Five unmissable Michelin-starred restaurants in Tuscany
Once again Tuscany delivers an array of fine dining destinations, as confirmed by the Michelin Guide 2025
Tuscany never fails to impress, haute cuisine included. The Michelin Guide 2025 awarded no fewer than 44 restaurants across the region: 38 with one star, five with two, and the historic Enoteca Pinchiorri retaining its three. While many are set in Florence, we want to spotlight our favourites beyond the regional capital, in quiet hamlets and across the Sienese countryside. Here is our pick of the best.
1) Arnolfo
Viale della Rimembranza, 24, Colle di Val d’Elsa
Two Michelin stars were confirmed once again this year for Arnolfo, a wonderful restaurant in Colle Val d’Elsa run with love and theatrical flair by the two Trovato brothers. With a modern yet inviting atmosphere, a large window overlooking the town and a huge open kitchen that captivates guests, Arnolfo offers a genuine culinary journey. The menus are designed and crafted to follow the rhythm of the seasons, giving pride of place to vegetarian options with dedicated preparations for every vegetable. The dishes look like small works of art set on the round tables across the grand dining room in Crete Senesi travertine. Every detail of the dining experience at Arnolfo delights the palate, not least the bread and breadsticks to which chef Trovato devotes so much of his heart: as a boy, he spent summers working in a bakery and knows just how vital bread is at the table. Desserts and petits fours bring the meal to a masterful close with a delicate touch. Finally, a cellar of some 8,000 bottles rounds off Arnolfo’s selection, managed with cutting-edge technology and refined design.
2) Linfa
Piazza Sant’Agostino, 19, San Giminiano
In the historic centre of San Gimignano lies this dining standout, Linfa. Opened in 2019, it quickly earned a Michelin star for its pure flavours and thoughtful menus rooted in local provenance and seasonality. Regional produce takes centre stage, balancing Tuscan tradition with the background of Apulian chef Vincenzo Martella. Every dish brings balanced flavours, supported by a strict zero-waste ethos that minimises waste while celebrating cuts and vegetable trimmings often overlooked in everyday cooking. From “bottoni di erbe amare con latte acido della maremma” to “sgombro marinato” and the signature multi-course “piccione“, Linfa delivers memorable flavours in an art-filled setting featuring works by Nedko Solakov and idiosyncratic touches like a book on every table. The meal is accompanied by excellent wines selected by sommelier Cesario Delle Donne, whose pairings show genuine creativity. Linfa also offers a vegetarian menu on request and the “Quinto Quarto” menu dedicated to offal and variety meats, the true soul of rural Tuscany. Highlights include “Cervello di vitello rosolato nel burro rafano, mandarino e alloro” and “pappardelle ai fegati e rognoni di coniglio, bietola e albicocca“.
3) Serrae Villa Fiesole
Via Frà Giovanni da Fiesole Detto l’Angelico, 35, Fiesole
Just a few kilometres from Florence, on the atmospheric hill of Fiesole with its sweeping views, let yourself be treated to the Michelin-starred cuisine of restaurant Serrae, set in the magnificent setting of a Medici villa. The chef is Tuscan native Antonello Sardi, who alongside his team guides guests through authentic flavours crafted in the handsome open kitchen, serving dishes that are modern yet refined and respectful of local culinary traditions. Surrounded by greenery with views over Florence, you can choose between various tasting menus or menus for special occasions such as Valentine’s Day and Easter. The à la carte menu is always available, accompanied by an extensive wine list. Land and seafood dishes bring surprise and emotion to a multi-sensory meal, including ‘Mediterranean langoustines, Périgord foie gras, Torriana apples and PGI Langhe hazelnuts‘ or ‘lobster-filled ravioli with bisque, broccoli and Brussels sprouts‘, or among the meat courses, ‘suckling lamb from the Pagliana farm with herbs and organic artichokes in three textures’. It is all paired with a varied wine list featuring the finest Italian and international labels, Champagne, and liqueurs to accompany the wonderful desserts at Serrae Villa Fiesole.
4) Octavin
Scalinata Camillo Berneri, 2, Arezzo
Set inside an historic palazzo in the heart of Arezzo, down the Camillo Berneri steps, this restaurant features two dining rooms linked by an archway. The minimalist interior combines stone, wood, iron tables and mirrored glass. Wine bottles line the walls and small niches hold books, creating the feel of a private sitting room. The setting is intimate and warm, with a counter at the entrance serving as a prelude to the kitchen. Here too, chef-owner Luca Fracassi prioritises local produce, championing the bounty of his native land from the outset. The restaurant’s name nods to musical harmony and an instrument, while playing on the suffix -Vin, a nod to wine which holds equal billing alongside the food. Alongside meticulous sourcing, Fracassi pairs traditional Tuscan methods with delicate Eastern notes. A standout example is the “fegato di maiale grigio del Casentino (antica vallata Toscana) in salsa alle spezie e succo all’uva spina“. The menu also features vegetarian, organic and gluten-free choices. The tasting menus carry evocative titles; our pick is “Passaggio a nord-ovest“.
5) La Trattoria di Enrico Bartolini
Località Badiola, snc, 58043 Castiglione della Pescaia
Reaching Bartolini takes you along a scenic driveway lined with cypresses, maritime pines and vineyards, offering an inviting start to the visit. Here you find the informal and warm spirit of a classic trattoria, paired with elegance and cosiness thanks to exposed wooden beams, brickwork and a terracotta fireplace. The kitchen is open and the service is polished, worthy of the Michelin star it holds. It is a rewarding partnership created by owner Bartolini in his native Maremma alongside chef Bruno De Moura Cossio. The guiding concept here is charcoal grilling: every dish features at least one element cooked over open embers, lending distinct textures and unmistakable smoky aromas. Ingredients are strictly regional, many sourced directly from the estate, ensuring top-tier produce and careful pairings. These flavours blend with the chef’s Brazilian roots for a memorable meal. Bread-making is another highlight, with freshly baked varieties serving as a delicious common thread throughout. Standout dishes include the “Tartare di manzo con gelato al Worchester e salsa alla brace“, the “bottoni di cacao e cinghiale in dolce forte” and the “piccione toscano all’uva fragola fermentata“. Warm, attentive front-of-house staff make you feel at home, guiding you through a star-level dining experience.
