Restaurants in Tuscany
A tiny restaurant with a delicious cecina (chickpea pancake) and thin-crust pizzas, is always first-rate.
For a lunch of expertly selected cheeses and cured meats, stop at La Vena di Vino, a no-frills wine bar with barrel-vaulted cellars. The pecorino cheese served with crystalline acacia honey is a standout.
The famous Michelin-starred La Mora still keeps tradition in check after 143 years with its inventive cooking.
A five-minute drive north of Lucca is the glass- walled dining room at the Michelin-starred Ristorante La Mora. With just 10 tables, the low-key restaurant is disturbed only occasionally by the faint roar of a passing train.
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.