In the middle of an unhurried journey along the via Francigena, Futura Osteria offers an ideal stop: an intimate corner of Tuscany, where you can enjoy the recipes of an ancient tradition emphasizing the future.
Along the via Francigena, near Monteriggioni, sits the small medieval town of Abbadia Isola, with its splendid Romanesque church and other ancient buildings that formed the monastery and its annexes. Future Osteria is located in the cellars where the Monks kept their wines and for the summer we have a quiet terrace, sheltered by high walls of the Abbey, which overlooks a charming square.
We look forward to Futura Osteria to offer our reinterpretation of generous “osteria toscana”: simple, tasty ingredients, carefully chosen and treated with the creativity and the rigour of a personal and modern cuisine. Our wine list is the result of a passionate quest, traveling from Chianti but runs up and down a bit around the boot. Because we want to put on the table in peace and enjoy good food and wine and never discounted. just as we like.
At Futura Osteria we produce bread and pasta and refine some meats, like the “gota lessa”, “capocollo” and “bresaola”. Our recipes always follow the rhythm of the seasons, in respect of the availability and freshness of the ingredients, but we like to vary, revisit, amaze. Therefore we expand continuously our menu changes weekly and daily specials, according to product availability and whim.
In 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 they would stress the raw materials.
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, it grow in Florence, blossoms in Imola, flourishes in Abbadia Isola.
Nicholas Saporito was born in Siena in 1974 and by last name and vocation, he studied at the Institute of hotel and lives the “Leggenda dei Frati”. His experience has drawn awareness than matter rigour and the game.
Formaggi freschi toscani
Carni Suine e Avicunicoli
Colle di Val d'Elsa
Verdure e Selvaggina
Colle di Val d'Elsa
Carni ovine e bovine
Colle di Val d’Elsa
Legumi e Cereali
Castiglione del Lago
Tartufi e funghi freschi
on the map