“Dogs welcome” restaurants in Tuscany
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In the magnificent Palazzo Portinari Salviati, Mollica, originally from the Lucania region, serves a risotto with raw squid, lemon, squid ink, and rapeseed leaves that alone is worth the visit amidst the frescoes. Pure theater.
A solid and authentic fish restaurant. Locally sourced fish, no frills, and straightforward preparation. A place that stays true to its identity. Interesting coffee selection. Relaxed atmosphere.
In the heart of Florence, aesthetics and culinary art unite. Italian cuisine merges with the Japanese roots of chef Taka. The new menu, "A Journey Through Tuscany," is proof of his consummate skill.
On the banks of the Arno, Mengoni creates a simple cuisine where ingredients and techniques complement each other in perfect harmony. Clearly defined dishes, pronounced flavors, and impeccably coordinated service. A wine cellar for collectors, and the Ponte Vecchio just a stone's throw away.
In the Palazzo della Gherardesca, an impressive hall with marble and chandeliers. Hearty cuisine that focuses on top-quality ingredients and restrained creativity. An atmosphere for special occasions. Attention to detail.
Giovanni Santarpia's pizzeria serves Neapolitan pizza of the highest quality: excellent dough, exquisite ingredients. The "Santarpizze" specialties, the gluten-free, steamed varieties, and the desserts are all worth trying.
Panoramic restaurant with views of the Apuan Alps on one side and the sea on the other. Open kitchen and elegant ambiance. Creative dishes with Emilian influences. Original wine list, sorted by grape variety.
A solid restaurant with fine dining, focusing on local fish and the best Tuscan ingredients. Elegant atmosphere and impeccable service for a gourmet seaside experience, complete with an excellent wine cellar.
Chef Rinaldelli focuses on well-prepared organic cuisine, always rich in innovation and experimentation. A young team, a small but growing and carefully curated wine list. Organic is the common thread.
A well-made Neapolitan pizza in the heart of Florence. Soft dough, perfectly cooked, and exquisite ingredients. Fast and friendly service, lively atmosphere, and a good selection of drinks. The fried food is also good.
In the heart of Suvereto is the restaurant of a working farm that grows organic grain and mills it with a stone mill. Authentic Tuscan cuisine with fresh, homemade pasta. Dishes from the sea and the land.
A traditional trattoria in Florence where Tuscan tradition has retained all its charm. The tables are always full – thanks to the charcoal-grilled "Fiorentina" steak, the rustic soups, and the authentic first courses. The wine list is a particular highlight.
Chef Campani stages vegetables like operatic arias. Vibrant dishes, creative yeast creations, steak in a three-dimensional pose. A contemporary "bistronomy" where the wine tastes of its terroir and the olive oil never lies.
In the old mill, with the only terrace in Florence that floats above the river: Ballarino focuses on classic dishes such as pigeon Wellington and "Pici cacio e pepe". The olive oil and vegetables come from his own estate.
Research-oriented and sophisticated. Here, region and inspiration – from the sea to the land – merge with tasteful, clean design elements. Thoughtful design. A chef's table overlooking the modern kitchen is available.
The "Romano" remains a mainstay of Versilse's seafood cuisine. It offers fish of outstanding quality, classic recipes complemented by modern touches and precise preparation. Attentive service and a top-notch wine list complete the experience.
This restaurant boasts a very extensive wine cellar. The chef prepares fish and seafood dishes in his own unique, modern style, using precise techniques. Three set menus or à la carte options are available. The ambiance is extremely contemporary.
Below Volterra is a restaurant where the produce of the local farm is creatively showcased through excellent vegetarian, organic, and sustainable cuisine. A relaxing atmosphere amidst nature.
The menu, created by head chef Armellino, reads like the work of several chefs; he incorporates all his national and international, personal and professional experience into his dishes. The location on the Lungarno river adds to the experience.
Between crostini with giarratane onions and pici with chestnut flour, one enjoys dishes made from exquisite ingredients, while the soul relaxes on the magnificent panoramic terrace overlooking the landscape around Siena.
