Locanda Palazzetto, Chuisdino
Though at the moment Borgo Santro Pietro's restaurant is only open to hotel guests (and the occasional persistent diner who talks his way in), chef Thomas Briegel is already the talk of Tuscany. The 28-year-old Danish phenom uses fresh ingredients to their fullest effect in both the simple (a Tuscan steak burger) and the sophisticated (tuna tartare with local balsamic vinegar, turbot with garden-fresh pumpkin puree). While dishes are not particularly rooted in the region, Briegel's creativity is a welcome change from the usual pasta and wild boar.
Tip: Sit on the lantern-filled terrace, which also has a fireplace for chilly nights (entrées, $47$50).