Cooking, Marco Ferri
Marco Ferri, Osteria del Borgo
How we work in the kitchen and cellar.
The kitchen
Marco Ferri opened Osteria del Borgo to cook the Tuscany he has always known, learned at home and refined over years of working in different kitchens. The result is a menu that starts from traditional dishes, from pici to chianina beef, and brings them to the table with more contemporary techniques: precise cooking, careful presentation, portions designed to be enjoyed without weighing down the evening.
The dining room and terrace
The indoor dining room seats 40, in an understated setting that lets the food do the talking. In summer we open the terrace, overlooking the rooftops of the historic centre, where we serve the same menu in a more relaxed setting. Both spaces are suited to dinners for two, working dinners and larger tables, including private occasions on request.
The cellar
In our cellar we keep a selection that starts with Vino Nobile di Montepulciano, our own local appellation, and extends to other Tuscan labels. The wine list follows the food course by course: by the glass for those who want to try several labels, by the bottle for those who want to take their time with a vintage.
Service
We're open Tuesday to Saturday for dinner and at weekends also for lunch, closed on Mondays. In the dining room we offer attentive service without excessive formality: we want anyone who sits at our table to feel welcomed, not watched.
Marco Ferrichef
Gallery
From the dining room and kitchen
- seats in the dining room
- 40
- summer terrace
- 1
- evenings a week
- 6
- Vino Nobile from our cellar
- DOCG
Book your table
Let us know the day and number of guests: we'll reply with availability within the day.
- Menu with allergens listed
- Summer terrace with rooftop views
- Vino Nobile di Montepulciano cellar