Restaurants in Tuscany
Sample Livorno’s famous dish, cacciucco, at Trattoria Antico Moro, a seafood restaurant that smells entirely like its wares. Cacciucco is one of several local dishes that have Jewish origins, a metaphor for multicultural Livorno.
Chefs Omar Barsacchi and Gionata d’Alessi serve Tuscan-Maremman cuisine like ravioli stuffed with pappa al pomodoro.
A classic trattoria in a 19th-century former grocer’s shop, the convivial Osteria Le Logge is owned by local celebrity Gianni Brunelli, thrice married to the same lucky woman. Brunelli rears his own Sienese belted pigs.
The owners used to have a popular shack by the sea and now they’ve gone big in the city, creating an outdoor summertime oasis favored by up-to-date locals—everywhere you look you’ll spot those famous Lucchese schnozzes buried tide-deep in fish.
With its rough-hewn ceiling, vintage cupboard wall hangings, and 1950's furnishing, Le Chiavi d'Oro wins the prize for the region's most outlandishly decorated restaurant.
An airy, pleasantly undistinguished space smack-dab by the walls of Lucca.
At the touristy but still vital Buca di Sant Antonio restaurant, lunch on grilled baby goat cooked on the spit along with an artichoke pudding.
White candles illuminate the communal wooden tables at the family-run L’Enoteca Marcucci, a lively wine bar and restaurant. Michele Marcucci plies wines from his 2,000 label–strong cellar, while his father, Giuseppe, grills butter-soft Tuscan beefsteaks.