As its name implies, this is the place to sample wines from all over the country. The decor has a deliberately improvised feel, with a selection of old wooden furniture that blends in with the cellar location. The menu is seasonal and might include wild asparagus in spring and artichokes in fall and winter. The specialty of the house is grilled meat, especially the prized Tuscan Chianina beef and baby lamb chops. For dessert there's homemade apple rocciata (strudel).
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