A small trattoria on Via San Carlo, just off Corso Rossellino, run by the same family since the 1980s. The cooking is properly Val d'Orcian: pici with garlic and breadcrumbs, suckling pig roasted with rosemary, ribollita in winter, and one of the better tiramisu in southern Tuscany.
Lunch is the easier seat in summer — the small dining room fills early for dinner, and the terrace on the side street has half a dozen tables that are booked weeks ahead. Local wines by the carafe at sensible prices.