10 wineries with fine dining restaurants in Italy
A journey from north to south through Italian wineries where wine meets local flavours for a 360-degree tasting experience
From the Langhe to Mount Etna, Italian winemaking is revealing a new side: alongside cellar tours and tastings, more and more wine estates are pairing their bottles with gourmet dining designed to showcase the local area through food. It marks the latest chapter in wine tourism: destinations where wine is not merely poured into a glass, but forms an integral part of an all-round culinary experience. In modern cellars, chefs and winemakers work hand in hand to create menus that complement estate labels, spotlighting local produce with a contemporary touch. Surrounded by boutique hotels among the vineyards, fine dining restaurants and tastings set between rows of vines and oak barrels, wine travel evolves into a richer story of flavour, hospitality and landscape.
Join us as we explore 10 destinations where Italian food and wine find new expression: places where drinking well also means eating, exploring and soaking up the authentic charm of the countryside.
Stroblhof
Pigenoerweg, 25, Appiano sulla strada del vino, BZ
Surrounded by the woods and vineyards of Alto Adige, Stroblhof combines a boutique hotel, restaurant and winery. Here, South Tyrol shines through in every detail: light yet characterful dishes, from speck Canederlo to whitefish fillet and white chocolate and hay namelaka, celebrate regional ingredients. Spa relaxation, walks through the kitchen garden and wine tastings of estate Pinot Nero complete the picture, making every visit an immersive stay dedicated to flavour, nature and wellbeing.
Radici Ristorante in Vigna | Tenuta Mura Mura
Str. Pasquana, Pasquana AT
Nestled among the hills of Costigliole d’Asti, set within the vineyards of the Mura Mura estate, Radici Ristorante in Vigna is the culinary project of Guido Martinetti and chef Mykyta Bida. The kitchen pairs respect for the land with modern technique, turning out clean, precise dishes that reflect the territory between the Langhe and Monferrato. The dining room, beneath brick barrel vaults dating back to 1878, and the terrace overlooking the vines create an intimate, authentic backdrop. To drink, wines from the Mura Mura cellar and hospitality from relais Le Marne round off a memorable stay of flavour and landscape.
Officina di Villa Prato | Distillerie Berta
Via Roma, 15, Mombaruzzo AT
A real find for discerning palates: an estate restaurant, but on a grappa estate. The raw ingredient remains the grape, along with the deep connection to the surrounding hills, interpreted here with a spirited twist. Since 1947, Distillerie Berta has combined family tradition, craftsmanship and top quality: here, pomace from Piedmont’s great wines is distilled into grappa, proving that nothing goes to waste. The estate’s restaurant, Officina di Villa Prato, housed in a lovingly restored 19th-century villa, serves creative cooking rooted in Piedmontese heritage. Do not miss pairing Berta grappas with local cheeses: an experience that captures the distillery’s philosophy to the full.
Torre a Cona
Località Torre a Cona, Rignano sull’Arno FI
In the hills south-east of Florence, Torre a Cona is a historic wine estate centred around an 18th-century villa, set in 200 hectares of vineyards, woodland and landscaped gardens. The former lemon house is now home to Osteria di Torre a Cona, where chef Enrico Romualdi presents contemporary Tuscan cooking that is simple and precise. Seasonal dishes showcase local meats, produce, cheeses and fresh pasta paired with estate wines. The dining room looks onto the historic parkland, offering a bright, relaxed setting to experience authentic Tuscany, driven by clean flavours and understated hospitality.
Rinuccio 1180 | Cantina Antinori in Chianti Classico
San Casciano Val di Pesa FI IT, Via Cassia per Siena, 133, Bargino
Set inside the Cantina Antinori nel Chianti Classico, restaurant Rinuccio 1180 boasts sweeping views over the vineyards and the striking modern architecture that tells the Antinori family’s story. It serves refined, modern Tuscan dishes such as ravioli di pappa al pomodoro and pici with anchovies and bottarga, seamlessly blending tradition with creativity. Antinori wines, ça va sans dire, elevate each plate, capturing the character and understated elegance of this setting in the heart of Chianti.
Humus | Cantina Cacciagalli
SP91, 81057 Teano CE
On the slopes of the extinct volcano of Roccamonfina, in the province of Caserta, Cacciagalli is a wine resort run along biodynamic principles. Eight guest rooms surrounded by vineyards, olive groves and woods welcome visitors, while Humus restaurant focuses on produce harvested from the estate gardens and neighbouring farms. Dishes such as pancotto with friarielli, provola, chickpeas, Cantabrian anchovies and Caiazzana olives, rabbit Genovese ravioli with curry-smoked carrot and Pecorino Romano, and Annurca apple sorbet tell the story of the area with elegance and authenticity.
Don Tumà | Masseria Cuturi
SP137, Manduria TA
Set amid ancient vineyards and olive groves, Don Tumà is the restaurant at Masseria Cuturi, a 17th-century estate in the countryside around Manduria. Here chef Gianluca Caforio interprets Pugliese tradition with precision and heart: stuffed aubergines, orecchiette with cacioricotta, roasted bombette and plates based on vegetables picked in the masseria’s own plot. The cooking pairs naturally with Cuturi wines, led by its flagship Primitivo di Manduria, offering a meal rooted in the rustic charm and generosity of Puglia.
Dattilo | Cantina Ceraudo
Contrada Maremonti, 4/6, Strongoli KR
In Calabria, Contrada Dattilo covers 60 hectares of vineyards, olive groves and kitchen gardens, where the Ceraudo family champions organic farming. One-Michelin-starred restaurant Dattilo is led by Caterina Ceraudo, the youngest daughter, who masterfully translates local heritage into contemporary, refined plates. Each course displays balance, lightness and clear flavours, making the most of estate-grown fruit and local ingredients in a warm rural setting that epitomises Calabrian hospitality.
Cantine la Contea
Via Santa Venera Superiore, 25, Mascali CT
On the slopes of Mount Etna, Cantine La Contea blends volcanic soil with maritime air to produce characterful wines. Grown as bush vines and cordon-trained across mineral-rich volcanic soils, the vineyards capture the true spirit of the area. In the estate restaurant, chef Mirko Pappalardo cooks clean, contemporary Sicilian food using local produce and kitchen-garden vegetables. From scabbardfish fillet with mulberry foam, kefir and savoury crumble, to spaghetti with anchovies, wild fennel and toasted breadcrumbs, and millefeuille with peach mousse and Chantilly cream, every course finds a natural match in the winery’s bottles—vibrant and expressive, much like Etna itself.
Locanda Gulfi | Cantine Gulfi
Contrada Patrìa, sn, Chiaramonte Gulfi RG
Surrounded by the countryside of Ragusa, Locanda Gulfi combines hospitality, wine and dining into one cohesive experience. Producing regional wines such as Cerasuolo di Vittoria alongside fine olive oils, the estate houses an elegant restaurant where the chef champions seasonal produce across daily changing menus. Dishes featuring black pig, local Ragusa cheeses and fresh garden produce showcase Sicily at its most honest, crafted with fine technique and respect for raw ingredients. From the dining room you can spot the cellar where the wines are made. Tastings, overnight rooms and welcoming hosts complete a stay that speaks the true language of the land.
