Where to eat excellent meat in Siena. The 6 best addresses chosen by Gambero Rosso

In Siena, meat is the queen of the table, of every breed - Cinta Senese above all - and in every way. For purists, there is nothing better than enjoying it grilled or on the barbecue, but satisfaction can also be found for those who prefer long slow-cooked dishes or braised. For pairing, the wines of the Chianti dei Colli Senesi DOCG are in the pole position, but the territory, one of the most vocated in the Peninsula, offers many oenological delights for true enthusiasts.

Where to eat meat in Siena

Antica Trattoria Papei

A very well-known sign, just behind Piazza del Campo and close to the University, easily accessible from the Porta Tufi parking lot. It has been there for years, with its outdoor tables, fair prices, warm welcome, and excellent quality of raw materials. Among the offerings, there are spleen or chicken liver crostini, tagliatelle with ragù, tagliolini with rabbit sauce, and then roasted veal, chicken cacciatora, tripe, ossobuco, beef tartare, and, from the grill, chicken (thigh or breast), pork (sausages, ribs, steak), fillets, sliced ​​steak, Florentine steaks. You can drink house wine or uncork a good bottle.

Antica Trattoria Papei – piazza Mercato, 6 – 0577 280894 – www.anticatrattoriapapei.com

L'Osteria

Near the Basilica of San Francesco, an informal and cheerful stop in a place with brick vaults and, in the summer, tables set along the street. Simple and local cuisine, with dishes that respect seasonality (for example, those with truffles and porcini mushrooms) and plenty of meat cooked as it should be. On the menu, pici with wild boar, Senese-style tripe, Chianina beef tartare, stewed wild boar, and, from the grill, sliced beef (Cinta and veal), fillet, Florentine steak, lamb, and devil's chicken. To finish sweetly, tiramisu and cantucci to dip in Vin Santo. The cellar offers house wine and some local labels.

L’Osteria – via dei Rossi, 79 – 0577 287592 – www.facebook.com/OsteriaSiena/

Osteria Da Gano

An address that stands out for its quality level and the originality of the furnishings, with particular vintage touches. You eat really well, starting from the Florentine beef tartare and the mixed board of the Osteria with well-selected cold cuts and cured meats. To continue, paccheri with white rabbit ragù, pappardelle with wild boar sauce, and, above all, perfectly cooked meats, both those on the grill (with the succulent Florentine steak and the sirloin first) and the cuts of chicken and beef, the tasty ossobuco, the pork neck, the oven-baked shin, the Cinta Senese fillet. There is also some valid label to properly accompany everything.

Osteria Da Gano – via Pantaneto, 146 – 0577 247321 – www.osteriadagano.it

Osteria Permalico

In the heart of the city, a few meters from the Duomo, the establishment managed by Armando Ballerini is a safe haven. The culinary proposal is based on ingredients as close as possible and with a short supply chain, starting from vegetables that come directly from a local social garden. You can start with a hand-chopped beef tartare, then continue with fresh pasta topped with ragù, the Florentine steak, ribs, sliced steak, pork liver, meatballs, tripe... For the most appropriate pairing, there is only the embarrassment of choice between cocktails, craft beer, bubbles, and a valid wine list with a focus on the territory and the opportunity to drink by the glass.

Osteria Permalico – Costa Larga, 2 – 0577 41105 – www.permalico.it

Osteria Le Sorelline

At the basis of the success of this cozy little place in the center is undoubtedly the passionate and enthusiastic management of the patron Marco Frambati. After the debut with typical crostini or a tasty tartare, it's time for first courses based on homemade fresh pasta accompanied by seasonal condiments, but the advice is to focus mainly on the excellent meats, first of all the Florentine steak. Alternatively, sirloins, sliced steaks, suckling pig fillet, cockerel, and fried chicken. In the right period, also dishes based on mushrooms, porcini mushrooms, and prized truffles. To close, pear in red wine with English cream and homemade tiramisu. Wine selection in line.

Osteria Le Sorelline – via dei Rossi, 76 – 0577 42148 – www.osterialesorelline.it

Premiata Braceria Toscana

To the north of the city, near the station, in the former railway club, a beautiful modern venue, with a choreographic counter and bottle rack to catch the eye, as well as refrigerated cells, where selected cuts of meat from various origins are kept, undisputed protagonists of the proposal. The journey begins with a series of boards of cold cuts and cheeses, continues with hand-chopped tartare, Angus and Black Angus steaks, the Florentine steak (from Chianina, Scottona, Frisona, Sashi, Sakura, Rubia Gallega etc.), ribs, fillets... all cooked on a wood-fired grill. Tasting at affordable prices, wines up to standard.

Premiata Braceria Toscana – piazza C. Rosselli, 19 – 0577 247054 – www.premiatabraceriatoscana.it