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An osteria tucked into a medieval hamlet off the Via Francigena, inside what were once a monastery's wine cellars. The format leans into fixed tasting menus built around whatever the kitchen garden is producing, with portions that suggest the monks ate well. The Florentine steak over embers is always on, and the cured meats and cheeses are made and aged in-house. A Michelin Bib Gourmand, with a terrace that earns the word atmospheric.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Florentine steak
“In addition to the menus, there is always Florentine steak cooked over the embers, as well as the option of ordering the selection of cured meats made by hand in the osteria and cheeses matured in-house.”
Michelin Guide
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