Where to eat in Tuscany: the best wineries
Hunting for taste experiences between vineyards and excellent wineries with a restaurant
Just an hour away from Florence, perhaps crossing over into the provinces of Siena and Arezzo, twelve major wineries offer guided visits, wine tasting sessions and even the exclusive touch of a refined cuisine based on local products accompanied by their own fine wines. It’s an unforgettable flavour experience.
Cantina Antinori - Ristorante Rinuccio 1180
Via Cassia per Siena, 133 - Bargino (Fi)
ph. 055 235 9700
An historic wine family linked to the tradition of Chianti Classico and from which two iconic wines, Tignanello and Solaia, were born. In Bargino, in the town of San Casciano Val di Pesa, there's an innovative winery inaugurated in 2012, internationally recognized and admired. Rinuccio 1180 is the restaurant integrated in the futuristic design of the winery which overlooks the vineyards. Chef Andrea Pelacchi's cuisine combines traditional Tuscan flavours revisited in a contemporary key, using only the highest quality raw materials. Among the not-to-be-missed dishes: Cod, fried and mantecato, with chickpeas and Lamb chops, with peas cooked à la florentine and shallots.
Castello Nipozzano - Frescobaldi
Località Nipozzano, Pelago FI
ph.055 831 1050
Another historical emblem of wine to which seven estates belonging to the noble terroirs in the most suitable areas for wine in Tuscany Perano, Nipozzano, Pomino, Castiglioni, CastelGiocondo, Ammiraglia and Remole belong. At the Castello Nipozzano Estate, in Pelago, near Chianti Rufina, the bistro Il Quartino boasts an outstretched view over the vineyards and a terrace where it would be worth eating even in winter for the panorama it offers. Here the fast becomes slow, and a burger is not just a burger, but a Km0 gourmet experience made with Chianina IGP and Black Angus meat grown in the wild on the estate, accompanied by homemade sauces and fries. Another speciality is the "tartare" beaten with a knife, confit tomatoes, sprouts and puffed amaranth.
Castello di Brolio Wine & Tour - L'Osteria del Castello
Località Madonna a Brolio, 53013 Gaiole In Chianti SI
ph: 0577 730280
In this castle that has towered over Gaiole in Chianti for a millennium, and in these beautiful and boundless vineyards, at the end of the nineteenth century, Chianti and modern Italian viticulture were born. At the foot of the cypress avenue leading to the ancient manor of Brolio. The Osteria del Castello offers traditional dishes expertly revisited. Try the Pici cacio e pepe with the dark onions, the cream of carrots from the garden with citrus fruits and almonds, the roasted local pigeon. Location Madonna a Brolio, L'Osteria del Castello offers traditional dishes carefully revisited. Try the Pici cacio e pepe with melting onions, the Cream of garden carrots with citrus and almonds, the Roast pigeon.
Castello di Fonterutoli - Osteria di Fonterutoli
Via Gaetano Donizetti, 2, Fonterutoli Siena
ph. + 39 0577 741125
In the historical heart of the Chianti Classico area, Castello di Fonterutoli is still owned by the Mazzei family, who settled here in 1435 and planted a wine production, today the pride of the area. Its appearance has not changed much over the centuries, preserving some original buildings. Its refreshment point is the Osteria di Fonterutoli with a wonderful location where, if the weather is good, you can eat in the garden among the trees, surrounded by vineyards. Our advice: Pheasant salad, mushrooms and mayonnaise with basil, Egg poché, buffalo cream and green beans with scapece, Chianti Tuna (rabbit macerated in extra virgin olive oil, pepper cream and ricotta cheese).
San Felice - Il Poggio Rosso
Località San Felice, Castelnuovo Berardenga, Siena
ph. +39 0577 3964
We are in the Castel Nuovo Berardenga area, the San Felice winery (owned by Allianz) is enhancing the heritage of traditional Chianti grape varieties. The high-profile tourist welcome is extended by the Il Poggio Rosso restaurant located in the ancient village. The cuisine is led by chef Juan Quintero: captivating proposals with a modern tone alternate with more territorial dishes (open from mid-June to mid-October).
Dievole - Ristorante Novecento
Località Dievole, Castelnuovo Berardenga, Siena
ph. + 39 0577 322613
Also in Castelnuovo Berardenga area, we find Dievole Wine Resort. An area of 600 hectares of vineyards, cypresses and olive groves in the south of Chianti Classico. The heart of the estate is in the town of Dievole, which dates back to 1090: the winery, the offices and also the country Resort of the same name. The restaurant, called "Ristorante Novecento" to celebrate the 900 years of history of the estate, is open from Monday to Sunday, both for lunch and dinner and offers a cuisine linked to the seasonality of the raw materials. During the summer, from June to September, it is possible to have lunch and dinner al fresco in the Villa's rose garden. The menu, which changes every month, is able to satisfy the most refined palates.
Castello di Gabbiano - Il Cavaliere
Via di Gabbiano, 12, San Casciano in Val di Pesa, Firenze
ph. +39 055 8218423
We are in Mercatale Val di Pesa, one of the oldest wineries in the Chianti Classico, where an ancient manor is immersed in a breathtaking landscape. A hundred meters from the castle, in a farmhouse in a panoramic position, the restaurant Il Cavaliere offers a menu of a few dishes but well curated and cooked with raw materials of the highest quality. Among the unmissable, the Chicken liver croutons, Roasted onions in the castle's vinegar, Potato and chestnut flour gnocchi, and the Free-range guinea fowl.
Castello di Alma - Il Ristoro di Ama
Località Ama, Gaiole in Chianti, Siena
ph. +39 0577 746191
We are in the Sienese Chianti Classico area, in a winegrowing area that has remained one of the most intact in all of Tuscany. And this is one of the historic companies of Gaiole in Chianti, but thanks to its enlightened owners, Lorenza and Marco Pallanti, has also become an extraordinary forge of contemporary art. Here the Ristoro di Ama offers recipes with ancient flavors prepared by Giovanni Bonavita. Dishes not to be missed: Guinea fowl with chestnut cream and potato Tortelli with cinta senese ragout and mushrooms.
Poggio Casciano - Le Tre Rane Ruffino
Via di Poggio al Mandorlo 1, Quarate, Bagno a Ripoli, Firenze
ph. +39 378 3050220
In Chianti, it is one of the six Ruffino estates, and its heart. In addition to the vineyards and the cellar, is a charming 16th century Renaissance villa, 10 km from Florence. On the first floor, overlooking a balcony where if the weather is good you can eat among citrus fruits and roses, a year ago opened its restaurant Le Tre Rane - Ruffino led by Stefano Frassineti, a Chianti chef of vocation and research. We recommend the Florentine tartara with vegetable garden gardener, the Spago alla chitarra with green tomatoes, cheek and fresh chilli pepper, the Faraona stuffed in Tuscan fashion with Alauda scented sauce.
Lamole di Lamole - Santa Margherita Tenimenti Toscani
Via Citille, 43, Greve in Chianti, Firenze
ph. + 39 055 9332941
In Greve, this estate (property of the Santa Margherita Company, Marzotto Group) is a small pearl of Tuscany because its vineyards reach the heights of Sangiovese where a local biotype called Lamole has developed. Santa Margherita Tenimenti Toscani is the wine bistro that offers dishes of different Italian regional cuisines to match the prestigious labels of the Santa Margherita Group. Not to be missed: fresh Tagliolini with tender minced veal and seasonal julienne vegetables in Parmigiano wafer and Pork guancialetto with stuffed tomato, vegetable caponatina and golden potatoes.
Il Borro - L'Osteria del Borro
San Giustino Valdarno, Arezzo, frazione Borro, 52
ph. + 39 055 9772333
An extraordinary estate of 700 hectares immersed in the Valdarno, owned by Ferruccio Ferragamo. It contains a medieval village dating back to the year 1000, a centuries-old wine cellar, a spa and two restaurants: Osteria del Borro, which offers a real sensory journey, and the Tuscan Bistro, where chef Andrea Campani revisits traditional Tuscan recipes in a contemporary key in search of new combinations and flavours. Try Laura Peri's Valdarno Chicken roasted with potatoes and pepper sauce or the Barbecued octopus, with courgette and salicornia.