Stories: Outstanding Restaurants for Pasta in Tuscany
When you think of Tuscan cuisine you may picture bistecca, Chianti, olive groves and sun-lit hills. But under that landscape lies a quieter, powerful narrative: pasta that speaks of place, grain, history and craft. These five restaurants — not all Michelin palaces, some humble trattorie — demonstrate exactly how pasta in Tuscany can be destination, not after-thought.
1. Osteria Pastella — Florence
Nestled near Piazza di Santa Maria Novella, Osteria Pastella is a modern yet grounded spot where fresh pasta takes pride of place.
Why it stands out: The team makes fresh pasta daily; shapes, textures and sauces are tailored to pair thoughtfully rather than follow trends. For example, thick hand-rolled pici meets smoked-butter sauce and Mediterranean shrimp—an unexpected but confident combo that still respects the region’s grain-and-oil logic.
Pasta philosophy: Here, pasta isn’t hidden under heavy ragù or cream. It’s allowed to shine, with the sauce serving as accompaniment rather than cover-up. That reflects the Tuscan mantra of clarity over clutter.
What you’ll remember: A bowl of chewy pici, a sauce that smells of butter and sea, an interior that’s smart without flash — exactly the kind of place where you realise minimalism isn’t absence but precision.
https://www.osteriapastella.it/
2. Ristorante Romantico il Paiolo — Florence
A classic Florentine trattoria that has earned its reputation for pasta without leaning into spectacle.
Why it stands out: The signature dish is pappardelle al ragù di cinghiale — wild boar ragù meeting wide ribbons. Finished simply, executed comfortably, celebrated without fuss.
Pasta philosophy: This restaurant embodies purposeful elegance: you go for the dish because it means something — game from nearby woods, wide pasta built to hold weight, the region’s legacy on a plate.
What you’ll remember: The chew of the pasta, the gamey depth of the ragù, the moment you realise what a pasta dish becomes when every element is chosen for function and flavour, not ornament.
https://ristoranteilpaiolo.it/en/
3. Buca di Sant’Antonio — Lucca
A historic house turned pasta-house with roots in the region and respect for culinary continuity.
Why it stands out: In Lucca, away from the tourist bustle of Florence, this restaurant remains loyal to local shapes, sauces and grain traditions. The fixation is not with trend-setting, but with doing something well.
Pasta philosophy: The gathering of shapes like maltagliati or mushroom-studded tagliatelle, the consistent quality of flour and dough, the care given to sauces — it all speaks of grounded craft.
What you’ll remember: The scene of a parent-and-child team making pasta at midday, an old-world dining room where locals recognise each other — you feel like you’re eating with the region, not in spite of it.
https://www.bucadisantantonio.com/en/
4. Antica Trattoria La Toppa — San Donato in Poggio
In the hills between Florence and Chianti, this village restaurant is an exemplar of quiet excellence when it comes to pasta.
Why it stands out: Far from big city glamour, its menu is short, its pasta shapes reflect local wheat and technique, sauces reflect the woods and hills (wild herbs, mushrooms, little game, strong oil). The setting is rustic, but the skill is refined.
Pasta philosophy: Here we see unflashy confidence — the pasta knows where it comes from; you know it because you taste it. The shape, the sauce, the setting all tell the same story.
What you’ll remember: The drive up through vineyards, the old oak-table dining room, the simple but robust pasta dish served with a jug of local wine and olive oil you’ll buy to take home just because it tasted like the hills.
https://www.instagram.com/anticatrattorialatoppa/?hl=en
