Ristorante di Poggio Antico

Description:

• The most refined dining around Montalcino is offered in these converted stalls surrounded by the vineyards of an award-winning wine estate. Huge windows fill it with light, and designer halogen lamps pop out from between the wood beams of the ceiling. Bouquets of fresh wildflowers sit on each table, the staff is informative, and the tiny flavored rolls are freshly baked. The best deal is the menù degustazione, small samplings of the restaurant's specialties, including a ravioli stuffed with wild boar and a selection of desserts. The parfait di fegatini in salsa di moscadello (mousse of chicken livers prepared as foie gras in a sweet sauce of reduced Moscadello wine) is excellent, and the ravioli alle erbette (ricotta-and-herb ravioli in butter sauce with grated black truffles) are fine as well. For a second course, try the piccione disossato con vin santo (deboned pigeon with a sweet liqueur) or the tagliata alle erbette (thick short strips of prime beef).

• © Frommer's 2012

Awards:

Frommer's

•  Highly Recommended 2010