top of page

Osteria del Borgo

Our weekly day off is Tuesday
We advise that due to the incredible amount of phone calls and emails we receive between April and October, we cannot guarantee to reply all the hundreds of requests we get everyday, apologize for the inconvenience. 

Our Family Restaurant

Osteria del Borgo was born in 2006 from an idea of ​​Mom Nadia, after 13 years of experience in our previous family restaurant.
Her sons Giacomo and Francesco, the current Sommellers of the restaurant and Dad Adriano, the handyman, soon joined her.
Located in the splendid setting of Piazza Grande in the heart of Montepulciano, the Osteria is located on a historic building from years 1270s A.D. , with two internal rooms, one on the ground floor with entrance from Piazza Grande, the other underground with an original barrel vault of pre-Renaissance era. In the summer, the Panoramic Terrace is also available, from which you can enjoy a unique view of the Valdorcia hills and the San Biagio temple.
The menu follows the Tuscan tradition, with handmade pasta and 'zero kilometer' quality ingredients. A 'land cuisine' in which there is no shortage of Florentine steak and great braised meat, game but also vegetarian options. The wine list, curated by Giacomo and Francesco, offers around 600 labels from all over Europe, with particular focus for the products that have made Tuscany famous in the world: from the Chianti Classico, to the Supertuscans, to the Bolgheri Doc up to the Brunello di Montalcino and obviously, the Vino Nobile di Montepulciano. The service is informal but professional, our priority is to make you feel at home.
We are looking forward to meet you!
Nadia, Adriano, Giacomo, Francesco and the Staff. 

The Osteria Menu

Potatoes and Chicory Flan with Pecorino Fondue (C, G) € 12.00
Platter of Canapes, Tuscan Cold Cuts and Pecorino di Pienza (A,C,D,G, H,I,L,J) € 13.00
Mix of Pecorino di Pienza with Homemade Jams (G, H) € 13.00
Beef Tartare with Low-Temperature Egg Yolk and Caramelized Onions (C) € 13.50
‘Cinta Senese’ Cold Cuts Platter(local free-range pig) € 15.00
Goose Breast Carpaccio, Marinated in Citrus and Pink Pepper with Reduction of
Raspberries and Wild Fennel (A) € 15.00
Pici all’Aglione(Mildly spicy tomato sauce with local Aglione garlic) (A,C) € 11.50
Pici with Tuscan Ragù(Tuscan take on Bolognaise) (A, C ,I,L) € 12.00
Tuscan Ribollita Soup with Herbs-Flavored Croutons (A,I) € 10.00
Pici with Carbonara of Cinta Senese and Pecorino di Pienza (A, C, G,) € 13.50
Gnocchi with Farmyard Ragù of Guinea Fowl, Chicken, Rabbit (A, C ,I,L) € 15.00
Risotto with Scents of Wild Herbs, flavored with Lavender Seeds (G) € 15.00


  * Pasta is strictly hand made, daily from our kitchen to you!


Fiorentina steak(Price per 100 grams, minimum 1 Kilogram/2,2 Pounds) € 5.50
Beef Filet, Layered with Grilled Vegetables and Smoked Provola, wrapped in
Lard on Artichoke Petals(G) € 22.00
Stuffed ‘In Porchetta’ Rabbit with Lemon-Sauted Spinach Leaves (G) € 18.00
Tagliata Steak with Aromatic Herbs € 18.00
Vino Nobile Braised Beef Cheek , with Celeriac and Elderflower Cream (A, I,L) € 20.00
Wild Boar Stew with Toasted Bread (A, L) € 18.00

Salad from the Garden € 5.50
Fagiolini Freschi con Citronette alla Mentuccia (J) € 5.50
Roasted Potatoes with Turmeric and Thyme (L) € 5.50
Roman Artichokes (L) € 6.00
Grilled Vegetables au Gratin (with Herb-Flavored Breadcrumbs) (A,I) € 6,00

Tiramisù della casa  € 6,00
Panna cotta (Chocolate, Caramel or Berries) € 5,50
Cheesecake (Chocolate, Caramel or Berries) € 6,50
Berries Semifreddo € 6,00
Cantucci & Vinsanto Semifreddo € 6,00
Cantucci & Vinsanto € 6,50
Apricot or Cherry Crostata € 5,50

The Wine List

Our wine list features the great local products such as Brunello di Montalcino, Chianti Classico, Supertuscans, Bolgheri Doc and of course the Vino Nobile di Montepulciano. In addition to Tuscan Gems, a large assortment of wines from the rest of Italy and France, from the great whites of the north to the passito of the south, from Champagne to Bordeaux. The list can count approximately 600 labels, selected by Giacomo and Francesco Maramai
bottom of page