Hotels in Italy

Behind a traditional gold-and-stucco exterior, this five-story medieval structure is now a four-star hotel furnished by architects Detti and Scarpa. Located in Piazza Santa Maria Novella, the hotel has a glass-walled lobby with black-and-white-striped armchairs and vibrant flower bouquets.

The only hotel directly linked to the airport (via pedestrian walkway), the Hilton is a popular option for those with an especially long layover. The hotel offers day-use rates on rooms (starting at about $105), which give travelers space to shower and nap.

This former 18th-century convent—recently made over by the Stein Group—has 29 simple, chic rooms and makes a nice base from which to explore the coast.

The tidy property with private balconies, overlooks nearby Levanzo Island.

Housed in a 19th-century palazzo within walking distance of the Duomo, Hotel Cellai is filled with nooks and crannies that are now transformed into sitting rooms, terraces, and lounges.

This is Trieste’s hotel—everybody calls it the Duchi; in its present shape, the building has been here since the 1870’s. Harry’s Grill, the hotel restaurant, has a large terrace on the piazza. At teatime in the bar, the waiters, with a little bow, bring drinks on silver trays.

Former monastery dating to the 1700's on the private, 16-acre San Clemente Island, with spacious rooms and amenities including a pool, tennis, a 3-hole golf course, and a spa.

You can admire a view of Monte Amiata from the minimalist terrace at this B&B, opened last May by John Voigtmann, an erstwhile Manhattan music executive.

Located on a small port on the west coast of Sicily, the Tonnara di Bonagia resort was originally a 17th-century tuna fishery, comprised of a main processing building, a central courtyard, small fishermen's cottages, and a watchtower.

Antiques and hand-painted murals accent the 7 unique rooms at this retreat, originally built in the early 13th century. The produce from its extensive gardens goes straight into the on-site restaurant-evidence of Tuscany's farm-to-table trend.