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our italian kitchen of tomorrow

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.

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At Abbadia Isola, Monteriggioni

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.

L'Osteria

Our Kitchen of Tomorrow

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.

a Abbadia Isola, Monteriggioni

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.

Our Kitchen of the Future

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.

Taste
Workshop

Our Traditional Ingredients

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.

Our Kitchen of the Future

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.

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, it grow in Florence, blossoms in Imola, flourishes in Abbadia Isola.

Nicola

in the hall

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.

Minuta

Vivande & Bevande

Discover our Menus and our Suppliers

Our Suppliers

Macelleria Ceccatelli

Carne di Manzo
Greve in Chianti

Salcis

Carni Suine e Avicunicoli
Monteriggioni

Fabio Mazzone

Formaggi Pecorini
Olbia

Santa Margherita

Formaggi Caprini
Ville di Corsano

Tenuta Bichi Borghesi

Olio
Monteriggioni

Chioccioland

Lumache
Colle di Val d'Elsa

Il mi' babbo

Verdure e Selvaggina
Colle di Val d'Elsa

Giovannini tartufi

Tartufi Bianchi e Pregiati
Volterra

Pastificio Martelli

Pasta Secca
Lari

Valle dell'Oasi

Legumi e Cereali
Castiglione del Lago

Roberto Deiana

Farina di Grano Duro
Montecastelli Pisano

Maria Clemente

Pasta fresca
Imola

Find Us
on the map

Open at
Lunch & Dinner

From 12.30 to 14.00
From 19.30 to 22.00
Closed on Monday and Tuesday


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