Though often overlooked by international diners, year after year, Marco Stabile’s cooking earns him a place on the Italian gastronomic map. His cooking is rich in personal ideas, and his dishes have a creative flair, like his dish of chestnut flour pappardelle with hare and raspberry, that he blends with Tuscan tradition. It’s a dynamic that spans his entire menu. The lunchtime tapas menu offers great value for the money, but the main attraction is the complex 11-course tasting menu-served during the evening. A well-constructed wine list is another plus.