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We've compiled the best of the best in Tuscany - browse our top choices for the top things to see or do during your stay.
Grilled meat dishes are the specialty at this popular restaurant, with a bistecca alla fiorentina (served very rare, as always) taking pride of place; paired with grilled fresh porcini mushrooms when in season (spring and fall), it's a heady dish. The panoramic terrace is a good choice for dining in summer; inside, the upper floor offers an unmistakably Tuscan setting, while the downstairs is more modern and intimate.
Across the street from the abbey and run by the same family for more than 30 years, this once simple eatery in what were once the monk's stables has undergone a complete face-lift. The interior is decorated along modern-elegant lines, and the menu, while thoroughly based on traditional cuisine, is filled with creative interpretations. The superb wine list pairs beautifully with all the delicacies on offer.
This rustic taverna with a large stone fireplace is amid vineyards that produce excellent Brunello—as well as its younger cousin, Rosso di Montalcino—a few minutes south of Montalcino, in the direction of Sant'Antimo. Many of the ingredients used in soup, gnocchi, bruschetta, and other traditional specialties are grown on the estate farm.
A meal in this rustic place is always special, as the menu offers Tuscan classics as well as other dishes with a hint of fantasy. Try the excellent mushroom soup made with porcini, or opt for a roast boar or another of the dishes featuring game. The menu is rounded out by a varied wine selection. In warmer months, this fine fare can be had in the garden.
Family-run Da Badò—with Lucia in the kitchen and her sons, Giacomo and Michele, waiting tables—is the best place in town to eat traditional food elbow-to-elbow with locals; Lucia likes to concentrate on just a few dishes, so it won't take long to decide between the standards, all prepared with a sure hand. Consider the zuppa alla volterrana (a soup made with vegetables and bread), pappardelle alla lepre (wide fettuccine with rabbit sauce), or a stew of either rabbit or wild boar—for dessert, a slice of homemade almond tart is a must.
