Service tends to the "relaxed," but the food's worth waiting for at this remote borgo osteria. Classic southern Tuscan primi include gnocchi al cacio e pepe (with local pecorino and black pepper) and pici all'anatra (hand-rolled pasta strands with goose ragù). Ingredients in such secondi as tagliata di manzo al Vino Nobile (Valdichiana beef in Vino Nobile wine) and faraona al vinsanto con patate arrosto (guinea hen in sweet wine sauce with roast potato) are as traditional and local as they come, but the combinations and presentation show modern influences. You'll have to book ahead to secure one of just six tables on the stunning terrace-with-view.