Trattoria Il Pozzo — Restaurant in Montalcino

No visit to Montalcino is complete without a visit to Trattoria il Pozzo! Every time we visit Montalcino we are sure to stop at Il Pozzo at least a few times. Il Pozzo uses only the highest quality ingredients, all of which are sourced locally. Every single ingredient used on the menu is of the best quality. Even the olive oil used, Franci or Poggio Stenti, are 2 of the best olive oils that we have ever tried. If you like steak, you will love the steaks at Il Pozzo, they are the best we've had at any restaurant in the world (both the rib steak and the traditional bistecca alla fiorentina). The steaks are super fresh, soft, flavorful, thick cut, and delicious. In addition to the steak, Il Pozzo's Pinci is our absolute favorite anywhere. Hand rolled pasta either with breadcrumbs, or ragu of slow cooked meat in tomato sauce and wine, both are incredible. If you can't decide, you must try both! For dessert, the ricotta cheese with cantucci crumbles and honey is incredible. The ricotta cheese has the texture almost of panna, and is perfect alongside a glass of Moscadello or Vin Santo (Simone has MANY Moscadello and Vin Santo to chose from).

Now the wine list.... Simone is the most knowledgeable person we have met on Brunello di Montalcino, Chianti Classico, Sangiovese and all of the wines of Tuscany in general. Wine is a passion of Simone's he truly loves Sangiovese and the wines of Tuscany, and knows absolutely everything about every single vintage, producer, etc. His wine list is incredible and features all the best producers of Montalcino, Chianti, and all the wines of Italy for that matter, this includes new vintages as well as a large selection of older vintages carefully stored in their cellar.

A visit to Trattoria Il Pozzo is not complete without trying their Gin, "Il Ginus". Simone from Il Pozzo and friend Gianluca Turchi from the Vino al Vino wine shop began making their own gin about 2 years ago, and it is amazing. Made from all local ingredients including juniper berries, olive leaves, and more. The result is an incredible, traditional London Gin that also expresses the local terroir of the area. It is incredible and like no other Gin we have tried.

Grazie mille Simone and the entire team at Il Pozzo for the incredible meal. We will be...

We came back to the restaurant, after we’ve already ate there 4 years ago on our honeymoon. Back then, we only had pasta and loved it. Now we wanted to have the bistecca fiorentina here, but this was disappointing for me personally. We were requesting the meat to be medium, but it was mainly rare. After giving some pieces to the waiter to roast it again to be medium, they returned it, but it was still raw in the inside. Furthermore I was missing flavor in the meat (we guess it was too young - being Gastronomic people ourselves and having eaten plenty of bistecca fiorentina already, we can rate realistically). Nonetheless, the lady who owns the restaurant and all the waiters were absolutely lovely and we can overall recommend the place. I would however prefer other restaurants for the bistecca.

Seeing the defensive responses from the restaurant on other reviews, I hope I will...

Would give 1 star but google is rigged. Hotel reception recommended this restaurant, however upon arrival bread served was cold and very stale like a brick.One of the waiters was constantly very rude. The wild bore stew was very bland - definitely not upto Italian standards. For not even two courses it costs over seventy eight euros. Wouldn’t recommend.

Replying to your comment below: The fact that you lie about your read being fresh, when it could be used as brick is hilarious. Not to mention the sexist and assumptive comment that I have no culinary skills or livestock/butchering skills. I have worked in tourism and culinary for over 10 years… not to mention I had caught and killed my own meat.. cow, goat, kangaroo and seafood and have gutted and skinned them all. But please do continue on lying about how fabulous and pleasant your food, staff and service is it’s...