Romitorio di Serelle

Il Castello del Nero, the spectacular 12C residence that is home to this restaurant, stands in a magical location that includes many of the attractions that make Tuscany such a special place to visit – a breathtaking view from its summer terrace, an elegant dining room full of history, and top-quality ingredients such as extra-virgin olive oil and wine (the attractive wine cellar boasts a generous selection of the latter). However, the main attraction here is the excellent cuisine made by friendly chef Di Pirro, which is technical, creative and at the same time full of flavour, and always beau

Within the Antinori universe, in one of the most beguiling villages of the Chianti Classico, stands the Osteria di Passignano: a restaurant of great elegance housed within walls steeped in history, alongside the ancient Badia di Passignano, still inhabited by monks and guardian of the barrel cellar of the wine that bears its name, produced from the vineyards that surround the monastery. The setting is of the very highest order, where history, craftsmanship and extraordinary landscapes are woven together. In the kitchen, chef Matteo Lorenzini maintains a close bond with the territory and its pr

This pleasant rural trattoria has a simple, informal ambience, plus an attractive outdoor space in the shady garden. Wherever you sit, you’ll savour generous portions of delicious regional cuisine, including home-made pasta and excellent meat – we particularly enjoyed the pici pasta with garlic and the rabbit stuffed with spinach. Fresh fish from the island of Elba is served on Fridays, while the wine list focuses on Tuscan labels. It’s always a good idea to book ahead!

The gastronomic dream of every traveler in Tuscany takes shape at this restaurant, housed in a quintessential Chianti farmhouse with a shaded terrace dedicated to summer service. The menu presents a notable procession of regional flavors guided by the seasons: pici with salt cod, three peppers, and pistachio pesto; squab with truffle vinaigrette; ricotta and citrus cake with ginger sauce… culminating in the unmissable Fiorentina, the territory’s timeless icon.

Il Borgo di Cianciano is much more than just an osteria: it's also a farm, wine bar, and scattered hotel. The name “Osteria 1126” refers to the year of its founding; in the kitchen, a young couple offers simple, seasonal Tuscan dishes. Don't miss the pappa al pomodoro and the Chianti Classico Riserva, which is elegant and persistent. At the entrance of the borgo, a small aging cellar offers a brief but fascinating visit.

The menu crafted by Guido, a chef attentive to seasonality and estate products, is a tribute to the land. The extra virgin olive oil comes from Poggibonsi or Castellina, both from the same farm. Among the signature dishes is the beetroot risotto with pancetta, crème fraîche, and nasturtium – but only when in season! The wine cellar features Tuscan, Italian, and international labels, with a special treat to try: Amphoreum, a home-produced orange wine made from Trebbiano, known for its salinity and medium body.

In the heart of one of Italy’s most iconic landscapes, Chianti Classico, with its harmonious hills and vineyards tracing picture-perfect panoramas, Albergaccio, considered Tuscany’s oldest historic restaurant, welcomes guests with a perfect balance of past and present. The interiors preserve the authentic charm of the setting, while the kitchen reinterprets traditional dishes with a contemporary touch, never betraying their essence. In the dining room, Francesco greets guests with grace and professionalism, guiding them in selecting the wine best suited to enhance the gastronomic experience. A