The Osteria is open Wednesday–Sunday for dinner, and Saturday–Sunday for lunch. The menu changes monthly, following the season and what’s growing — often at our own Tenuta Montiolo, always from producers we know and respect.

Leading the kitchen is Jacopo Stanghetti, a Roman chef whose cooking honors Italian tradition without being bound by it. You might find wild boar and chestnut agnolotti with blue goat cheese, a saffron risotto, or the New York Burger with caciocavallo, bacon, and a house-made potato bun — a menu fixture and a statement of identity.

Almost all ingredients, wines, and beers are certified organic or come from producers following regenerative practices. Exceptions are clearly noted on the menu.