Find places to eat in Siena, from osterie around Il Campo and pici with Cinta Senese ragù to MICHELIN-listed tables, dining rooms in Etruscan cellars and trattorias on the road to Chianti. Check contacts and plan your next meal.
Siena cooks from its countryside. Pici, the thick hand-rolled pasta, arrive with garlic and tomato, toasted breadcrumbs or a ragù of Cinta Senese, the native pig with a pale band across its dark coat; ribollita and bread soups fill winter menus, and meals end with panforte and almond ricciarelli. Around Il Campo, Via del Porrione and Casato di Sotto hold historic osterie and two of the city’s MICHELIN-listed tables, Gallo Nero and Osteria Le Logge, while the third, Campo Cedro, sits near Porta Ovile. Via di Pantaneto, in the San Martino terzo, lines up osterie for steak and pici, and Via dei Rossi near San Francesco keeps family-run kitchens. Holiplanet built this list on 27 October 2026, checking each restaurant on its official website or, where none could be opened, on the MICHELIN Guide, Gambero Rosso and italia.it, and keeping only places with table service and a full menu. It is an independent selection, never paid. For hotels, estate agents and daily life, use the Siena pages below.
31 restaurants · Alphabetical order
Family-run restaurant on Piazza del Campo since 1937, facing the Torre del Mangia, serving Sienese dishes, fish and Chianina steak.
Osteria below the Duomo with a medieval hall and Etruscan rock-cut rooms for candlelit dinners, serving pici, suckling pig, truffles.
Trattoria just outside the walls on the Chianti road, cooking Sienese recipes with seasonal tasting menus, including truffle and porcini.
Family trattoria behind Il Campo since 1939, serving Sienese classics like pici, grilled steaks, tripe and ossobuco, with outdoor tables.
Restaurant near Porta Ovile where Japanese chef Kohsuke Sugihara cooks modern Italian meat and fish dishes, with a summer terrace.
Restaurant and wine bar steps from Il Campo, blending Tuscan tradition with modern technique, with sommelier-led wine tastings, closed Tuesdays.
Basement restaurant and wine bar entered from Via delle Terme or Via dei Pittori, serving Tuscan dishes, long wine list.
Wine bar and restaurant in a vaulted medieval building near Il Campo, cooking seasonal Tuscan dishes like pici and Chianina.
Spacious trattoria and cooking school on Via Camollia, known for Chianina beef, pici with wild boar ragù and grilled lamb.
Restaurant in the thirteenth-century Casatorre dei Leoni near Il Campo, serving Sienese meat dishes, fresh pasta and tasting menus nightly.
Restaurant on Via della Galluzza near Santa Caterina’s house, known for Florentine steak, truffle dishes and wines from its family.
Hostaria on Via di Pantaneto in the San Martino district, serving Mediterranean dishes at lunch and dinner, closed on Mondays.
Restaurant and bar directly on Piazza del Campo, serving Sienese and Tuscan cooking with selected wines and cocktails, open daily.
Taverna in a twelfth-century building near Il Campo, with an Etruscan tufa cellar of 600 wines and Tuscan home cooking.
Restaurant on Via di Città between Il Campo and the Duomo, serving modern Sienese dishes, with glass-walled kitchen, outdoor tables.
Garden restaurant west of the walls with a seasonal vegetarian and vegan menu from its own vegetable garden, plus meat.
Casual osteria with brick vaults near San Francesco, cooking seasonal local food: Chianina tartare, grilled Cinta Senese, Florentine steak, cantucci.
Osteria with vintage décor on Via di Pantaneto, praised for hand-cut tartare, charcuterie boards, Florentine steak and Cinta Senese fillet.
Small osteria off Il Campo on Casato di Sotto, serving simple full-flavoured Tuscan dishes like T-bone steak and pork stew.
Osteria on Via dei Pellegrini between Il Campo and the Duomo, serving typical Tuscan cooking, with gluten-free menus in English.
Intimate osteria on Costa di Sant’Antonio near Santa Caterina’s house, cooking Sienese classics like pici all’aglione, ribollita, peposo, wild boar.
Osteria on Via di Pantaneto serving seasonal Sienese cooking such as pici with capocollo ragù, Florentine steak and pecorino fritters.
Osteria in a former grocer’s shop near Il Campo, keeping its old counter and cabinets, with Tuscan cooking and cellar.
Family-run osteria near Piazza Provenzano, born as a delicatessen, serving traditional Sienese food, fresh pasta, steaks and seasonal porcini mushrooms.
Osteria near the Duomo with stone walls, using local suppliers for pici with pecorino, Cinta Senese ragù tagliatelle and tripe.
Steakhouse in a former railway workers’ club near Siena station, grilling aged beef over open wood fire, with beef tartare.
Restaurant of Hotel Athena, open to non-guests for dinner, with Tuscan dishes, fresh pasta daily and a panoramic summer terrace.
Historic restaurant between Il Campo and the Duomo, run since 1950, now updating Tuscan cooking with house-made bread and pasta.
Modern restaurant near Piazza del Sale with a menu not split into courses, blackboard specials and chosen wines, since 2019.
The Grand Hotel Continental restaurant in the historic Sale Gori, where chef Luca Ciaffarafà reinterprets Sienese recipes with local produce.
Restaurant and wine bar on Costa Sant’Antonio near Santa Caterina’s house, open daily, with Italian dishes and vegetarian choices too.
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