Cibrèo

There's no pasta and no grilled meat -- can this be Tuscany? Rest assured that while Fabio Picchi's culinary creations are a bit out of the ordinary, most are based on antique recipes. Cibrèo actually has a split personality; this is a review not of the trattoria branch across the street, but of the fan-cooled main restaurant room, full of intellectual babble, where the elegance is in the substance of the food and the service, not in surface appearances. Waiters pull up a chair to explain the list of daily specials, and those garlands of hot peppers hanging in the kitchen window are a hint at the cook's favorite spice. All the food is spectacular, and dishes change regularly, but if they're available try the yellow pepper soup drizzled with olive oil; the soufflé of potatoes and ricotta spiced and served with pecorino shavings and ragù; or the roasted duck stuffed with minced beef, raisins, and pinoli.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.