Since 1962, the same family, the same fire
My grandmother Rosa opened Bellavia with eight tables and a single recipe book she kept in her head. Sixty years later we still roll the pasta by hand every morning and braise the ragù for six hours, exactly as she did.
Today my brother runs the kitchen and I run the room. Not much else has changed - and that is rather the point.
A table at our place feels like Sunday at nonna’s.
What to order first
Hand-rolled pici, aged pecorino, and a storm of black pepper. The plate that built our reputation.
A proper Chianina T-bone over the wood fire, rare, salted, and carved at the table for two.
Forty small Tuscan producers, most of them friends. Ask us and we will pour you the right one.
A few plates from this week
We walked in as tourists and left feeling like we had been adopted. The ragù alone is worth the flight.
Come and find us
Tue–Sat: 19:00 – 23:00
Sun: 12:30 – 15:00
Mon: Closed
For larger tables and private dinners, call us or drop a line - we answer every message ourselves.
Tuscan home cooking in the Oltrarno since 1962.
© 2026 Trattoria Bellavia
