PRICE:
Frommer's Recommended

The vaulted ceiling is carpeted with travel posters, the cuisine is carefully prepared, and the wine comes from the Antinori vineyards (this was once part of their cellars). This place's prices have risen astronomically, and for no apparent reason, but the quality is still spot-on. An interesting start is the filetto di cinghiale all'olio di rosmarino (wild boar slices cured like prosciutto and served with rosemary-scented olive oil). One specialty is the cannelloni gratinati alla Buca Lapi (pasta canapés stuffed with ricotta and spinach served in a cream sauce of boar and mushrooms). A light secondo could be coniglio disossato ripieno (stuffed rabbit), or you can go all out on a masterful bistecca chianina (grilled steak, for two only). The desserts are homemade, including a firm and delicate latte portugese (a kind of crème caramel) and a richly dense chocolate torte.

Copyright: Excerpted from Frommer's Florence, Tuscany & Umbria, 6th Edition, (c) 2008, Wiley Publishing, Inc.

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