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A rustic experience at long wooden tables – good, simple food in abundance. The family-run wine estate also has a shop where you can buy its farm products and wines.
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Mid-scale dining in atmospheric rooms, with good, solid Tuscan fare, excellent antipasto and particularly tasty duck dishes.
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Set in an 18th-century mill, La Chiusa won a Michelin star in 2002 for its creative Tuscan cooking and handmade pastas.
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Converted farmhouse/inn by Chiusi’s lake, which provides the fresh catch of the day. The pros-ciutto is hand-carved, the pasta homemade and the lake view tranquil.
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A cosy restaurant offering southern Tuscan dishes such as pici with duck sauce, wild boar and lamb.
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Tiny, popular trattoria in the town centre, where you can try pinci in wild boar sauce and veal with forest-picked asparagus.
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Tiny osteria with great mixed platters of pecorino cheese and salamis and a secret-family-recipe salad dressing.
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Refined restaurant in the converted stalls of a top Brunello vineyard. Home-baked breads, innovative Tuscan cuisine, and an excellent tasting menu. Booking advised.
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Best restaurant in a renowned culinary town. Speciality is pasta del lucumone (“Big King’s pasta”), a baked casserole of ham and three cheeses.
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Simple, soulful southern Tuscan cooking al fresco . Try the pici with garlicky tomatoes or the roast suckling pig.
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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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