Top 10 Five Star Restaurants in Tuscany

Description:

Le Logge is many a local's choice for a special night out, offering excellent cooking in a sedate -- yet not sedated -- atmosphere. The taglierini al tartufo has a light butter sauce that doesn't mask the delicate flavor of the black truffles. Heavier primi include malfatti all'Osteria (spinach-and-ricotta balls in a creamy tomato sauce) and ravioli ripieni di pecorino e menta (ravioli stuffed with sheep's-milk cheese and mint in a sauce flavored with port). The staff is friendly and very accommodating. I once visited with a vegetarian, and our waitress quickly established his eating parameters, proceeded to indicate what my friend could order, and then had the kitchen concoct for him a suitable secondo of all the veggies they had on hand. Meatier palates can enjoy the bistecche di vitello (tender veal steaks) or delicate carpaccio di pesce spada affumicato (smoked swordfish sliced and pounded into thin disks).

Description:

This intimate and very personable little restaurant has a devoted following of regulars who enjoy Simone Romi's skilled service and Mauro Lombardini's daily changing menu of creative Tuscan cuisine. There's at least one meatless dish nightly, and on vegetarian Wednesdays only one meat dish is available. I've had their excellent risotto of zucchini, mint, and basil, a delicious lentil-and-turnip soup, pennette in tomato sauce sprinkled with crunchy cream, vegetable pie with a mashed-potato crust, and chicken with peppers and onions.

Description:

This restaurant is located within the Fortezza Medicea, a medieval fortress, which is a famous landmark in Siena. It is known for its large collection of Italian wines over 1,300 of them! Try the buffet, featuring local cuisine. Though the menu changes seasonally, you can hope to savor some beef dishes, baked beans and pasta. Also make sure you visit The Siena Jazz School, which hosts the International Siena Jazz Master Classes festival it is located within the same fortress. Thus, your visit does not stick to just gastronomic endeavors!

Description:

In the heart of Siena, halfway between Piazza del Campo and the Duomo, Le Campane's cuisine ranges from the traditional to the innovative, i.e. typical Tuscan recipes with some added new twists. Great meats cooked in the traditional way and more creative fish dishes. Interesting food for vegetarians too, such as the en croute sesame-baked goat cheese, the ravioli stuffed with pear and Pecorino, pici in a duck ragout and much more. A wide variety of vegetarian dishes are also offered. Delicious desserts: the chocolate one can not be resisted. In front of the restaurant there is a nice terrace for sitting outdoors (weather permitting, of course).

Description:

The Sapordivino Wine Bar & Restaurant at the magical Grand Hotel Continental offers traditional gourmet Tuscan cuisine. The restaurant is simply gorgeous with light shades in the interiors and dark greenery complementing each other. The sumptuous food is accompanied by the wonderful and vast choice of wines that they offer. Sitting in the winter garden and covered by a crystal dome in the towering courtyard of Palazzo Gori, this restaurant is perfect for romantic dates.

Description:

On the roof garden of the Hotel Baglioni we find this restaurant and piano bar which in summer becomes a real open air nightclub with its musical appointments.

Our Local Expert Says:

Make a reservation when you plan a fabulous night out!

Description:

The chef/owner is Dimitri d'Asburgo Lorena, a Habsburg prince (with some local Medici blood for good measure) who opened this restaurant merely to indulge his love of cooking. They start you off with a complimentary flute of spumanti before you plunge into the tasty crostini misti and exquisite primi. Among my favorites are tortelloni alla Mugellana (handmade potato-stuffed pasta in ragù), gnocchetti alla Lord Reinolds (potato dumplings in a sauce of stilton and Port), homemade tagliatelle with tiny wild asparagus spears, and ravioli stuffed with brie in a sauce with thinly sliced, lightly fried artichokes. For an encore, try the nodino di vitella ai tartufi bianchi (veal slathered in eggy white truffle sauce with fresh truffle grated on top) or the lighter spianata alle erbe aromatiche di Maremma (a huge platter of spiced beef pounded flat and piled with a salad of rosemary sprigs, sage, and other herbs). Don't leave without sampling the sinfully rich Viennese Sachertorte, made from an old Habsburg family recipe. This place has become (justifiably) popular, and even with a reservation there's often a short wait -- laudably, they don't rush anybody to empty up tables -- but it's worth...

Our Local Expert Says:

An expensive visit with the service to match.

Description:

Enoteca Pinchiorri is a restaurant of class and gourmet Italian cuisine. The enoteca entices the palates of many foodies who enjoy the delicatessen of Italy. The exquisite architecture gives the enoteca a prestigious atmosphere. A colorfully decorated space with frescoed ceilings, the Florentine Renaissance beckons as waiters race from table to table. The flavors have been kept close to the kitchen by one of the owners Annie Féolde who has became close friends with small producers and artisans in Tuscany in which she knows where to find the best products from wine to prosciutto for her patrons. Her top chefs, Italo Bassi and Riccardo Stumpy, collaborate together to create tasty and unforgettable dishes. From Spaghetti alla chitarra con crema di piselli to filetti di sgombro marinato, to maialino di latte allo spiedo con scalogno in agro-dolce, verza e petit-salé (carne di maiale salata), carrè d'agnello farcito di lardo di Colonnata con topinambur e crocchette di fagioli al rosmarino. Giorgio Pinchiorri's wine cellar now holds over 150,000 bottles; it is one of the largest wine celler in Italy and in the world. The pastry side is taken by Loretta Fanella. Imagine eating Marinated strawberries,... read more

Description:

Grom is a gelateria that is frequented by not only tourists but Florentines as well. It has their own specific gusti (flavors) that really entice the new traveler. Founded in 2003 in Torino, it grew very successful and famous among the Italians. In fact, in 2007 Grom opened in New York it being the first city abroad to take on this delicious gelato. In Florence, there is constantly a line running along side the tiny shop near the Duomo.

Our Local Expert Says:

Arrive at 7:30pm to get a table or make a reservation in advance.

Description:

Il Latini was founded in 1898 by Angelo Latini which it was located in Via della Vigna Nuova as a grocer and wine shop. In 1950 it was renovated into a tavola calda (local diner) which was influenced by his wife Narciso Latini. She cooked simple homemade meals but the taste was rich and wholesome. In 1960, they moved to Palazzo Rucellai,where it is currently located and in 1964 it was turned into a real restaurant. It suffered serious damage by the 1966 flood, but Narciso served hot meals to the Florentines even through the muddy streets. Since 1982, Il Latini is the home of the famous literary prize "Il Latini" which takes place every year on the first Saturday in May and has awarded the most distinguished personalities from the world of Italian culture. Since 2000, however, the place is also home to the award "Fine Dining" which takes place in the autumn. The wine cellar dates back to 1100 and has recently been restored under the watchful eye of the Superintendent of Fine Arts. Today Il Latini is run by Mr. Torello Latini (fourth generation of the Latini family). He has maintained the flavors of the authentic Florentine cooking made of simple, fresh and wholesome ingredients....