One of Siena’s culinary treasures is this simple tile-floored, wood-beamed room where straightforward local cuisine is expertly prepared and served at extremely reasonable prices. Truffles occasionally appear in some special preparations, but for most of the year, the short menu sticks to the classics—pici al cinghiale (pasta with wild boar sauce), tripe (trippa) stew, and thick steaks, accompanied by fagioli bianchi (white beans) and patate fritte (fried potatoes). Service can be brusque, but that’s because nightly crowds keep the waiters hopping.