Taverns in Chianti or Montalcino? This is the (beautiful) dilemma – Italian Cuisine

Taverns in Chianti or Montalcino? This is the (beautiful) dilemma


Harvest time in two of the most evocative areas in Italy. The opportunity to (re) discover Tuscan cuisine and great wines in the taverns: here are the best in a high-level derby

The harvest is a (very valid) excuse to wander in the Chianti area and around Montalcino, the two best known poles of Tuscan wine. The reds loved all over the world. Their territories are among the most beautiful in Tuscany, rich in villages – very well kept – and suggestive roads to follow. To sleep there are refined relais, but also farmhouses with an excellent quality-price ratio: if the lack of foreigners certainly does not please those who work in tourism, we must admit (selfishly) that never before is there a place in hotels and clubs as in this season. Both in Chianti and around Montalcino, there is no shortage of high-level restaurants, starred and within the relays already mentioned. But this time we have focused on taverns in search of emotions and typical dishes.

Tasty choices

It is a very high level derby, it being understood that the wine differences – between the various Chiantis and Montalcinos, starting with Brunello – are greater than those of the table. Bread and oil are equally important. The cured meats (we choose the Finocchiona and salami in general for Chianti, those from Cinta Senese for the opponent and Prosciutto Toscano in any case) and cheeses (Pecorino forever) are as attractive as ever. Then have fun with Ribollita and Pappa al pomodoro, Pici with various sauces and ravioli. Or focus on the saint Beef steak, as it is called correctly the Fiorentina or on the game, which this season makes you enjoy. A homemade dessert, two cantucci and you will be happy. Also because, in light of our fair selection, between the two territories it is mandatory to play the derby at home and away …

La Gramola – Tavarnelle Val di Pesa (FI)

Traditional Chianti tavern. The menu changes almost every day and largely aims to enhance the raw materials of the area such as garlic and meats. Well stocked cellar.

Step by step – Castellina in Chianti (FI)

In the heart of the Gallo Nero, a new tavern within the Riserva di Fizzano relais. From the (good) cuisine of Maurizio Bardotti, modern Tuscan and Italian dishes in general come out.

Eating Eating – Greve in Chianti (FI)

One of the best trattorias in the area, overlooking the large square of the village. Salvatore Toscano has created a real network of small producers for his delicious menu. Meat in the front row.

Le Panzanelle – Radda in Chianti (FI)

Pasta, meats, cheeses; but also excellent vegetables: this is a cult place for Chiantishire visitors, also for the very competitive prices and hospitality. It is drunk very well.

Carlino d'Oro – Gaiole in Chianti (FI)

In the restaurant-inn of the Fabbri family, surrounded by vineyards, the dishes of the day go hand in hand with those present all year round on the menu. Unmissable ribollita.

The Pope's Stop – Barberino Val d’Elsa (FI)

The sign refers to the funny story of 1815, linked to the stop of Pius VII. It is a real country inn: rustic setting, only local products, abundant dishes.

La Saletta – Certaldo (FI)

Safe harbor, well managed by the patron, with the entire repertoire of local tradition. Homemade pasta and desserts from the family artisan laboratory. The wine list deserves praise.

Taverna del Grappolo Blu – Montalcino (SI)

Informal setting and rustic tone, very enjoyable: from crostini and typical cold cuts to tagliolini with truffle cream and mushrooms, from pici with garlic to beef cheek with Brunello

Osteria di Porta al Cassero – Montalcino (SI)

Where there were the old stables, this place stands with a regular bar counter and stylish furnishings. A mixed appetizer with bruschetta is mandatory, not bad in house wine.

Taverna – Poggio alle Mura (SI)

The bistro – elegant like everything else in the village – of Castello Banfi: a menu full of Tuscan or Tuscan specialties and three tasting menus. Cellar at the height of the context.

Il Giglio – Montalcino (SI)

This restaurant – in a small family-run hotel – has over 120 years of history. Tuscan cuisine dishes (lightened), encyclopedic wine list and at fair prices.

From Roberto – Montisi di Montalcino (SI)

An authentic innkeeper, who gives his name to the sign, who juggles between the dining room and the kitchen. Great products – such as cheeses and vegetables – and simple cooking. A different experience.

Taverna dei Barbi – Podernovi di Montalcino (SI)

Medieval furniture, tapestries, curtains and low lights: a place of great class and fine cuisine, from appetizers to desserts. In season, game and game dishes are always recommended.

Boccon Divino – Montalcino (SI)

Spatial view from the terrace of a family-run restaurant that convinces on both sides: that of tradition, with a peposo and a steak of value, and that of moderately creative.

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