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NEW AT SIENA: Gulf shrimp stuffed with artichoke and spinach…

NEW AT SIENA! Gulf Shrimp, Artichoke/Spinach Stuffing, Tomato Consommé, Lump Crab/Rice Tartina.

Check out Chef Harvey’s NEW SUMMER MENU here!

Please call (512) 349-7667 to reserve now.

NEW at Siena: Burrata, fresh garden tomatoes, and balsamic vinegar “pearls”

Chef Harvey has unveiled his NEW SUMMER MENU at Siena!

Click here for a PDF/printable version.

Working closely with his new sous chef Austin Green and Ilario Mulas from Sardinia, Italy, Chef Harvey has developed a brand new menu inspired by authentic Italian ingredients and culinary traditions.

And for long-time Siena fans concerned that they won’t find the classics on the menu, not to fear: Chef Harvey will still be crafting his homemade pastas and guest favorites as he has more for than 15 years.

Please call (512) 349-7667 to reserve now and experience Chef Harvey’s NEW SUMMER MENU!

Not just landfood: Siena is one of Austin’s leading dining destinations for great seafood!

Anyone who’s ever been to Tuscany knows that the descendants of Michelangelo and the Medici love to eat their steak. In fact, Florence and Tuscany in general is one of the best places in the world to eat beef.

But many people don’t realize, even among veteran Tuscany travelers, that the region is also one of the greatest destinations in Europe for seafood.

After all, Tuscany lies on the Mediterranean and some of its most famous restaurants are along the coastline there.

Chef Harvey explored Tuscan cuisine from the mountains to the coast when he lived and worked as a chef there. And that’s just one of the reasons that his kitchen at Siena Ristorante Toscana is one of Austin’s leading dining destinations for seafood.

Please call (512) 349-7667 to reserve now.

Happy Father’s Day! Treat dad to a REAL Tuscan feast for the holiday…

Instead of the tie, the cufflinks, or the power tools, treat dad to a real Tuscan feast for the holiday this year!

We suggest starting out with Chef Harvey’s classic Pappardelle al Cinghiale, homemade long broad pasta stopped with authentic wild boar ragù. It’s one of our most popular dishes and can be ordered as a first course or as a main dish.

Happy Father’s Day, everyone!

Please call (512) 349-7667 to reserve.

Please note that Siena is only open for dinner on Sundays.

Chef Harvey’s garden-grown SUMMER TOMATOES are HERE!

They don’t get any fresher than this, people!

Please call (512) 349-7667 to reserve your tomatoes now…

Heading to Barolo country for vacation this summer? Here are some travel tips!

Above: A view of the Castello di Barolo (left) on as you enter the village from the north arriving from Alba.

The summer is almost here and a lot of you are planning your trip to Piedmont and, in particular, to the Langhe Hills, the land of Barolo and Barbaresco, where you will enjoy some of the greatest wine and food tourism in the world.

Here are some basic tips (based mostly on questions that we get asked at this time of year) that will help make your trip more relaxing and fun.

You need to rent a car.

We get asked this all the time. Do I need to rent a car? The answer is yes, you do. While there is public transportation available and car service is also available in Langhe (although very expensive), you need a car for mobility in wine country.

Make sure you have a designated driver and be careful to observe the speed limit.

Like all EU countries, Italy practices zero tolerance for drunk (and buzzed) driving. That means that just one glass — yes, just one glass — takes you over the legal limit.

Italy also uses electronic camera cops (AutoVelox) and the speed limit is strictly enforced. In another era, it was tough for the Italians to track offenders. But now — believe us — that ticket will reach you via your rental car company and if you don’t pay, you risk losing your privilege to rent a car in Europe. It’s happened to more than one colleague of ours. It’s for real, people!

Reserve at restaurants well in advance.

There’s nothing worse than arriving at a restaurant you’ve long looked forward to and finding out that there is no availability. You’re not the only one eating your way through the Michelin guide while in Italy. Be sure to reserve well in advance.

Reserve winery visits (and always buy some wine).

Not all wineries offer winery tours and tastings but many do. It’s always important to reserve well in advance.

Especially when the tour is free of charge, it’s good form to buy at least a couple of bottles as a gesture of good will. It’s difficult to ship wines back to the U.S. (although it is possible). But there will always be time to open a bottle on the veranda of your hotel or at the end of the night when crave that last glass of Nebbiolo.

Don’t stay in Alba.

There are a lot of great hotels in Alba proper but traffic in and out can be challenging, especially at rush hour. It’s a really small town that doesn’t have a lot of access for traffic.

There are so many great little family-run hotels and b&b’s in the country side and they are generally very affordable. Staying outside Alba, makes getting around a lot easier.

Remember that Italian businesses, including wineries, close during lunch.

This one is self-explanatory and is a fact of life. Reserving well in advance is an easy way to avoid being stuck outside a winery waiting for it to open.

Don’t forget Roero!

Don’t limit your visit solely to Barolo and Barbaresco. There are many restaurants and wineries worth visiting outside of the Langhe on the other side of the Tanaro river.

There’s more to Italy than just food and wine.

Don’t let your food and wine passion eclipse cultural site-seeing. Piedmont is full of castles and art collections worth seeking out.

Say buon giorno, not ciao, when entering a business like a winery or restaurant.

Ciao is reserved for friends and family. Buon giorno (or buona sera, in the evening) is the way you should always address someone you don’t know. Arrivederci is a proper way to say goodbye.

Knowing this simple rule in Italian, even if it’s the only Italian you learn, sets the right tone for your visit.

Homegrown ingredients are just part of what makes Chef Harvey’s cooking so great…

Chef Harvey has been cooking some of the best Tuscan-inspired food in Texas for more than a decade. And it’s no surprise: Not only did he study Italian cooking in Italy but he also worked in one of Tuscany’s most celebrated kitchens before returning to the U.S. to open Siena Ristorante Toscana.

A celebrated and critically acclaimed chef with years of experience in the world of Italian gastronomy, he knows that the key to great Italian food is the freshest ingredients.

That’s why he grows a lot of his own herbs and vegetables and even edible flowers, like those beautiful Bachelor Buttons in the image above.

It’s just one of the things that sets his menu apart from the rest.

Click here for our current menus.

And please call (512) 349-7667 to reserve now!

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