The Best Restaurants in Tuscany

Osteria la Dritta is a vibrant, new-age Trattoria that puts emphasis on the use of local, natural produce. The talented team behind the restaurant creates delicious dishes with sustainable ingredients, ensuring a delightful culinary experience. Alongside the tasty recipes, the restaurant also provides a beautiful atmosphere for a pleasurable dining experience.

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Edoardo Celadon

Founder, Most of Italy – Firenze , Italy

New young Trattoria with local natural produce. New young Trattoria with local natural produce. Lots of talent, sustainable produce, tasty recipes and a beautiful atmosphere.

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At Ristorante Lux Lucis, you can expect a unique dining experience. With an open kitchen, you can watch as Chef Valentin Ocassanelli crafts unexpected and delicious combinations. Enjoy an aperitif with a view of the sea and dine with a view of the mountains, making your meal a truly memorable experience.

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Flip Dejaeghere

Flip World Foodie – Duffel, Belgium

Thé Secret Forti dei Marmi Gem All fit the picture here…hospitality, wine knowledge & pairing, and of course the tasty unexpected combination creations by chef Valentin Ocassanelli. Aperitif with a view of the sea, dining with a view of the mountains, open cuisine, uber tasty creations, …there’s nothing more to hurry to explore Lux Lucis before it “hits” a second Michelin star. Revelation on my Summer 2023 Italy trip.

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Overlooking the sea of Giglio Island, LA GUARDIA Hotel offers a gorgeous dining experience, particularly at sunset. The hotel's cuisine features a dinner menu inspired by the authentic flavors of the Mediterranean islands, including dishes like Greek octopus salad, lemon arancini, calamarata with Tyrrhenian squid, and spicy Cretan meatballs. The wine pairing stays true to the locale, offering selections like 'Senti Oh' by Azienda Agricola Fontuccia, a rich and pleasant accompaniment to the entire menu.

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Margherita Bentivogli

Foodie – Milan, Italy

Mediterranean plates in a gorgeous restaurant inside the hotel facing the sea of Giglio island (lovely at sunset) The cuisine of the hotel La Guardia on the island of Giglio collects in its dinner menu plates inspired by the typical dishes of the Mediterranean islands, a bit like a Homeric journey from island to island to savor the most authentic flavors. Ranging from the Greek octopus salad (enriched with capers, dried tomatoes, Taggiasca olives, onion, and cucumber as in a modern reinterpretation of the famous Greek salad) to lemon arancini (crunchy and tasty), from calamarata with Tyrrhenian squid to spaghetti with anchovies and bread crumbs, from swordfish rolls to Soutzukakia (spicy Cretan meatballs). For the wine pairing, we remained on the Tuscan island opting for the ‘Senti Oh’ by Azienda Agricola Fontuccia, a cru that comes from grapes in the upper part of the vineyard with a completely southern exposure, on loose granite soils: intense color, aroma and taste, rich, ideal and pleasant for the whole menu.

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At Moi Omakase, the first Italian itamae, Francesco Preite, takes you on an unprecedented culinary journey. With a passion for Japanese culture and a mastery of technique and aesthetics, Francesco prepares twenty tastings that highlight the catch from near and far, including scallops from Hokkaidō prefecture, wild salmon from Alaska, and amberjack from the Adriatic. As you discover the techniques and ingredients of Japanese cuisine, you'll feel at home, chatting and sipping sake and natural wines.

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Maria Vittoria Caporale

Food Writer | P.O. – Bologna, Italy

The name itself says it all, "omakase" means "you do it’’: what Francesco Preite does around the elegant counter of Moi Omakase. He’s the first Italian itamae, a sushi chef who, enamored with the culture of the Rising Sun where he went driven by a passion for cutting weapons that later became a passion for kitchen knives and, inevitably, for cooking itself. He is now a master of technique, of aesthetics, of the ingredient on which he does not compromise in terms of quality and characteristics suited to his dishes. Relying on the chef you decide to embark on an unprecedented journey that will make you forget you are just a stone's throw from the Emperor's Castle in Prato, although there is no shortage of local excellence. Twenty tastings that enhance the catch of places near and far - scallops from Hokkaidō prefecture, wild salmon from Alaska, amberjack from the Adriatic - meticulously explained by Francesco, who establishes a connection with the ten diners as they discover techniques and ingredients of Japanese cuisine - such as unpasteurized artisanal soy sauce, dashi, gari and fresh wasabi - chat, feel at home and sip sake and natural wines.

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This restaurant, Il Ristorante Il Pievano, offers an intriguing blend of traditional and creative cuisine under the guidance of Greek chef, Stelios Sakalis. The focus is on local, seasonal produce, which is at the heart of each dish, resulting in a culinary journey worth experiencing. It's important to note that the restaurant is only open for dinner, and specific requests can be made by contacting the restaurant directly.

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Flip Dejaeghere

Flip World Foodie – Duffel, Belgium

Chianti Gem waiting to shine You bring a Greek talent Stelios Sakalis into an Italian restaurant…the result is a mixture of creations that brings with every plate a big smile of culinary happiness. Truly focusing on the best local product and bringing them to the center of each creation. Less is so much more… a motto that describes Stelios enormously. As said a Chianti gem waiting to shine far much more…

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Officina della Bistecca is a restaurant that takes pride in its long family tradition and the art of butchery. It offers a unique dining experience with a multi-course meat feast, including lesser-known cuts like Etrusco, Panzanese & beef belly, along with the iconic Bistecca alla Fiorentina. The atmosphere is festive and welcoming, with communal tables, friendly staff, and a focus on responsible consumption of meat, respecting the animal by using every part well.

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Lesley Pittaway

Food Enthusiast – Stockholm, Sweden

The most fun I have had over lunch in a long time...and at just €50 per person, I Chianti-ven believe it! Is a trip to Tuscany complete without diving face first into a primal plating of Bistecca alla Fiorentina? I think not. So we skipped on over to Officina at the legendary Dario Cecchini Macellaio to get our Florentine fill (and then some). Frequently cited as being the world's most famous butcher, Dario Cecchini carries a global reputation for championing all things cow, including how to best carve the animal and maximise deliciousness with minimal waste. An eighth generation butcher, his passion for meat and the culinary traditions of his homeland, as well as his colourful personality, have placed him squarely in the spotlight and led to him opening several restaurants in Panzano solely dedicated to extolling the virtues of Tuscan cooking, largely centring around great slabs of carefully sourced protein. We arrived on time for our reservation and were warmly greeted on the pavement outside with tumblers of red wine and a side of Tuscan bread carrying a delicious smear of 'Chianti butter' - i.e. lard mixed with herbs and seasoning. In our own time we made our way upstairs and embarked on a long and leisurely multi-course meat feast that well and truly celebrated the art of butchery and the beauty of the beast. We did indeed pay our respects to the mighty Bistecca alla Fiorentina but were also introduced to some lesser known cuts, namely Etrusco, Panzanese & beef belly. It didn't stop there: tartare, carpaccio and a parade of sides also found their way onto our table; as did a seemingly bottomless bottle of Chianti from Cecchini's own vines. Tutto incluso. What an experience! Nothing fancy, just good meat cooked well and served on communal tables by a friendly team coupled with a festive atmosphere. It was the most fun I have had over lunch in a long time...and at just €50 per person, I Chianti-ven believe it. Next time you find yourself in the region, you know what to do!

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This restaurant, Il Piccolo Principe, is a two Michelin star establishment situated within the luxurious Grand Hotel Principe di Piemonte. The cuisine, under the guidance of Chef Giuseppe Mancino, is Italian with a focus on local and zero-kilometer vegetables from their own biodynamic garden. Among the recommended dishes are the tortelli and spaghetti, which are simple yet highly praised for their quality, and the wine list is also noted for its interesting selection, with a sommelier service that is attentive but discreet.

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Margherita Bentivogli

Foodie – Milan, Italy

Welcomed in the luxurious Grand Hotel Principe di Piemonte on the seafront of Viareggio, the 2 Michelin stars Piccolo Principe, in the hands of the chef Giuseppe Mancino, presents an Italian cuisine made with local products and beyond, refined and promoting the use of zero-kilometer vegetables (from their biodynamic garden in Petrasanta). My favorite dishes were the two pasta first courses, tortelli and spaghetti, apparently simple composed but when performed at a high level they are able to give really good emotions. You can also find an interesting wine list and attentive yet discreet sommelier (I had an amazing champagne by R.Pouillon.

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This place is known for its deep cuisine and exceptional work in meat preparation. The food at Podere Belvedere Tuscany is unique, with a special focus on carefully chosen ingredients and prolonged aging processes. The service is warm, refined, and deeply rooted in local traditions, making it an unmissable culinary destination.

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Edoardo Celadon

Founder, Most of Italy – Firenze , Italy

Earth, Fire and Aging. Deep cuisine and outstanding meat research work. Podere Belvedere is one of Italy’s greatest eating destinations. Brillant deep cuisine, specially selected animals, extreme agings and a predominance of fire, beautifully paired with an Elegant, Warm and locally rooted service. Unmissable.

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Overlooking the picturesque Tuscan hills and vineyards, Da Delfina offers a classic culinary experience that's deeply rooted in the region's traditions. The restaurant has earned a reputation for its Cali-Italian cooking, with dishes like sformato, crostini misti, figs, wild boar, bistecca, rabbit, and the famous pan-fried ribollita. It's a place where the ancient flavors of Tuscany come alive, providing an authentic dining experience.

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Olle Cellton

Chef/restaurateur/author – Stockholm, Sweden

This legendary restaurant has a terrace with postcard-worthy views of the beautiful Tuscan hills and vineyards and serves classic fare from the surrounding area. If we were to pick out the single most important restaurant for Cali-Italian (and therefore Italian cooking in America?) cooking, I’m pretty confident Da Delfina would be the one. Expect sformato, crostini misti, figs, wild boar, bistecca and rabbit. And do not miss out on the famous pan-fried(!) ribollita!

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Podere Belvedere is a unique dining spot in Tuscany that has garnered attention for its innovative culinary approach. The restaurant, led by Chef Eduardo Tilli and his wife Klodiana Karafilaj, stands out for its variety of aged meats and exceptional pastas. With a commitment to sourcing and controlling their own ingredients, including dairy, they continually evolve their menu, making each visit a new culinary experience.

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John Scherrer

Gastronomic adventurer – Los Angeles/New York, United States

Most exciting restaurant to open in Tuscany in years. Chef Eduardo Tilli and wife Klodiana Karafilaj are ones to watch. They are really trying to do some special things here. Their variety of aged meats are the star of the show. Roe deer aged with its fur still intact was special. His pastas are also excellent like his grilled pasta. When I was there last he was in the process of trying to get his own cow so that he can be in control of all the dairy he uses in his dishes. I’m looking forward to returning to see how he as evolved since my last visit.

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