills itself as an "osteria with a view," and it delivers. The food is as amazing as the view; on offer are dishes with fantasy, and dishes that adhere to Volterran tradition. The menu changes to reflect the seasons, but always on offer are local cheeses and their in-house baked breads.
Tasty dishes based on the region's cheeses are the specialty at this simple and inexpensive osteria on a quiet, pleasant, central square. Try versions of...
Tasty dishes based on the region's cheeses are the specialty at this simple and inexpensive osteria on a quiet, pleasant, central square. Try versions of pici or the starter of radicchio baked quickly to brown the edges. The local pecorino cheese appears often on the menu—the pecorino grigliata con pancetta (grilled with cured bacon) is divine. Can't decide? Try the pecorino tasting menu.
"The old mill" has an antique marble serving counter filled with free nibbles and two large wooden tables in a room lined with wine bottles....
"The old mill" has an antique marble serving counter filled with free nibbles and two large wooden tables in a room lined with wine bottles. The enthusiastic host, Andrea Bertucci, proudly touts local products on his simple menu, which usually consists of superior cheese and affettati misti (mixed sliced cured meats); traditional local dishes with farro grain, polenta, pecorino cheese, trout from the many local streams, and salami round out the selections. Finish your meal with a caffè al vetro con miele di castagno (coffee in a glass with chestnut honey). This osteria is open from 7:30 am to 8 pm in the warmer months and from 11 to 8 in winter.
Locals swear by this small, unpretentious trattoria a couple of blocks from the beach, where the Artizzu family has been serving specialties from the sea...
Locals swear by this small, unpretentious trattoria a couple of blocks from the beach, where the Artizzu family has been serving specialties from the sea since 1979. The house specialty aragosta alla catalana con verdure (Mediterranean lobster with steamed and raw vegetables) is pricey but divine, and the spiedino di sogliola (sole kebab) arrives with silken mashed potatoes topped with bottarga (a smoked-tuna product). If you can't decide, opt for the tasting menu, which gives you a little bit of a lot of the menu. Patrizia makes all the desserts; remember to leave room for them.
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