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Fourteenth-century farm complex and inn, with a refined restaurant in the converted stalls. The high-class Tuscan cuisine is served in a rustic, fire-warmed setting. Booking advised.

Silvia and Riccardo Baracchi converted the limonaia of their 17th-century estate into this Michelin-starred restaurant, one of the finest in the region, adding rich flourishes to the already excellent Tuscan cuisine.

Very friendly cellar restaurant; generous portions.

Old-fashioned inn serving hearty food.

This gastronomic address in Cortona serves nouvelle Tuscan dishes in a Renaissance palazzo setting (the frescoes are modern). Skip the unsatisfying house red for a bottle, though.

New owners have kept prices moderate for their Tuscan cooking, despite using some expensive ingredients. The draw is the balcony setting, overlooking the main piazza.

Best cooking in Arezzo, with a primarily Tuscan menu. The owner sometimes plays a little jazz at the piano, but service can be brusque.

Outdoor seating on a tiny piazza, stony medieval rooms evoking that “grotto” and solid Tuscan dishes make this popular with locals and college students.

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).

Tuscan osteria annexed to a lovely hotel. The locals give Boris and Beatrice carte blanche when they order, specifying only a small, average or large meal.