Italian cuisine has long since been a favourite, but in recent years chefs in Tuscany have been scaling the heights of culinary excellence. Here’s an overview to Michelin-starred restaurants in Tuscany for 2025. Highlights include a second star for Campo del Drago, on the Rosewood Castiglion del Bosco resort near Montalcino, while three restaurants in Tuscany have earned their first stars: Serrae Villa Fiesole, having opened in March; Contrada, in Castelnuovo Berardenga; and Saporium on the sustainable luxury estate Borgo Santo Pietro in Chiusdino, south of Siena.
(The reviews are taken from the official Michelin website for 2025.)
3* Michelin star restaurants in Tuscany
Enoteca Pinchiorri
“The cuisine at Pinchiorri is striking for its opulent and grandiose style which impresses without becoming overly fussy or excessive, so that the main focus in every dish is the flavour of its ingredients. The magnificent feast of courses resembles a firework display, with each course more impressive than the last in a growing crescendo of delights. It’s worth coming here simply to experience the service, an impeccable waltz directed by Alessandro Tomberli, one of the best maître-d’s in Italy. Annie Féolde, one of the restaurant’s icons, left the reins to the highly talented chef Riccardo Monco, who continues to nurture and satisfy the Italian appetite for fine cuisine. Credit must also go to Giorgio Pinchiorri, who has developed a wine list that is renowned across the globe.”
2* Michelin star restaurants in Tuscany
Arnolfo
“With sharp lines created by the use of iron and glass, this modern building is especially designed to allow guests to admire the views from wherever they’re sitting. To the rear of the dining room, the large open-view kitchen framed by a superb yellow Siena marble wall is home to chef Gaetano Trovato (Mentor Chef Award 2024) and his team. Although there are three tasting menus available, one of which is vegetarian, any of the courses can also be chosen à la carte style. We could say so much about Arnolfo’s cuisine, but we’ll limit ourselves to mentioning the bread (which has been central to this chef’s work from the very beginning), duck, Chianina beef, Valdarno chicken and the ice-cream which always features among the desserts. Our inspector particularly enjoyed the delightful amuse-bouche with which guests are welcomed, the caponata with Taggiasca olives and basil, and the mullet served with white asparagus, peas and mint. The wine list is impressive, both for its quality and for the extensive selection of wines not only from Italy and France but also from other countries around the world – 7,000 different labels in total.”
Caino
“Standing in the centre of a charming Tuscan village, Caino is the gravitational centre of the cuisine of the Maremma, where Valeria Piccini is its proudest ambassador. This skilful chef sources the best ingredients from the region and then extracts every ounce of flavour from them, transforming typical “peasant” recipes and traditions into an extraordinary gastronomic experience on two tasting menus: “Piatti Storici” and “Idee in Movimento”, the latter inspired by an imaginary voyage around the world. Front of house, Valeria is ably assisted by son Andrea, who oversees the well-stocked wine cellar. In summer, the bistro-style Il Giardino di Caino opens on the terrace, serving dishes inspired by old family traditions.”
Campo del Drago
“A certain amount of patience is needed to get to this restaurant accessed via a dusty yet attractive dirt track that wends its way through typical Tuscan landscapes. On arrival, you’ll find an enchanting village of medieval origins with a tower and an old frescoed church, where the Rosewood Castiglion del Bosco offers excellent service, splendid guestrooms and one of the best restaurants in the region. Chef Matteo Temperini serves some of the most interesting and creative dishes in Tuscany, many of which are made using vegetables from the hotel’s own kitchen garden. Dishes are served in an elegant, contemporary-style dining room with a panoramic terrace, while the wine list features various house wines, including the Brunello di Montalcino Campo del Drago, which gives its name to the restaurant. It’s worth noting that the dishes on the three tasting menus can also be chosen individually à la carte style.”
Santa Elisabetta
“Thought to date back to Byzantine times, the Torre della Pagliazza has had many uses over the centuries, including housing a women’s prison in the 12C. Today it is home to one of the most interesting gourmet restaurants in Florence, where chef Rocco De Santis creates imaginative Mediterranean cuisine which is precise and full of flavour, with influences from his native Campania and an emphasis on fish and seafood. At lunchtime, a tasting menu of just three courses (“Carte Blanche”) is also available. As there are just a few tables here, guests are advised to book well in advance.”
Il Piccolo Principe
“Situated on the ground floor of the Grand Hotel Principe di Piemonte, an iconic hotel in Viareggio which recently celebrated its centenary, this restaurant boasts a long, elegant dining room and attentive, professional service. Chef Giuseppe Mancino offers various tasting menus, including a vegetarian option, from which dishes can also be chosen à la carte. With beautiful presentation that seems to have come straight out of a painting, his dishes combine local and international traditions with a hearty dose of creativity. The excellent wine list includes an impressive choice by the glass and a fine array of French labels.”
1* Michelin star restaurants in Tuscany
La Trattoria Enrico Bartolini
“After a majestic picture-postcard approach via a long avenue lined with cypress trees and maritime pines, passing vineyards and Maremma cattle along the way, you finally arrive at this restaurant which serves trattoria-style cuisine full of intense, familiar and reassuring flavours. The decor here is elegant with the occasional rustic touch, while the service is of the highest level yet pleasantly friendly and informal. Welcome to Bartolini’s Maremma restaurant! Here, resident chef Bruno De Moura Cossio offers a choice of dishes with one common denominator, namely charcoal grilling. All the dishes served here have been grilled in some way, so that they have a distinctive barbecued flavour. However, although the chef’s Brazilian origins are obvious in many different ways, the ingredients are resolutely local, some even from the restaurant’s own farm. The friendly service makes guests feel completely at home, while the excellent wine selection is an added attraction – those produced on the estate itself are highly recommended.”
Serrae Villa Fiesole
“The view of Florence is just one of the many reasons to come to Serrae, which also boasts an attractive renovated decor, a fine location in a Medici villa and, last but certainly not least, superb local cuisine which is imaginative and full of flavour. Bufala tortellini with smoked eel and lovage, and pigeon with liver “olives” are among the highlights.”
Castello di Fighine
“A dirt track leads to this magical setting – an 11C castle perched among the Tuscan hills which is now privately owned and has been restored and renovated over the past 15 years. Situated in the hamlet surrounding the castle, the restaurant boasts a beautiful terrace shaded by wisteria where meals are served in fine weather. In the kitchen, the successful partnership between new resident chef Francesco Nunziata and three-starred Michelin chef Heinz Beck is immediately obvious. Two apartments are available in Casa Parretti for anyone wishing to prolong their stay here.”
La Magnolia
“Housed within the Lord Byron hotel, one of Forte del Marmi’s best hotels, this restaurant serves technically skilful and sophisticated cuisine which is striking and beautifully presented. The menu features meat and fish dishes with local and international influences, as well as a strong flavour of Campania, the chef’s native region. The excellent bread deserves a particular mention.”
Il Pievano
“Occupying the charming, romantic setting of a thousand-year-old monastery, this restaurant serves meals either in its Sala dei Papi dining room or at tables arranged in a delightful inner courtyard. Either way, you’re in the capable hands of young chef Stelios Sakalis who originally hails from Greece. He offers three tasting menus (one is a surprise menu) on which Tuscan and Greek traditions are reinterpreted with a contemporary look and flavour. We particularly enjoyed the many delicious starters, as well as the acorn-flour buttons with red prawns (saganaki) and the excellent pastry desserts. Make sure you try the Cantina del Castello wines which are made from the restaurant’s own grapes.”
La Sala dei Grappoli
“A beautiful drive through typical picture-postcard Tuscan scenery of vineyards, cypress and olive trees takes you to the imposing medieval Castello Banfi, which stands proudly in front of this restaurant. La Sala dei Grappoli takes its name from the vines depicted in frescoes on the walls of its dining room, although in fine weather you’ll want to take advantage of the outdoor terrace where the beautiful views combine with impeccable service and superb cuisine to offer an unforgettable experience. Originally from Puglia, chef Domenico Francone includes Puglian specialities on the menu, such as his taralli and exquisite panzerotti. Despite this, the chef has completely embraced Tuscan cuisine (often from the Maremma) which he interprets with real creativity, adding a personal touch to some of the region’s classic dishes. The wine list includes Castello Banfi’s fine Brunello wines, with recommendations provided by the excellent sommelier.”
Borgo San Jacopo
“Housed within the Hotel Lungarno, one of the most charming hotels in the city, this restaurant boasts the same elegant and exclusive style as the hotel. Chef Claudio Mengoni is at the helm here, having gained experience working in various Michelin-starred restaurants before returning home to Florence about three years ago. Here, he transforms carefully chosen Italian ingredients into refined fish, meat and vegetable dishes which respect the seasons and are beautifully presented. Sommelier Salvatore Biscotti is responsible for the excellent wine selection, which includes around a thousand different labels featuring renowned estates and small producers alike. It’s well worth booking one of the few romantic tables overlooking the Arno.”
Romano
“Opened in 1966, Romano is a real culinary institution in the Versilia region, serving cuisine made from top-quality ingredients, with a particular focus on local fish. Although its philosophy has not changed over the years, current chef Nicola Gronchi should be applauded for adding a hint of contemporary flavour and technical expertise to the cuisine, while still retaining everything that this restaurant does best, namely serving fish of the highest quality (there are also a few meat dishes), including the occasional typical Versilian recipe.”
La Torre
“Il Castello del Nero, the spectacular 12C residence that is home to this restaurant, stands in a magical location that includes many of the attractions that make Tuscany such a special place to visit – a breathtaking view from its summer terrace, an elegant dining room full of history, and top-quality ingredients such as extra-virgin olive oil and wine (the attractive wine cellar boasts a generous selection of the latter). However, the main attraction here is the excellent cuisine made by friendly chef Di Pirro, which is technical, creative and at the same time full of flavour, and always beautifully presented as befits the charming setting. The property is home to a kitchen garden (cultivated organically although as yet not certified organic) which boasts up to 10 varieties of tomato alongside a number of fruit trees. The restaurant offers three menus: the “Evoluzione Vegetali” vegetarian option; “La Terra”, in which meat dishes take pride of place; and “Il Mare”, featuring fish and seafood specialities. Last but not least, the dessert menu is striking for its extraordinarily imaginative sweets, as well as delicacies such as mini cakes, chocolates and macaroons served with your coffee.”
La Pineta
“By car you drive through a pine wood and practically reach the water’s edge, facing a horizon of beach, sea and waves, to the left you’ll notice a small low house that almost looks like an ordinary beach establishment: actually, it is the historical fish restaurant of the Zazzeri family, Daniele in the kitchen and Andrea in the dining room. Always true to themselves, without any need to look for sudden modern changes of direction, the simplicity of the cuisine, which matches the vintage style of the rooms, is their absolute direction, both in the pairings and in the ultra-classic cooking techniques; as long as the quality of the fish (mostly local) and the comforting quality of the end result remain unchanged, it will always be a pleasure to recommend this place above the fashions.”
Bracali
“The small, fairly ordinary village of Ghirlanda in the heart of the Colline Metallifere is home to an unexpectedly elegant restaurant, where chef Francesco creates highly original and personalised cuisine. His focus is mainly on meat dishes, which are full of contrasting yet harmoniously balanced flavours (vegetable-meat, fatty-acidic, sweet-sour, soft-crunchy etc). Francesco’s brother Luca takes care of the wine and front of house with skill and dedication; the wine list is extensive and well structured, subdivided into two separate sections (Italy and the rest of the world). Bracali has established a partnership with the local diocese, including helping with the social integration of refugees and managing food waste. In the dining room, works of art are exhibited on a rotation basis and listed in a catalogue.”
Butterfly
“The 19C country house that is home to this charming restaurant is surrounded by its own garden, which can be enjoyed throughout the year thanks to its new glass veranda-style dining room – the veranda opens out into the fresh air in summer and is closed and heated in winter, yet still offers lovely views. The successful partnership of father and son (Fabrizio and Andrea Girasoli) in the kitchen results in an extensive menu featuring meat and fish dishes alike. The culinary techniques in evidence are equally at ease in classic-style dishes (superb langoustine from the Tyrrhenian sea freshly cooked on a lava stone and served with a frothy cocktail sauce, vegetable flowers and fruit) and more creative fare (such as the cocoa cigar stuffed with foie gras, apple and hazelnut – a dish dedicated to Puccini). The restaurant is run in a way that manages to be friendly yet at the same time incredibly professional, while the front of house and service is expertly overseen by the chef’s wife Mariella.”
Atman
“You climb up into the hills, along winding roads and past olive groves, to the spectacular 17C Villa Rospigliosi (designed by Bernini) which boasts breathtaking views. From here, you’re accompanied through various period-style rooms to the restaurant, where another surprise awaits: a modern, designer-style dining room with a few tables facing the stage-like open-view kitchen. Here, chef Marco Cahssai creates a single extensive tasting menu which offers plenty of flexibility, allowing guests to choose the number of courses they want or even to order the exact dishes that appeal to them, as if ordering à la carte. This talented chef’s imagination and creativity allows him to combine regional ingredients with surprising touches from further afield. The wine list is excellent, overseen by a sommelier who suggests superb wine pairings.”
Bistrot
“Despite its name, this is in fact a gourmet restaurant and not a simple bistro. It is run by the Vaiani, a family of professional restaurateurs and hoteliers who have entrusted the kitchen here to talented chef Andrea Mattei. This partnership has strengthened the style of Bistrot, which is somewhere between traditional and modern in feel and where the quality of the ingredients has always been of utmost importance. The restaurant is particularly renowned for its excellent fish, most of which comes from the Tyrrhenian sea, while it also boasts two wood-fired ovens in which the chef bakes different, truly delicious breads and cooks some of his dishes. The wine selection is a further attraction – the beautiful wine cellar is home to just under 2 000 different labels, with the choice of champagnes and Burgundy wines meriting special mention.”
Lux Lucis
“A lift takes guests up to the roof garden of this restaurant housed in the Principe Forte dei Marmi hotel, where a terrace provides the perfect setting for an aperitif with its enchanting views of the coast and (if you’re lucky) beautiful sunsets. From here, you move into the dining room preceded by an open-view kitchen. Originally from the hills around Modena, the chef here likes to include Emilian touches in his perfectly presented dishes. The wine list has an unusual layout, with wines listed according to grape variety and each one accompanied by an interesting description.”
Il Pellicano
“After a period working in Paris, Michelino Gioia, a native of Campania with a weakness for Tuscany, has returned to Italy to work with the Sciò family, where he demonstrates a new focus on a “less is more” philosophy. He uses just a few ingredients in his dishes, allowing the flavour of these ingredients to shine through in imaginative reinterpretations of traditional recipes with contrasting textures, decisive flavours and an equal focus on meat and fish. With its terrace overlooking the sea and the scent of rosemary in the air, Il Pellicano is one of the most romantic addresses in Italy, enhanced by the friendly, professional service provided by its many staff.”
Gabbiano 3.0
“Overlooking the dock, this restaurant boasts a timber decor and 180° views of the sea and Punta Ala, the islands of Elba, Giglio and Montecristo, and the Argentario – a delightful panorama which is even more spectacular at sunset. At the helm in the kitchen, Alessandro Rossi creates two tasting menus featuring dishes that can also be ordered à la carte style. Not surprisingly, fish takes centre stage, although you’ll also find a few meat options and vegetables, many of which are sourced from the restaurant’s own kitchen garden.
Gucci Osteria da Massimo Bottura
Florence’s cosmopolitan credentials receive a boost with Karime Lopez and Takahiko Kondo’s cuisine, served in this modern, lively restaurant that bears the name of theatrical chef Massimo Bottura. The cuisine overseen by these excellent cooks demonstrates an openness to the rest of the world, with influences and reinterpretations of dishes from other countries, as well as Italy and Modena in particular. In addition to the à la carte, there are two tasting menus (I Nostri Souvenirs and Le Nostre Nuove Memorie) and – only for lunch the Breve Viaggio in Osteria. A visit to the Gucci Garden, an elegant museum on the upper floors dedicated to the famous fashion house, is highly recommended.”
Osteria di Passignano
“Part of the Antinori estate, this restaurant has an elegant feel despite describing itself as an “osteria” (a more informal inn). It occupies an old site next to the old Badia di Passignano abbey after which it is named, and in whose wine cellars some of Antinori’s best Chianti is laid to age. This charming setting is full of history and references to wine. In the kitchen, the young chef maintains strong connections with the region and its wine, creating a menu with a resolutely seasonal focus. The personalised dishes are modern and cleverly designed to make full use of the property’s two stand-out features – the abbey’s beautiful kitchen garden which provides the chef with his herbs and vegetables, and the wine list which is truly impressive. The Tuscan wines are particularly notable, especially the legendary labels from the restaurant’s own winery.”
Silene
“This authentic family restaurant situated in a quiet mountain village with just a few inhabitants serves delicious home-made cuisine. The owner-chef here delights guests with his decidedly Tuscan dishes full of intense flavours and prepared mainly from produce grown in the restaurant’s kitchen garden. His generous offerings include proverbial recipes such as fried egg with leaves and flowers and his classic pigeon with herbs, all seasoned with olive oil produced on the property from Seggiano olives. Excellent wine list, plus thoughtful recommendations to accompany your meal.”
Il Visibilio
“You’ll come to the imposing gate of The Club House hotel at the end of a dirt track which leads from the contemporary art village of Pievasciata into the surrounding cultivated hills. Il Visibilio, the hotel’s small gourmet restaurant, is the setting for the happy partnership between Tuscan chef Daniele Canella and two-Michelin-starred chef Giuseppe Iannotti from Krèsios in Telese Terme. The latter brings to the Sienese countryside a similar formula to the one introduced in his own restaurant, namely a single blind tasting menu. This long gourmet feast features surprise meat and fish dishes as well as an abundant use of vegetables, showcasing technical flourishes that are especially evident in the finger-food appetisers, resulting in a top-quality fine-dining experience. Our inspector recommends the pigeon with its delicious rhubarb and absinthe sauce.”
Paca
“Chef Niccolò Palumbo, pastry chef Gabriele Palumbo and maître-d’ Lorenzo Catucci are the three young, dynamic entrepreneurs behind this attractive restaurant just a stone’s throw from the historic centre. The welcoming dining room here provides the backdrop for modern Italian cuisine prepared with carefully chosen ingredients which are sourced, where possible, from small-scale local and zero-mile producers. Mouthwatering Colonnata lardo is often served with the delicious bread, which includes rice- and chestnut-flour options. The excellent service adds to this pleasant gourmet dining experience in the town of Prato.”
Lorenzo
“This gastronomic institution has been an emblem of the Versilia region for the past 40 years, ever since it opened in 1981, and is now proudly run by daughter Chiara, an expert sommelier who, together with her staff, ensures that guests enjoy the best possible experience. Surrounded by contemporary works of art which change regularly (a passion inherited from great-grandfather Lorenzo after whom the restaurant is named), guests are guaranteed a fine dining experience thanks to the superb quality of the fish served here. The menu features iconic dishes and classic favourites such as warm seafood salad with shellfish served with seasonal vegetables, and top-quality scampi (baked or steamed) accompanied by mayonnaise that is freshly made in front of guests at their table. The wine cellar is also worthy of praise, with its two wine lists (one dedicated to Italy, the other to non-Italian wines) and a particular focus on French labels, especially from Champagne and Burgundy.”
Lunasia
“One of the most original and imaginative chefs in the Versilia region is at the helm in the luxury Plaza e de Russie hotel’s showcase restaurant, where the bright, modern dining room overlooks Viareggio’s famous seafront promenade. Three tasting menus are available here: the first dedicated to fish, the second vegetarian, and the third focusing on meat, with guests able to choose courses freely from each menu à la carte style. Whatever you choose the dishes here are of a rare elegance, with occasionally striking presentations. Chef Luca Landi’s cuisine pays tribute to the region, using excellent ingredients such as local fish and produce from Tuscany’s inland areas.”
Atto di Vito Mollica
“Behind the cathedral in Florence, this gourmet restaurant is housed in the Corte degli Imperatori at Palazzo Portinari, once the residence of the Salviati family. Here, chef Vito Mollica delights guests with culinary creations that focus on the sea and unusual combinations that come as a pleasant surprise. The ingredients are of the highest quality, from the fragrant home-made bread to the highly distinctive first courses, plus there’s an excellent choice of olive oils (mainly Tuscan and Umbrian). Meals are served in a dining room adorned with original frescoes depicting episodes from the Odyssey, alongside scenes of daily life in the 16C, while the gentle bubbling of a fountain provides a pleasant background soundtrack. The exceptionally professional service enhance this sublime experience that combines artistry and gastronomy.”
Linfa
“This restaurant is situated right in the historic centre of San Gimignano, yet slightly away from its main streets. Culture and a strong connection to the region are perfect companions to the fine flavours that chef Vincenzo Martella translates into delicious fish and meat dishes, often casually combining these different ingredients in the same dish. The beautiful presentation and attention to detail is echoed in the contemporary works of art that adorn the walls. Highly professional yet friendly service, with staff happy to offer recommendations, including assisting with your choice of wine.”
Il Palagio
“Situated on the ground floor of the Palazzo della Gherardesca and surrounded by beautiful mature gardens, Il Palagio is a gourmet evening restaurant decorated in elegant, refined neo-Classic style. The cuisine focuses on Italian culinary traditions reinterpreted by chef Paolo Lavezzini, who describes himself as “Italian by heart and Brazilian by soul” (he spent many years working in Brazil). Although born in the region of Emilia, Lavezzini’s dishes fully respect Tuscan traditions embellished with the occasional Brazilian influence. Vegetarians are also catered for, with their own tasting menu.”
Cannavacciuolo Vineyard
“The famous talented chef Antonino Cannavacciuolo has opened one of his Laqua resorts in a lesser-known part of Tuscany that boasts charming verdant landscapes. The resort occupies part of the fully renovated small hamlet, where the comfortable contemporary-style decor in the restaurant is echoed by the precise modern cuisine, which is skilfully presented and perfectly balanced between flavour and elegance. Guests can admire the almost surgical precision of resident chef Marco Suriano as he finishes the dishes in the open-view kitchen. The service is equally impressive, with a team trained by professional staff boasting plenty of experience at home and abroad. The resort also has spacious, comfortable apartments available, with breakfast served in your room.”
Octavin
“Housed in two small dining rooms connected by an arch on the ground floor of an old palazzo, this restaurant is decorated with materials that give it a minimalist feel – a combination of stone, wood and iron in the tables, glass in the mirrors and bottles on display, and paper in the books arranged in small niches, just like the lounge of a private home. There are just 20 seats in this warm, intimate and unfussy restaurant, as well as a large counter separated by an arch at the entrance which precedes the recently restructured kitchen. Observation of his own region has shown owner-chef Luca Fracassi that the varied geography of his province is an inexhaustible source of inspiration. As a result, he has embarked upon an impassioned search for ingredients that best showcase the region, combining these in dishes that not only respect the flavours of his produce but also revive traditional local techniques and include the occasional oriental influence. His cuisine is modern yet eschews modern trends, paying careful attention to integrity of flavour and zero waste. In this way, the kitchen becomes a place in which wild ingredients and forgotten flavours are rediscovered and brought back to life. This focus on lost traditions combines ingredients such as snails and game (often neglected in urban restaurants) with a skilful and updated use of contemporary culinary techniques.”
Terramira
“Having gained valuable experience elsewhere, the Scapecchi brothers are now back in Arezzo, where their restaurant offers views of the River Arno from its beautiful and softly lit dining room. Here, two tasting menus (from which guests are free to exchange dishes if they wish) showcase the region’s seasonal ingredients in modern dishes which are precise and yet full of distinctive and authentic flavours. Particular mention must be made of the pigeon served with sauces and seasonal vegetables, a dish in which chef Filippo demonstrates all that he learned from master-chef Gaetano Trovato at Arnolfo di Colle in Val d’Elsa. An excellent wine list completes the picture.”
Osmosi
“Osmosi is part of the Fattoria Svetoni, a hotel with beautiful guestrooms housed in a historic villa overlooking vineyards in open countryside, and which also boasts a winery dating back to 1865. The restaurant is situated inside the old building, as well as on a modern veranda with views over the surrounding countryside through its floor-to-ceiling windows. Although Mirko Marcelli’s cuisine features some local specialities, it also includes more creative fare, hence the appearance of the famous local Chianina beef alongside an innovative gentian root rice dish. Other meat options include delicious breaded sweetbreads with peas, teriyaki and goat’s cheese, and duck with chard, confit leek and Cajun spices (a typical North-American spice mix). Guests have real freedom of choice with three tasting menus from which courses can also be chosen à la carte style. Enthusiastic owner Simone, ably assisted front of house by the friendly Elena, is on hand to help with recommendations from the detailed wine list.”
Locanda de Banchieri
“After spending time working in the Aosta Valley, chef Giacomo Devoto from Sarzana has returned to his native region, where he has converted an old 17C country farmhouse nestled amid tranquil verdant landscapes into an intimate inn with guestrooms and its own farm. Sitting on the panoramic veranda with its views of the sea and the coast, guests are served creative cuisine full of the delicious flavours of the Lunigiana. Devoto’s imaginative recipes are inspired by seasonal ingredients, with many of the vegetables (and the extra-virgin olive oil) grown on the farm itself, while the meat and fish are sourced either from inland or the nearby sea.”
Contrada
“In the charming setting of an old hamlet, chef Davide Canella, who has plenty of experience behind him, serves delicious, elegant cuisine presented on a tasting menu and an à la carte on which meat takes centre stage (although a few fish options also feature). Dishes include exquisite prawns and panzanella, and duck breast served with hosomaki. Manuela, the friendly, professional sommelier, oversees the front of house, offering excellent recommendations on the best wine pairings. In other words, a delightful all-round dining experience thanks to the competence and enthusiasm of all involved.”
Il Falconiere
“To get to this exclusive restaurant, you drive through an idyllic landscape of small lanes lined with dry-stone walls and fields belonging to the Baracchi farm estate, of which Il Falconiere and the magnificent hotel of the same name are a part. Many of the ingredients served here, such as wine and olive oil, are produced on the estate and the restaurant’s strong connection with its local landscapes is evident. Specialities such as Chianina beef, local garlic and pici pasta feature in dishes spiced with aromatic herbs and full of the strong flavours of Tuscany.”
Saporium
“Saporium is the new fine-dining restaurant at the superb Relais Borgo Santo Pietro, an old property where the internal decor demonstrates a rare elegance, especially in the evening when hundreds of candles provide soft lighting and a romantic ambience in the dining room. In fine weather, meals are served under an elegant 13C portico overlooking the garden, with the property’s 100ha grounds and the Valle Serena as a backdrop. Much of the produce used in the cuisine designed by executive chef Hagen and transformed by resident chef Luca Ottogalli into modern, delicate dishes comes from the hotel’s own olive groves, vineyards, orchards and vegetable gardens. The focus here is on seasonal ingredients from this extraordinary region, such as the Borgo’s walnuts which are used in some of the delicious desserts. A whole host of wine-pairing options are possible thanks to the 1,000 different labels on the wine list.”
Saporium Firenze
“A delightful small restaurant situated in a building on the Lungarno, close to the beautiful ascent on foot up to Piazzale Michelangelo. Vaulted ceilings and brick walls help to give the dining room a traditional atmosphere, which is enhanced by plants and elegant furniture. Young, talented chef Ariel Hagen delights guests with his highly personalised cuisine, using seasonal produce (such as fresh tagliolini pasta with elderflower) and fermented ingredients from his own workshop. The wine list is of the same high quality as the cuisine, featuring some excellent labels alongside an impressive choice of wines by the glass. In the evening, the Saporium Lounge serves tapas, wine and a selection of cocktails.”
L’Asinello
“Situated at the entrance to a romantic village in the Chianti region, this former stable has been converted into a quiet, elegant restaurant by a young couple, with a beautiful garden for summer dining. Here, guests can sit after dinner and enjoy the sound of neighbours calling to each other in the background, a pleasant reminder of life in Italy in days gone by. At the helm in the kitchen, the husband champions traditional cuisine which is minimalist in its choice of flavours and made from just a few well-balanced ingredients. The impeccably kept garden, which is as beautiful and well presented as his dishes, is also the chef’s work (he certainly has green fingers!). A real Italian culinary gem!”
