What's New

If you've been looking for fresh pasta in Austin, you know that finding the real thing takes a little searching. There's a lot of dried pasta on menus around town — which is fine for what it is — but fresh pasta is a different category altogether, and it deserves its own conversation. At Siena Ristorante Toscana, we've been serving fresh pasta every single day for 26 years. It's one of the things we're most committed to, and it shapes the menu in a way that's hard to replicat

There's a reason Austin has kept coming back to Siena for 26 years. On Monday nights, you can test that theory for $26. Every Monday, all evening, we run the $26 Dinner for 26 Years — a two-course Roman pasta menu available at the bar, the patio, the cocktail area, and the dining room. No time limit. No fine print. Twenty-six dollars, two courses. If you've never been to Siena, this is a good night to come for the first time. If you're looking for an affordable date night in

Most people's mental image of bolognese is a thick, tomato-heavy meat sauce on spaghetti — the American-Italian version that became its own thing somewhere in the translation. The original from Bologna is already different from that: less tomato, more meat, fresh tagliatelle, built over hours. The Tuscan version is different. Bologna and Tuscany Are Not the Same Kitchen Ragù alla Bolognese is from Emilia-Romagna — the region just north of Tuscany. They share a border and a tr

A breakdown of what is going on every night at Siena — from the $26 Monday pasta dinner and $45 three-course to Wine Lovers Wednesday, Thirsty Thursday, and the rotating weekly chef specials.

Every Wednesday at Siena, every bottle on our wine list is 25% off. All evening. Every table — no hoops. No catch. Wine Lovers Wednesday exists because good wine is better when it's approachable. A quarter off changes the conversation around a bottle you've been curious about but haven't ordered yet. A Sagrantino from Umbria. A Super Tuscan that is worth every penny even before the discount. Whatever your server has been waiting for an excuse to recommend. The Details When: E

Pasta Mondays: A $26 Dinner for Our 26th Year Siena opened in Austin in March 2000. To mark our 26th year, we're running a two-course dinner every Monday for $26. First course is your choice of Caesar salad or soup of the day. Second course is one of four Roman pasta classics, all made with fresh tagliatelle. Cacio e Pepe — Fresh tagliatelle, Pecorino Romano, toasted cracked pepper. Carbonara — Fresh tagliatelle, Pecorino Romano, egg yolk, guanciale, cracked pepper. Amatricia

Italian Riviera Wine Dinner: Five Courses, Five Pairings. Wednesday, May 6, 2026 | 6:30 PM | $135 per person Prepaid reservations only. Tax and gratuity not included. Seating is limited. Reserve by phone at (512) 349-7667 or email events@sienarestaurant.com We moved the date on this one. If you had April 29 on your calendar, we appreciate your patience — May 6 is the night. The full menu is [HERE]. Why these wines If your mental file for Italian wine runs through Barolo, Brun

We moved the date on this one. If you had April 29 on your calendar, we appreciate your patience — May 6 is the night. View the new information HERE

Mothers deserve a good meal with the people who matter most. We've been part of those moments in Austin since 2000 — 26 years of Sunday tables, special occasions, and the kind of lunch that makes memories. This Mother's Day, we're serving brunch so mom doesn't have to cook. Reservations are available from 10:00 AM to 3:00 PM on Sunday, May 10. The prix fixe is $70 per person. How to Reserve Reservations are required and can be made HERE A credit card is required to hold your

For the first time, $10 cocktails are available at every table in the restaurant. Every Thursday from 4:30 to 6:30 PM, our full signature cocktail list is yours at that price, whether you're sitting at the bar, on the patio, or having dinner in the dining room. This is something new for Siena, and we think it's long overdue. Can you imagine saying "no" to a $10 cocktail in Austin? The Cocktails Godfather Maker's Mark Bourbon and Amaretto Disaronno — simple, strong, and exac

Every Tuesday from 4:30 to 6:30, we're pouring $5 house wines and $10 premium wines in our bar, cocktail area, and patio. Whether you're in the mood for a bright Pinot Grigio or a bold Tuscan red, it's a good excuse to explore Italian wines without committing to a full bottle. Our bar has always been one of the quieter ways to experience Italian food in Austin. Stone walls, warm lighting, and a full dinner menu if something catches your eye. A $5 glass of wine and a plate of

Wednesday, April 1st, 2026 at 6:30 PM $125 per person (tax and gratuity not included) Prepaid only – Reserve your spot now Call (512) 349-7667 or email events@sienarestaurant.com On Wednesday, April 1st at 6:30 PM, Chef David Hernandez is leading a tour through Tuscany — the region this restaurant was inspired by 26 years ago, and it shows up every night in our building, the wines we pour, and the ingredients we reach for. This dinner is a chance to slow down as each course m

Finding a good date night restaurant in Austin takes more thought than most people give it. A place can have excellent food and completely fail as a date — too loud, too bright, too casual, or so trendy that the room becomes the distraction instead of the person across the table. The factors that actually matter are quieter than the marketing: the noise level, the lighting, whether the space feels like it has some age to it, and whether you can linger over a glass of wine wit

Sunday, April 5, 2026 Open 10:30 AM -3:00 PM $60 per person $12 Kids Menu Available Reservations recommended. Call (512) 349-7667 or book HERE MENU - Choice of one of each course Antipasti Soft Boiled Egg Avocado Toast Tomatoes, Lemon Oil, Parsley, Slab Bacon Breakfast Meatballs Breakfast Sausage Polpetti, Cheese Grits, Cream Gravy, Green Onion Cotton Candy Crispy French Toast Vanilla Whipped Cream, Maple Syrup Whipped Ricotta Spicy Honey, Calabrian Chili, Crispy Garlic, Basi

Tommasi Estate Wine Dinner – February 25th Wednesday, February 25th, 2026 at 6:30 PM $149 per person (tax and gratuity not included) Prepaid only – Reserve your spot now Call (512) 349-7667 or email events@sienarestaurant.com On Wednesday, February 25th at 6:30 PM, Paride Nardotto from Tommasi Estates is coming in to pour some of their flagship wines – the ones that have made this family’s reputation across nine Italian wine regions. Paride knows these estates inside and out.

Steak & Lobster $49 We’re giving you a reason to look forward to Mondays. Wood-grilled New York strip and cold water lobster tail, served with roasted potatoes and warm butter. […]

Austin loves a good piece of meat. Wood-fired steaks, brisket, smoked ribs — the city has deep roots in that tradition. But there's another way to approach a quality cut, one that's been practiced in Tuscany for centuries and shows up on far fewer menus here: the costata di maiale, the Italian pork chop. What Makes an Italian Pork Chop Different The word costata refers to a bone-in chop cut from the rib section — a thick, well-marbled cut that can hold up to high heat without

If you've spent time in Tuscany, you know cinghiale. Wild boar is woven into the fabric of the region — in the hill towns, the butcher shops, the trattorias that have been feeding the same families for generations. In Austin, it's a rarer find. Siena Ristorante Toscana has had cinghiale on the menu since the early days, and it remains one of the dishes people come back for, often after a long time away. What Is Cinghiale? Cinghiale is the Italian word for wild boar. The meat

Calamari gets ordered at Italian restaurants all over Austin, but the quality varies a lot depending on where you go and how they prepare it. It's one of those dishes that's easy to do adequately and genuinely difficult to do well. Here's what separates the good versions from the forgettable ones — and what else to consider when you're deciding how to start the meal. What Makes Good Calamari Fritti Calamari Fritti — flash-fried squid — is one of the most traditional Italian a

Truffle has a way of dividing opinion. Used well, it's one of the most compelling flavors in Italian cooking — earthy, almost fungal, with a richness that sits on the palate long after the bite is gone. Used poorly, it becomes a marketing word attached to a dish that mostly tastes like truffle-scented oil and not much else. The difference lies in how the kitchen uses it and what it's paired with. At Siena Ristorante Toscana, the Fettuccine ai Funghi is the answer to what truf