Restaurants in Tuscany with cellars and sommeliers worth the markup.

Cellar and plate in Tuscany

Enoteca Pinchiorri ★ 4.9

100000 bottlesModern Tuscan haute cuisine; tasting menus engineered around the cellar; pairing menus across five continents of winesSanta Croce, Florence

Three-Michelin-starred icon founded 1972 by Annie Feolde and Giorgio Pinchiorri, with a cellar of 100,000 bottles across 4,000 labels. Set in a 17th-century palazzo with formal dining and pairing menus from the cellar.

Awards: Michelin 2024, World's 50 Best Discovery 2024

Via Ghibellina 87, 50122 Firenze, Italy

Osteria di Passignano ★ 4.7

4000 bottlesModern Tuscan menus driven by the Antinori estate kitchen garden and the abbey cellars; comprehensive Antinori vertical programmeChianti Classico

Michelin-starred restaurant within the medieval Badia a Passignano abbey, run by the Antinori family. Chef Matteo Lorenzini's Tuscan menus pair against the abbey's 10th-century cellars; guided pairings from Tignanello and Solaia verticals.

Awards: Michelin 2024

Via di Passignano 33, 50028 Badia a Passignano, Tavarnelle Val di Pesa, Italy

Officina della Bistecca ★ 4.6

250 bottlesWhole-animal beef tasting menus by butcher-chef Dario Cecchini; communal seating with Chianti Classico-led pairing programmeChianti Classico

Upstairs from the Antica Macelleria Cecchini in Panzano, with one long communal table. Butcher-chef Dario Cecchini's fixed-format beef menu paired with grower Chianti Classico from the surrounding hills.

Awards: Netflix Chef's Table 2019

Via XX Luglio 11, 50022 Panzano in Chianti, Italy

Il Latini ★ 4.4

1200 bottlesClassical Tuscan trattoria; Florentine steak and ribollita with Tuscan-anchored wine list across Super Tuscan and Chianti Classico labelsCentro Storico, Florence

Family-run Tuscan institution founded 1911 on Via dei Palchetti, now in its fourth generation in the Palazzo Rucellai. House Sangiovese carafes alongside a serious Super Tuscan cellar.

Awards: Michelin Guide 2024

Via dei Palchetti 6/R, 50123 Firenze, Italy

Cibreo Ristorante ★ 4.5

800 bottlesTuscan-driven menus from chef Fabio Picchi; rotating Tuscan-anchored cellar list with deep Chianti Classico and Sangiovese verticalsSant'Ambrogio, Florence

Founded in the 1980s by Fabio Picchi, anchored on traditional Tuscan ingredients from the Sant'Ambrogio market. The list pairs against rustic dishes including ribollita, peposo and trippa alla fiorentina.

Awards: Michelin Guide 2024

Via del Verrocchio 8R, 50122 Firenze, Italy

La Bottega del 30 ★ 4.6

600 bottlesRefined Tuscan tasting menus driven by garden produce; cellar weighted toward Chianti Classico and Brunello di Montalcino verticalsChianti Classico

Michelin-starred Chianti Classico restaurant in the hamlet of Villa a Sesta, owned by chef Helene Stoquelet. Tuscan tasting menus paired with growers from neighbouring estates Felsina and Castell'in Villa.

Awards: Michelin 2024

Via di Santa Caterina 2, 53019 Villa a Sesta, Castelnuovo Berardenga, Italy

Buca dell'Orafo ★ 4.3

400 bottlesTraditional Florentine cuisine in a 13th-century palazzo cellar; Tuscan-led wine list anchored by Chianti and grower SangiovesePonte Vecchio, Florence

Florentine buca since 1945 in a vaulted goldsmith's cellar by the Ponte Vecchio. Signature ribollita and artichoke frittata paired from a Tuscan-led cellar built across grower Chianti Classico and Vin Santo.

Awards: Michelin Guide 2024

Volta dei Girolami 28R, 50122 Firenze, Italy

Il Poggio Rosso ★ 4.7

500 bottlesModern Tuscan gourmet menus driven by the San Felice estate; pairing menu mining the 500-label cellar across Tuscan classicsChianti Classico

Michelin-starred restaurant inside Borgo San Felice in Castelnuovo Berardenga, with a 500-label cellar built around Chianti Classico Riserva and the San Felice Vigorello Super Tuscan.

Awards: Michelin 2024

Localita San Felice, 53019 Castelnuovo Berardenga, Italy

La Sala dei Grappoli ★ 4.6

1500 bottlesRefined modern Tuscan cuisine with menus paired entirely from the Banfi estate cellar plus producer rotation across Brunello consortiumBrunello di Montalcino

Castello Banfi's flagship restaurant inside the 14th-century castle at Poggio alle Mura. Estate-driven menus from chef Domenico Francone, paired exclusively from Banfi and curated Brunello producer verticals.

Awards: Michelin Guide 2024

Castello di Poggio alle Mura 1, 53024 Montalcino, Italy

Campo del Drago ★ 4.7

1200 bottlesModern Tuscan haute cuisine; pairing menus from the Castiglion del Bosco Brunello vertical plus consortium rosterBrunello di Montalcino

Michelin-starred restaurant at Rosewood Castiglion del Bosco. Menus driven by Val d'Orcia produce, paired with the estate Brunello di Montalcino verticals across multiple vintages.

Awards: Michelin 2024

Localita Castiglion del Bosco, 53024 Montalcino, Italy

Osteria del Cinghiale Bianco ★ 4.3

350 bottlesTuscan trattoria menus driven by wild boar specialties; Chianti Classico and Bolgheri pairing programmeOltrarno, Florence

Set inside a 14th-century tower on Borgo San Jacopo with vaulted stone dining rooms. Pappardelle al cinghiale and Tuscan ragu paired against a 350-label cellar of Chianti Classico and Bolgheri reds.

Awards: Michelin Guide 2024

Borgo San Jacopo 43R, 50125 Firenze, Italy

Wine Restaurants in Tuscany, FAQ

When is the best time to visit Tuscany for wine?

Peak wine-travel season in Tuscany is spring through autumn, with harvest the standout window.

Do I need an appointment to taste at Tuscany estates?

classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.

What hours do Tuscany cellars and tasting rooms keep?

most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.

How does tipping work at Tuscany tastings?

tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.

What is the one wine to try in Tuscany?

Ask the next local you meet what they would order. Tuscany rewards trust.

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