In the middle of an unhurried journey along the via Francigena, Futura Osteria offers you an ideal stop: an intimate corner of Tuscany, where you can enjoy the recipes of an ancient tradition emphasizing the future.
At our tables, you will find the product of a continuous reinterpretation of the generous regional “osteria”: simple, tasty ingredients, carefully chosen and treated with the creativity and the rigour of a personal and modern cuisine. Even our wine list is the result of a passionate quest, traveling from Chianti but running up and down around the boot, because we want you to enjoy unexpected food and wine delights.
OUR CUISINE OF TOMORROW
We bake bread, roll fresh pasta, refine selected cheeses, make cured meats, grow our own vegetable garden
Our menus always follow the rhythm of the seasons, in respect of the availability and freshness of the ingredients, but we like to vary, revisit, amaze. That is why we are constantly changing our offer with weekly variations.
A TASTE LAB
With traditional ingredients
At Futura Osteria we use seasonal fruits and vegetables, harvested in our garden or purchased by our trusted manufacturers. The cheeses and meats are the result of extensive research and selections made on short shipping. We prefer what is produced as close as possible to our kitchen, to avoid long trips and stays in the fridge that would stress the raw materials.
Futura Osteria has been awarded with the prestigious 3 Gamberi recognition by Gambero Rosso and the "Bib Gourmand" by MICHELIN Guide
OUR PRESENT COMMITMENT AND FUTURE VISION
We believe in sustainability and small daily choices that help limit the negative impact on the environment
At Futura Osteria, we have managed to reduce the use of plastics for food preservation by 70% and considerably decrease water and gas consumption; in addition, we have decided to use only environmentally friendly, non-aggressive and non-polluting detergents.
SAMUELE IN THE KITCHEN
Samuel Bravi was born in Colle val d'Elsa in 1978. He studied accounting, then decided to travel. The choice of kitchen germinates in New Zealand, grows in Florence, blossoms in Imola, flourishes in Abbadia Isola.
NICOLA IN THE HALL
Nicola Saporito was born in Siena in 1974 and by last name and vocation, he studied at the Hotel School and worked at the “Leggenda dei Frati” restaurant. From his experience, he understood how crucial rigour and play are in his work.
REVIEWS