This restaurant is in the northern suburbs of Siena, just outside the city walls. A lot of effort has been put into the décor which includes a lovely collection of art works.
The atmosphere is simple and elegant: there are three cosy yet smart dining rooms and, during the summer months, a pergola for al fresco dining. Customers can also eat outside in the courtyard in the summer months. Space for 50 diners.
Il Mestolo’s success is down to the determination and professionalism of Gaetano and Nicoletta. Gaetano, from Naples, has worked in several top-level restaurants and Nicoletta, from Ferrara, has worked as a chef in many important hotels.
crostini di milza senese
antipasti di pesce e crostacei crudi (provenienti da Porto Santo Stefano e pescati nel mare toscan)
All bread and pasta is homemade
pici con battuto di carne toscana e formaggi (pici with minced Tuscan beef and cheese)
Meat and fish
vasetto di pesce e crostacei cotto a bagno a maria all’olio extravergine di oliva toscano (selection of fish and shellfish cooked in a bain marie with Tuscan extra virgin olive oil)
vini rossi: Chianti Classico, Brunello di Montalcino, Montepulciano