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Beloved restaurant with padded benches, soft lighting and assaggi (tasting) dishes allowing you to sample each course.
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Owner Andrea Baratti lets you help design your own glass wares, from simple platters to elaborate Tiffany-style lampshades.
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Siena’s most refined (but a bit sedate) restaurant serves Sienese dishes below a 12th-century palazzo.
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A creative, nouvelle touch to refined Tuscan dishes, such as ricotta gnocchi under shaved black truffles and thyme.
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Jeweller specializing in pieces from the 1920s to 1940s.
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Where Florentines go to enjoy old-fashioned dishes – some not for the weak of stomach, such as testicciole (rice stew in a halved sheep’s skull).
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Speciality Sienese foods (cookies, wines, preserves, cheeses, salamis) in a well-preserved 1879 shop.
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Cute boutique stuffed with wines, grappa and the health products of the Camáldolesi monks.
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Medieval ambience, easygoing service and modern Tuscan cooking – including a new Italian trend of carefully pairing each main course with a side dish.
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Cosy trattoria where you pay for what you drink of the house Chianti; the comfort food includes grifi e polenta (fatty veal stomach in polenta).
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and extra charges.
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