PODERE BELVEDERE
Via S. Piero a Strada, 23 – Pontassieve (FI)
ph. +39 055 3981242
All the allure of a country house in Chianti Rufina, just outside Florence, with just 15 covers and four B&B rooms. The restaurant is the domain of chef Edoardo Tilli and his wife, superb hostess Klodiana Karafilaj. The menu is contemporary, but features traditional ingredients such as game and home-cured meats.
ANTICA MACELLERIA FALORNI
Piazza Giacomo Matteotti, 66 – Greve in Chianti (FI)
ph. +39 055 853029
Superb quality meats and multi-award-winning Tuscan charcuterie. Next door to the celebrated butcher’s shop in the pretty square of Greve in Chianti is the bistro, where you can sample all the specialities and traditional dishes.
(photo Dario Garofalo)
DARIO CECCHINI
Via XX Luglio, 11 – Panzano in Chianti (FI)
ph. +39 055 852020
Dario Cecchini, the “butcher-poet”, is a veritable institution in Panzano in Chianti, where over the years he has quadrupled his presence: in addition to the Antica Macelleria there are also the restaurants Officina della Bistecca and Solociccia, and the Cecchini Panini Track (don’t miss the MAC Dario hamburger).
(photo Dario Garofalo)
OSTERIA DI PASSIGNANO
Via Passignano, 33 – Badia a Passignano (FI)
ph. +39 055 8071278
An elegant Michelin-starred restaurant in the shadow of the ancient Badia di Passignano. The food showcases all-local ingredients, many grown in the restaurant’s own bioactive vegetable garden. The wine list features over 1,000 labels (after all, this is the land of Antinori).
RISTORANTE PERUCÀ
Via Capassi, 16 – San Gimignano (SI)
ph. +39 0577 943136
We’re in one of Tuscany’s most beautiful villages, San Gimignano, the “Medieval Manhattan”. the restaurant is located in the cellar of a historic palace. Tuscan cuisine with a creative twist.
ENOTECA BOCCACCIO
Via Giovanni Boccaccio, 36 – Certaldo (FI)
ph. +39 0571 668277
A typical Tuscan wine bar in the heart of delightful Certaldo Alta, the most ancient part of the village. Excellent wines accompanied by local cheeses, exquisite cured meats, bruschette and tartares.
