贝塔客房

Situated just a stone’s throw from the centre yet away from the tourist crowds, this restaurant is well worth the effort needed to find it! Here, Japanese chef Sugihara, who has more than 20 years’ experience working in Italy, creates modern and skilfully prepared Italian meat and fish dishes which are fresh and elaborate. You’ll nearly always find seafood risotto on the menu, which is made with fish, mussels and finely chopped shrimps all cooked together with rice and then sprinkled with crumbled seaweed and dotted with tomato paste. Excellent value for money!

Just a short distance from Campo, at the boundary of the Leocorno contrada, the restaurant settles at the foot of a medieval tower: a thirteenth-century structure that once served as an armoury and which today, following a careful restoration, receives its guests in surroundings enriched by design furnishings from the 1950s and 1970s. It is here that the gastronomic offering of the Gallo Nero takes shape, with a cuisine that celebrates the Sienese tradition through meat dishes firmly rooted in the territory, set alongside vegetable creations and forays towards the sea. The cellar, nestled with

A fine-dining restaurant which changed tack in 2020, reducing its number of tables to just ten and embracing a sustainable approach to its cuisine. It now prioritises local suppliers and certified organic and environmentally friendly ingredients, while the restaurant’s own kitchen garden, featuring produce grown in line with biodynamic techniques, provides some of the best seasonal ingredients used in the dishes here.