It’s hard to know what cuisine would best suit this almost-eerie setting of brick vaulting, exposed timbers, walls of bare rock, and even some Etruscan tombs—either some sort of medieval gruel or else something innovatively refined, which luckily is the direction this menu goes. Many of the offerings are uniquely Sienese, as in pici alla lepre (thick spaghetti in hare sauce), sella di cinghiale (saddle of wild boar braised in Chianti), or a breast of guinea fowl (faraona) roasted with balsamic vinegar. Such meals are well paired with vegetables, often caramelized onions or crisp roasted potatoes with herbs. Service is outstanding, and as befits one of the most romantic meals in town, the intimate spaces are beautifully candlelit at night.