13 Best Restaurants in Tuscany, Italy

Divine, cutting-edge food and Tuscan classics are served in this one-room space, where in winter you may find a roaring fireplace, and in warmer months there's outdoor seating on a pretty little piazza. If mushrooms or tartufo are in season, try homemade pasta topped with them. A local favorite during winter is the coniglio con olive (rabbit stew with olives). There are also three set tasting menus.

Locals swear by this small, unpretentious trattoria a couple of blocks from the beach, where the Artizzu family has been serving seafood since 1979. The house specialty aragosta alla catalana con verdure (Mediterranean lobster with steamed and raw vegetables) is pricey but divine, and the spiedino di sogliola (sole kebab) arrives with silken mashed potatoes topped with bottarga (a smoked-tuna product). If you can't decide, opt for the tasting menu, which gives you a little bit of a lot of the menu. Patrizia makes all the desserts; remember to leave room for them.

Although this restaurant is on a tiny side street and can be easy to miss, do try to find it, as it serves fantastic food, with dishes listed on the seasonal menu under "L'Innovazione" (Innovations, usually, on classics) or "La Tradizione" (Tradition). Adventurous eaters should try such flights of fancy as bavarese di fegato, which comes adorned with pomegranate seeds and redefines chicken liver pâté.

As at his other eateries, Dario Cecchini, Panzano's local merchant of meat, offers two set menus for lunch—one where beef products dominate every course and the other vegetarian. The musetto al limone e brodo vero (an interesting salame served with stunning beef broth) might kick off the proceedings, and on the table you'll find pinzimonio, a dish of raw sliced vegetables (carrot, fennel, onions) to be dipped into terrific olive oil and sprinkled with Dario's special house-made herbed salt.

Apricot walls hung with etchings of Pisa make this small, single-room restaurant warmly romantic. Husband and wife Damiano and Sandra Lazzerini have been running the place for two decades, and it shows in their obvious enthusiasm while talking about the menu (fish is a focus) and daily specials, which often astound. The scampetti gratinati al forno con pomodorini e basilico (oven-baked prawns with basil and tomato) delights. Seasonal ingredients are key throughout the menu; Sandra works wonders with tartufi estivi (summer truffles), artichokes, and market fish of the day. Remember to save room for desserts as they are scrumptious.

Everything in this restaurant, which seats no more than 20 people, is carefully curated, from the table settings to the myriad options for vegans, vegetarians and gluten-free diners—a rare thing outside of Italy's cities. Chef–owner Giovanni Avano really shines in his come mi sveglio la mattina set menu, which is a daily variation of seasonal dishes cooked with flair.

The fact that the dining room can seat only about 35 guests makes a meal here an intimate experience, and the ever-changing menu mixes traditional and creative dishes. In late September and October, mushrooms and chestnuts are featured in gnocchi and ravioli; grilled meats and seafood are on offer throughout the year.

Alessandro Aniello and his brother, Lorenzo, carry on with the captivating food created by their late father. Local ingredients are emphasized, and dishes like tortelli di castagne al seme di finocchio (chestnut-stuffed pasta with butter sauce and fennel seeds) are perfectly prepared. In good weather, enjoy your meal on a terrace overlooking the town's main square.

Highly regarded by residents of Colle di Val d'Elsa, this trattoria serves Tuscan classics that often feature game such as pheasant, pigeon, or quail. The decor is simple, and the service is first-rate. In warmer months, you can sit outdoors on a square.

Inside a 13th-century palazzo, chef–owner Romano Magi prepares Tuscan and Arezzo specialities with a slow-food ethos. Beef is king with Magi sourcing high-quality IGP Chianina for all his raw, grilled, and roasted dishes. 

Part of the elegant Hotel Byron but open to the public, La Magnolia is helmed by chef Marco Bernardo, who knows his basics and allows flights of fantasy to take over. The games begin with amuse-bouches—his take on fegatini (a typical Tuscan chicken liver spread) with a gelatin made from Aleatico (a serious red wine) sets the stage for what's to follow. Stellar service and a well-informed sommelier also make the meal memorable, especially when it's served poolside.

Multicolor gingham tablecloths provide an interesting juxtaposition with rib-vaulted ceilings dating from the 13th century. The menu is seasonal—in autumn, don't miss the tonnarelli cacio e pepe (thick spaghetti with cheese and pepper), and, in summer, eat lighter fare on the intimate, flower-bedecked terrace in the back.

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.