Under the Tuscan Sun everything is lovely. Time flies meaning fully, the scent of the cedars delicately harmonize with the Mediterranean flavours, with those of the sangiovese grapes and  those coming from the awesome cuisines over here.

Therefore, let us indulge ourselves and taste! Are you taking notes? Here are the 10 restaurants in the heart of Tuscany, which I fell in love with in a sunny autumn.

p.s. Most resturants checked had been recommended to me by the likeable Devid, the owner of the villa Poggio Golo (where I stayed). Gratie, Devid!

• In Pienza stop at La Terrazza del Chiostro, the one with a dream vista, located in an authentic Tuscan setting and with a menu full of creative delicacies. A porcini mushroom risotto with goat`s cheese or a warm chick pea dish served with sauté mushrooms, fragrant croutons and organic olive oil will make your day beautiful.

• Bagno Vignoniand its famous thermal baths also host a fabulous dining room: Boccon di Vino, extremely cozy and homely, where la carabaccia - the local onion soup and the gnocchi with different sorts of Italian cheeses and fresh black truffles are de-li-cious!

• Il Pino in San Gimignano is a traditional, rustic and an extremely good restaurant, in the heart of the little town where you need to try a ribollita by the book, aBrunello di Montalcino risotto with Pecorino di Grotta cheese cream and taglioglini al parmigiano in fonduta al tartufo (it sounds wow in Italian and, believe me, the taste is still better!)

• Montepulciano is also abounding in marvellous places for the gourmands. We start with Osteria Acquacheta, which is as rustic and charming as possible, with delightful, wooden tables and chairs, crowded together and with a bistecca fiorentina (careful, you are asked about how large you would like the piece of meat, then it is cut and presented to you) or tagliatelle con funghi porcini that will flabbergast you…

• Still at La Grotta, you have a 50 year tradition restaurant, where you have the unique opportunity to relish a potato ravioli with porcini mushrooms, pici ( pasta) with garlic, olive oil, anchovy  and broccoli, crostini toscani with duck liver, and, without exaggeration, the best bistecca! Plus the tart with lemon cream and meringue. So, don`t miss it!

• In Montalcino I particularly liked Il Re di Macchia, very cozy, stylish and discrete, with a lot of warmth and with excellent food. It was recommended to us by the owner of a wine and delicacy shop in Montalcino, and I assumed he really knew what he meant, and he was right.  Both the traditional dishes like ribolitta or ravioli with mushrooms, but also the dishes of the day such as pork stew and rabbit with sauce and spinach are great and are definitely  worth tasting.

• When in Lucca, go and taste dainties at Trattoria da Giulia, a tiny spot which every local recommends you as it is perfect for having lunch; pappa al pomodoro (a typical tomato soup) ravioli with ricotta and spinach and butter sauce, cream, lemon and fine herbs, sausages and beans are tasty and cheerful dishes. 

• PorriOne Restaurant in Siena is fancier - la cucina is Italian but the portions and some influences come from their French neighbors. I tried the nice and brown octopus with cucumbers and germs, ravioli with ricotta, lobster and chestnuts and obviously, I had no regrets.

• Another star in the colored Tuscan menu is Trattoria al Vecchio Forno from the marvelous San Quiricod`Orcia, which has a medieval, but smart and classy air, with many fictional details and a cellar which would make any wine lover, jealous, but also a spectacular cuisine. Pasta and mushrooms, bistecca fiorentina, pancakes with chestnuts, chocolate cream and ricotta and pistachio, but also baked pears with Brunello di Montalcino, served with ice cream…

• Last, but not least is Antica Osteria Agania from the marvelous and famous Arezzo (not only because of the cult-film “La vita è bella”) which surprised and impressed me with a barley and beans soup super - duper (colored rec), but also with a divine polenta with mushrooms on the range (as it was the mushroom season) and other great, traditional dishes.