Restaurants in the province of Grosseto

Grosseto is the Maremma: mounted herdsmen, wild boar, pine woods and sea. It is the least built Tuscan province, and its cooking is poorer and wilder than elsewhere.

What you eat here

• Wild boar, stewed or *alla cacciatora*, and tortelli maremmani of ricotta and spinach.
• Acquacotta maremmana — onion, celery, tomato, a poached egg and bread.
• Pici, thick hand-rolled spaghetti.
• Fish from Castiglione and the Argentario, and Orbetello oysters.
• Sfratto dei Goym from Pitigliano, a Jewish sweet of walnut and honey.

The wine

Morellino di Scansano DOCG is Maremma Sangiovese, softer and readier; then Montecucco, Bianco di Pitigliano and the wines of the Argentario.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.