The Cantinone Restaurant is in Abbadia San Salvatore, a little hamlet at the peak of Monte Amiata, once famous for its cinnabar mine, today inactive and transformed into a mining museum.

The Cantinone Restaurant at Abbadia San Salvatore is the domain of Alessio Contorni, a young chef who graduated from the Chianciano Terme hotel school with the highest grades.

This exquisite restaurant in the province of Siena offers many Tuscan specialties made with typical products, featuring game dishes such as wild boar and venison, Amiata porcini mushrooms, and the chef’s strictly hand made egg pasta.

Highly recommended among the many dishes on the menu are: Tuscan crostini and sliced Amiata cold cuts; ricotta tortelli and spinach with arugola and parmesan; Pici pasta with Cinta Senese pork; veal cutletswith porcini mushrooms; sliced veal with mushrooms, arugola and granacheese; mixed cheeses with pears and honey, and the chef’s specialty, Fungo Al Cantinone (Cantinone-style mushrooms).

Abbadia’s geographic position amid famous wine-growing areas gives Cantinone Restaurant a large selection of wines from the best Tuscan wine cellars: Nobile di Montepulciano, Morellino di Scanzano, Chianti classic, Montecucco, Orcia, Brunello, and Montalcino red make excellent matches with dishes on the menu.

You may also sample the excellent fresh fish by reservation on Fridays.

The rustic and cozy surroundings and family management also provide a pleasant atmosphere, enhancing your visit to this typical Tuscan restaurant.