Futura Osteria Di Abbadia Isola

Impeccabile nel formato, nella sostanza... in tutto. Sapori, profumi, gusti di un tempo, della tradizione, del territorio... rivisti, rivisitati e riprodotti dallo chef Samuele Bravi in maniera ineccepibile. Sala gestita magistralmente dal maitre sommelier Nicola Saporito capace di consigliare abbinamenti per ogni portata. Futura Osteria è un punto di riferimento sicuro, un approdo enogastronomico certo in un panorama culinario di grande incertezza e inconsistenza. Bravissimi e complimenti.

This restaurant had been recommended to us by the owners of the apartments where we were staying in Siena which was backed up by the Michelin Gourmand rating. First challenge was to find the restaurant which is tucked away at the back and side of the monastery. There are no signs directing you where to go and it was just by chance that we decided to go down an external stairway and then walk along a path which lead to an archway and voila! the front door. Restaurant is not large and has bear tables with largely plastic chairs. Menu was via a bar code and offered three different degustation options. There were three courses for EUR35 which included a choice between two dishes for each of the entrees and the mains. Next was five courses for EUR45 which just added weekly cheese and pork dishes to the earlier three courses. The final option was seven courses for EUR65 which didn't introduce any new dishes, the previous options for entrees and mains were simply dispensed with. This meant that apart from the weekly cheese offering, there were only six different hot dishes in total on the combined degustation menus. Separately you could have ordered a plate of cold cuts EUR30 and Beefsteak Fiorentina various prices. We chose the three courses for EUR35 and we all had the Spinach pie and ricotta cheese as an entree. For mains we had the Ribollita, the tortellini with fresh cream and the gluten free option of the pork neck with anchovy sauce. Some of the dishes were OK and others very disappointing, lacking sufficient flavour and not at all appealing to the eye. The Caprese cake with Chantilly cream did not appeal to any of us. Wine list was good as was the service. WeE have visited twice first and last.

The future will look again in this 2022. for its 11th year inaugurates a new amount of great interest and presents with three menus degotation mirror of a kitchen in full sharp with tradition, territory and respect of km zero. the skillful, kind and extremely well-educated hand of the wise samuele chef who echoes the great professionalism of the gorgeous nicola maitre sommelier are the distinctive features of a level food and wine culture. a stop that deserves the maximum vote and not only for the moment of high enjoyment of the palate. Capeau!

Lunch here on Sunday of January. you have alternated exceptional things to others so and so. appetizers (couliflower and almonds and grapes, with ice cream from fegatini to Tuscany) really sublime. pasted wild boar pappardelle. they were too much but really too salty and served with a pecorino powder that was not provided in the menu and that I didn't ask (if they asked me if I wanted to say I don't like it). the seconds we took were snails in wet and cut with lemticchies. acceptable but not exceptional. to the next table was served a second with peas that I am not sure of season in January. as sweet we took the chestnut and was the best I ever had. there is to say that even here it was served with an ice cream not specified in the menu that fortunately I could scan. excellent wine paper, homemade bread good, prices a little less. Maybe a little too much.