From a contemporary osteria to a century-old trattoria, three restaurants serving the best of Tuscan cuisine, with tradition and a few unexpected twists
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Erba Luigia
Recommended by the Michelin Guide, Erba Luigia is just a stone’s throw from the thousand-year-old church of San Frediano. This contemporary osteria brings together tradition, culinary innovation and a passion for people. The décor is minimalist, the atmosphere warm and inviting. The kitchen celebrates the local area through seasonal ingredients, with a particular emphasis on cooking over an open fire.
Meat features prominently, including offal and lesser-used cuts, alongside cheeses and a selection of vegetarian dishes. Another speciality is the range of terrines, notably the Torta Manfreda, made with chicken livers and served with toasted bread and plum compote. The thoughtfully curated wine list is very much in keeping with the restaurant’s philosophy.
With just over 20 seats in the heart of Pisa, La Sosta is an ideal place to take a break between visiting Piazza dei Miracoli and strolling along the banks of the Arno. It is the domain of chef Lorenzo Barsotti, whose cooking puts ingredients and the people who produce them centre stage.Born in Tuscany in 1983, Barsotti gained valuable experience abroad, including a stint at El Celler de Can Roca in Girona, before returning home with the skills and techniques to give traditional Italian and Tuscan recipes a contemporary twist.
Signature dishes include La Sosta tortelli filled with game and served with its rich cooking juices, raspberries and borage; Lorenzo Barsotti’s pigeon, prepared using every part of the bird, sourced from breeder Carlo Giusti and paired with beetroot and chocolate; and Il Trillo e la pecora, a sheep’s milk ice cream with Trillo extra virgin olive oil.
The Rinascimento vegetale tasting menu offers inventive dishes for those who do not eat meat or fish. The extensive wine list, overseen by maître d’ and sommelier Enrico Olmeo, combines reliable favourites with a few delightful surprises.
In the heart of Pisa, Il Campano is a historic trattoria that celebrated its centenary in 2023. Housed in a traditional medieval tower house, it has two dining rooms full of character and charm.
The menu features classic dishes from Pisa and Tuscany, including some much-loved local specialities. Such as the bordatino, served throughout the winter: a hearty soup made with piattella pisana, a local variety of bean, tomatoes and finely milled cornmeal from the Mulino di Migliarino, following chef Giampiero Mugnai’s recipe. His wife, Rita Villella, looks after the dining room. Via Cavalca 19, www.ilcampano.com
This article was reviewed by an external translation partner
