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Restaurants in Tuscany

Displaying 21 thru 40 of 46 restaurants.
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Gelateria Carabé  

Count on Antonio and Loredana.

Run by a sweet young Sicilian couple, count on Antonio and Loredana for good ice cream with quality ingredients, not the ghastly gelato industriale that has taken over most of Florence. Pistachio is especially good. Refreshing ices include lemon, coffee, or almond. — Judy Edelhoff

Cash Only  
Via Ricasoli 60/r, Florence, IT-FI Map
Tel. 055.289.476

Goretta Pasticeria  

Hail fagotini!

An ordinary bar with good cappuccino (€1.10) where policemen from the nearby questura sometimes hang out. At breakfast stop in for wonderful fagotini, a puffy pastry shell that surrounds an interior of apples and cream or little rice boat pastries. — Judy Edelhoff

Cash Only  
Via San Gallo, 141/r, Florence, IT-FI Map
Tel. 055.483.362

Hosteria il Carroccio  

Quaint Caroccio.

One of my favorites — tiny, a great menu, a fresh light interior, and friendly staff. I usually order the pici, a thick, chewy spaghetti typical of the region and served with a rich sauce. I also like the pecorino cheese served in a salad with honey and black pepper. They have a great tasting menu for two! If you are alone, adopt another single traveler and enjoy a really special meal. Closed in winter. — Judy Witts

Via Casato di Sotto, 32, Siena, IT-SI Map
Tel. 0577.41165
Closed Wednesdays

Il Barroccio  

A gem in waiting...

Owner Giovanni Massa dotes on his customers. This is traditional Tuscan cooking in a typical Italian setting. A gem waiting to be discovered, be glad you don’t have to wait for a table. Delicious polenta, topped with either olives or mushrooms. Also try the sliced beef, raw artichoke salad and ravioli with walnut sauce. Reservations recommended on the weekends. — Kelly Carter

Via della Vigna Vecchia, 31/r, Florence, IT-FI Map
Tel. 055.211.503

Il Giglio  

Get out the Brunello...

The family-run bustle and home cooking attracts locals and tourists in this bastion of Brunello. Homemade pastas, grilled meats are always available. The hearty food buttressed by good selection of Rosso di Montalcino and Brunello wines. Service can be on the slow side, but that’s par for a small family place in a small town. The pace lacks urban dysfunction urban; it’s human. — Judy Edelhoff

Major Credit Cards  
Via Soccorso Saloni, 5, Montalcino, IT-SI Map
Tel. 0577.848.167
Closed Sundays

Il Giglio d’Oro  

Enzo Santoni and his son prove that one can have a great view and eat superbly. A sformatino di melanzane con vellutata al tartufo nero transforms eggplant into an elegant custard with the irresistible allure of the black truffle. The ombrichelli al pesto umbro is made with fresh coriander leaves instead of the usual basil accompanied by delectable tomatoes and leaves of parmesan cheese. Carré d’agnello in crosta di pane al timo con crema di pomodoro was lamb perfectly roasted in a crust of bread delicately seasoned with thyme sitting on a delicate tomato cream sauce. Desserts are well prepared. — Judy Edelhoff

Major Credit Cards  
Piazza Del Duomo, 8, Orvieto, IT-TR Map
Tel. Sformatino di melanzane.
Closed Wednesdays

Il Latini  

Come for the ravioli.

Bring an empty stomach to this legendary family-owned restaurant where you’ll likely have to queue. Well worth the wait. Once inside you’ll enjoy a bistecca so sumptuously large that it would tip Fred Flinstone’s car. There's are also several ravioli dishes and the best cantuccini and vin santo. A table in the wine cellar seats up to 10 and a special wine is served to diners here. Open for lunch and dinner. Closed late July to mid-August. Reservations essential. — Kristine Crane

Via dei Palchetti, 6/r, Florence, IT-FI Map
Tel. 055.210.916
Closed Mondays

L’Enoteca Fuori Porta  

Off the tourist track.

Located just "outside the door" of Porta San Niccolo on the road to San Miniato in Oltrarno, this jostling and happy place houses one of the best and most varied wine selections in Florence. Off the typical tourist route, Fuori Porta draws in the locals with its traditional charm and good, solid local fare. Open 12 p.m.-1 a.m. — Layne Randolph

Via del Monte alle Croci, 10/r, Florence, IT-FI Map
Tel. 055.234.2483
Closed Sundays

Le Fonti  

Chianciano Terme.

Chianciano’s 1950s-meets-80s center seems devoid of dining options, but they’re all hidden inside bars and hotels. This pleasantly old-fashioned option offers professional service. The elegant owner greets her guests as they arrive. Jacketed waiters prepare final presentations tableside. Try homemade gnocchi with ragu on Thursday, pici pasta with fresh tomato sauce or thinly sliced rare tagliata with rosemary or a hint of balsamic vinegar. Homemade torta di Chianciano or apple are traditional desserts for a finale. Open year round. — Judy Edelhoff

Major Credit Cards  
Viale della Libertà, 523, Chianciano Terme, IT-SI Map
Tel. 0578.63701

Le Logge  

Le Logge maintains its reputation.

A stone's throw from Piazza del Campo, La Logge has always risked tourist sullying — an progressive ailment that induces a restaurant to relinquish quality in favor of the two Ls: location and laurels. But winemaker-owner Gianni Brunelli resists. The malfatti (filled spinach and ricotta pasta) served here in 1990 is prepared with the same care nearly two decades later. Ravioli ripieni di pecorino e menta (ravioli stuffed with pecorino and flavored in mint and port) is delicious. Secondi include pig, veal and beef steak, swordfish (also try the petto di anatra confit con fruitti di bosco, duck breast with mountain berries.) Both inside and out, the restaurant has a typical no-nonsense trattoria feel. It is no longer cheap by any means, but certainly affordable (€30-40), depending on wine. Wonderful isn’t the way to describe it: Rock solid is better. (They also publish their own cookbook, which is sold here.) Closed for three weeks in January. — Katrina Maiano

Major Credit Cards  
Via del Porrione, 33, Siena, IT-SI Map
Tel. 0577.48013
Closed Sundays

Le Volpi e L’Uva  

Open only until 9 p.m.

This enoteca is great for wine tasters and lovers and closes at 9 p.m. nightly. You can enjoy small plates of excellent cheeses, meats and panini. The wine is stalwart — each selection chosen for good quality and value (generally small Italian producers are showcased). Check out the wine suggestions on the blackboard behind the counter. 11 a.m.-9 p.m. — Katrina Maiano

Major Credit Cards  
Piazza dei Rossi, 1, Florence, IT-FI Map
Tel. 055.239.8132
Closed Sundays

Marabissi Pasticceria  

here are several local bar-past

Marabissi opened in the 1950s during Fellini’s heyday, busily baking pastries while visitors drank the liver-curing waters in the nearby park. Torta Chianciano, a cake made with almond paste and a cooked cream filling that keeps without refrigeration, was their innovation that travels well. Also good are the monete allo zaferano (saffron cookies) and ricciarelli (almond paste cookies). There are several local bar-pastry shops on Viale Roma, which leads to the thermal baths. Marabissi also ships its goodies. Call 0578.6146.1414. — Judy Edelhoff

Viale Roma 29, Chianciano Terme, IT-SI Map
Tel. 0578.60190

Osteria Castelvecchio  

Bargain eats...

Good news: Strong, hearty cuisine, and you can still get away with €20-25 a head (including a carafe of house Chianti). You can thank the local clientele (which makes quite a lunchtime racket) for keeping the prices in check. Add to that the fact that it's hands-on family run (husband-and-wife team of Simone Romi and Sabrina Fabi eat what they make). No mystery here, just local staples (risotto, bocconcni, pici in rabbit sauce) and a menu that changes its specials daily (there’s also a tasting menu). Near the Duomo. — Judy Edelhoff

Major Credit Cards  
Via Castelvecchio, 65, Siena, IT-SI Map
Tel. 0577.49586
Closed Tuesdays

Osteria del Coro  

Chesnut tagliatelle.

Stefano Azzi is the restaurant. The chef and owner knows his territory, and the awareness emerges in the dishes. Consider Tagliatelle di castagne con fagiano al chianti (chesnut tagliatelle), pappardelle di farro con ragu di carni bianche e zafferano (pappardelle with white ragù and saffron), insalata di Arista di cinta senese all'aceto balsamico (essentially a salad of greens, thinly rolled pig slices, in balsamic), and medaglioni di coniglio, verza e lonzino di Cinta Senese su radicchi di campo (rabbit medallions with thin slices of cinta senese, ham and chicory). Azzi, who opened the place in 1997, prizes local produce and features it. So, while all this might sound vaguely pretentious, it's the opposite. Down-home is a better description. The wine list is also handled with TLC. A meal here can cost up to €50 minus wine, but it's well worth it. Oh, and this is about food, not the trappings of fine dining, so service can be spotty. — Judy Edelhoff

Cash Only  
Via Pantaneto, 85, Siena, IT-SI Map
Tel. 0577.222.482
Closed Mondays

Osteria del Porcellino  

Porcellino has a hard-core Flor

You will very likely find a group of Tuscans clinking glasses and celebrating a special occasion at this osteria’s long tables. The spinach and ricotta gnudi with walnut and sage are especially tasty, and the pappa di melanzane e porcini (porcini and eggplant soup) is as satisfying as it is inventive. — Layne Randolph

Major Credit Cards  
Via Val di Lamona, 7/r, Florence, IT-FI Map
Tel. 055.264.148
Open Daily

Ristorante Borgo Casato  

Lay back and enjoy.

Tuscan hills roll forward from the terrace like a green parting sea in a view that provides one of the region's most enchanting sunset. Young chef and staff — enthusiastic and a bit laid back. Try the duck prepared with wild fennel or an excellent Chianina steak. So pretty that it’s often booked for wedding receptions or other celebrations — a good indication that it’s popular with the locals. See their site for directions. — Judy Edelhoff

Major Credit Cards  
Località Podere Casato, Castelnuovo Berardenga, IT-SI Map
Tel. 0577.352.002
Open Daily

Ristorante del Fagioli  

Good solid Tuscan fare.

The scent from the grill blown onto the sidewalk was premonition that this is the perfect Chianina steak house. It is. Plan to share a juicy rare thick steak made from prized Tuscan Chianina beef. Vegetables were fresh and flavorful. Good solid Tuscan food with greens, white beans, soups, and nice wine selection where the Chianti will be a good one. Don’t dress like a tourist eyesore in shorts; lunch or dinner table neighbors will be smartly dressed Florentine bankers or shoppers in this bastion of tradition that still offers good value. Attentive service. Note that it’s always closed weekends. — Judy Edelhoff

Major Credit Cards  
Corso Tintori, 47/r, Florence, IT-FI Map
Tel. 055.244.285
Closed Sundays, Closed Saturday

Ristorante La Magnolia  

Presentation at Magnolia.

Chic Milanesi flock here joined by Florentines and Romans to dine inside the Liberty-style villa (built at the end of the 19th century) or al fresco outside by the pool. (Chef Andrea Mattei in summer moves outdoors to grill, indoors offers full menu.) Near the Ligurian sea and below the marble-veined Apuan Alps, this retreat in the Hotel Byron complex serves antipasto such as delicate Shrimp Imperial in a fragrant vegetable broth with fresh black truffle, or succulent triglia (red mullet) coated with bread crumbs then accompanied with braised Romaine lettuce, anchovies and Tuscan olives. Soup of borlotti beans, farro (spelt), and a crostone of black cabbage expertly balanced sweet, bitter, and earthy flavors. Homemade breads might include hazelnut bread or superb biscuits flaky from strutto (pork lard). A fish filet of San Pietro al tegame was braised with potato, a vegetable medley (zucchini, onion, tomato, fennel and a hint of garlic). Main courses €20-25. Menu Degustazione (antipasto, soup, risotto, pasta, fish, selection of cheeses, dessert, little pastries and coffee) is a great value at €60. — Judy Edelhoff

Major Credit Cards  
Viale A. Morin, 46, Forte dei Marmi, IT-LU Map
Tel. 0584.787.052
Open Daily

Ristorante Parione  

Parione's manzo all’aceto.

Owner Alberto Bernardomi decorated this restaurant with style and elegance. Three dining rooms to choose from. Request one of the six tables downstairs for the most ambience, though you won’t be able to gaze at the fascinating art on the upstairs walls. Too bad chef Marco Chiari is a vegetarian. He’s missing out on his delicious filetto di manzo all’aceto balsamico (beef filet in balsamic vinegar). Start with the gnocchetti di patate con cipollotti, pomodori secchi e salsiccia (potato gnocchi). Open daily for lunch and dinner. Reservations necessary. Strong website. Off Via della Vigna Nuova. — Kristine Crane

Major Credit Cards  
Via del Parione, 74, Florence, IT-FI Map
Tel. 055.214.005
Open Daily

Ristorante Zaira  

Go downstairs!

Chef Giuliana turns out pici pasta with duck sauce, wild boar with funghi porcini mushrooms, pickled or fried artichokes, Etruscan pigeon (herb sauce with olives) and a varied menu served in a room above the Etruscan labyrinth-turned-wine-cellar (ask to see it if the dining room is not busy). Ample wine list includes variety of vintages. Take a post-prandial stroll down the street to see the Duomo with its fake mosaics and Chiusi’s archeological museum with Etruscan collection — scenes of a wild boar hunt, dining (women allowed), and beauty accessories make one wonder how much has changed in 2,500 years or so. — Judy Edelhoff

Via Arante, 12, Chiusi, IT-SI Map
Tel. 0578.20260

Displaying 21 thru 40 of 46 restaurants.
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