6 Best Restaurants in Tuscany, Italy

At this excellent restaurant not far from Saturnia, specialties include roast veal tongue with blueberry-flavored onions, saffron, and capers, tortelli di cinta senese in brodetto di castagne e gallina (pasta filled with Sienese pork in a chicken and chestnut broth), and such hearty dishes as cinghiale lardolato con finocchi, arance e olive (larded wild boar with fennel, orange, and olives). Prices are among the highest in the region; locals consider it a serious splurge.

The affable Lorenzo Viani has presided here for more than 30 years, and his restaurant still draws a well-heeled, sophisticated crowd. The menu relies heavily on creatures from the sea; a typical starter is spaghetti versiliese, served with shellfish and fresh tomato as is done in the northern Tuscan coastal town of Versilia. Proceed to the magnificent aquatic version of bollito misto comprising crustaceans and fish, boiled, served with a savory mayonnaise. Or request one of several tasting menus, and let chef Gioacchino Pontrelli prepare the freshest items of the day. You can also choose vegetarian and terra (meat) tasting menus.

Local butcher and restaurateur, Dario Cecchini, has extended his empire of meat to include this space above his butcher's shop. In addition to two tasting menus—one heavily meat laden, the other with none—you'll find a homemade version of giardiniera sott'olio (pickled and preserved vegetables) that's second to none. All offerings are a nice change from the more standard options found at restaurants throughout Chianti. The bread on the table is exceptional (the product of much experimentation).

Food lovers should not miss Arnolfo, one of Tuscany's most highly regarded restaurants, where chef Gaetano Trovato sets high standards of creativity; his dishes daringly ride the line between innovation and tradition, almost always with spectacular results. The menu changes frequently but you are always sure to find fish and lots of fresh vegetables in the summer. Perhaps the best way to thrill at this restaurant would be to engage in one of the tasting menus.

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. On the table is 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.

The Franceschini family has been running this swank seafood eatery since the 1970s. Ebullient host Romano Franceschini is justifiably proud of the food formerly produced by his wife, Franca (she still oversees the kitchen); son Roberto, an accomplished sommelier, presides over the floor. Don't miss the fantasia di pesce crudo (fantasy of raw fish), which arrives at the table with an aroma redolent of the sea, and follow up with any of the marvelous fish seconds. Or you can leave everything in the Franceschinis' hands and order the tasting menu (€125 without wine).