Restaurants in the province of Siena

Siena is the Tuscany people picture: clay hills, cypresses, walled villages. The cooking is unsalted bread and meat, and the wine is the one everybody knows.

What you eat here

• Pici — thick hand-rolled spaghetti, with garlic sauce, breadcrumbs or wild boar ragù.
• Cinta senese DOP — the white-banded pig, raised outdoors.
• Ribollita and panzanella, and dark chicken-liver crostini.
• Pecorino di Pienza — fresh, semi-aged, or matured under ash.
• Panforte, ricciarelli and cavallucci, Siena's almond and spice pastry.

The wine

Three DOCGs in one province: Brunello di Montalcino, Vino Nobile di Montepulciano and Chianti Classico (its Sienese half), plus Vernaccia di San Gimignano DOCG, the white that was Italy's first DOC.

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 The ones on the listings come from public sources and may be out of date.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.