Family-run Cammillo was opened in 1945. Their current chef started working here at age 15. He’s now 50, so it must be a pleasant work environment.

Seating is in three art-festooned, adjoining rooms, with waiters nimbly dancing through the tiny cracks between tables. Even the lunch rush is hectic, so arrive early for dinner or reserve ahead.

Alas, Cammillo’s rep for being a moderately priced place to get a superior meal is history. Prices now bump against the high-end part of the spectrum, though the trattoria’s enduring popularity and it’s presence in the 2012 Michelin guide are indication that a superior Tuscan meals still await its guests.

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  Photo by Leif Pettersen
• 
  Photo by Leif Pettersen
• 
  Photo by Leif Pettersen
• 
  Photo by Leif Pettersen