A cozy interior and friendly service makes this our favorite restaurant when we're in town!
While Siena has no shortage of restaurants, Darcy and I are vegetarian, so we had to find something that could accomodate that without being the standard pasta with garlic and olive oil (aglio olio).
At the end of Via dei Rossi (number 82, to be exact), we found the cozy-lit terrace of Du'Versi. The reasonable prices and chalkboard they were written on only cemented our decision to go there.
In all honesty, we didn't have high hopes becasue we were in the middle of a autumnal deluge. And if you've ever had to run around an unfamiliar town while it was raining while desperately looking for an accommodating restaurant that can serve someone with dietary restrictions, then you know you can't be too choosy.
We found Du'Versi at the end Via dei Rossi, put our names on the list for a half-hour from then, and left to return with Darcy's mom, who we were showing around Italy at the time.
When we returned thirty minutes later, we found the same people eating inside, and the same crowd waiting outside. While it sounds strange, this is a positive sign for Darcy and I. It typically means the restaurant isn't focused on pushing people through their meal and out the door, but treating it as all Italians do: the table is yours for the evening.
While they had a few pizza options on the menu, my newfound snobbery and living near Naples where the best pizza in the world can be found meant I don't often—if ever—order pizza from a non-Napolitano restaurant. Of course, why would I at Du'Versi, with their ample menu of local cuisine? Soup made with bread, cinghiale (wild boar), pappardelle, tagliatelle, lasagne, and eggplant parmigiano (also from Naples, interestingly enough), just to name a few. Of course, there was also a fair number of contorni on the menu like roasted potatoes, beans baked in a ceramic pot, and escarole.
Darcy and I split a few contorni, the eggplant parmigiano, and the bread soup (sounds way weirder than it is). For dessert we split the creme catalan (sort of like a creme brulee) and a few glasses of nocino (black walnut liqueur). But if that didn't cinch the deal, they brought over a bottle of homemade limoncello and homemade mirto, or liqueur derived from the myrtle leaf.
Everything we tried (all five dishes) was amazing. Granted, it might not be the best food in Siena, but, on a whim, Darcy and I returned there with my father a month later when he came to visit and had the same experience, possibly proving that it wasn't some rose-tinted fluke because of the rainstorm. Out of the six or seven restaurnts we ate at in Siena, this offered the best food—and ambiance—by far.
For the three of us, we paid just over forty euros both times, an incredibly reasonable price. So is it the best restaurant in Siena? For us, resoundingly so.
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