The Osteria is in the Antinori family owned Abbey - Badia a Passignano. Opened in 2000 with Marcello Crini at the helm and Matia Barciulli in the kitchen, the restaurant earned its first Michelin star last year. Its ethos is to showcase classic Tuscan cuisine, ideally complemented with Antinori wines.
Dinner was very good. Some dishes did not quite hit the mark, in particular it was a shame that the pasta lacked the delicate, silken quality that one would expect. As well as accolades, the pressure that is often associated with Michelin Guide awards can become an unhealthy influence on restaurants, for guests and staff alike. There is a long, hard road marked out for those wishing to rise through the ranks to achieve the celebrated three star status, but the stigma associated with losing just one star can be detrimental to a future success.
Le Nostre “Frattaglie”
Panino al Lampredotto
Millefoglie di Lingua e Verza
Our Interpretation of Offal
Millefeuille of Tongue and Savoy Cabbage
Taglierini al Profumo di Timo, Colatura di Acciughe, Briciole di Pane e Crema di Cavolfiore
Thyme Flavoured Taglierini, Anchovy Essence,
Breadcrumbs and Cauliflower Cream
Agnello di Latte:
Il coscio Stufato con Crema di Sedano Rapa
Il Carré in Crosta di Erbette con Flan di Asparagi