The story
At Futura Osteria in Castellina Scalo, the kitchen is led by Samuele Bravi, whose culinary path began in New Zealand, blossomed in Florence, and found its full expression in Abbadia Isola. In the dining room, Nicola Saporito brings a philosophy of rigor and playfulness, honed from his studies at the Istituto alberghiero and experience at the Leggenda dei Frati. Together, they have created a place where the generous spirit of the regional osteria is continuously revisited.
The result is a personal, modern cuisine built on simple, flavorful ingredients. The team bakes their own bread, rolls fresh pasta, and cultivates their own garden. Menus change weekly, following the rhythm of the seasons. You will find fruit and vegetables from their own garden or trusted local producers, and cheeses and meats sourced from a short radius to avoid long journeys that stress the raw materials. The wine list is equally passionate, starting with Chianti but traveling the length of Italy to offer unexpected delights.
This commitment to quality and sustainability has earned Futura Osteria both the 3 Gamberi from the Gambero Rosso guide and the Bib Gourmand from the Michelin Guide, recognizing good quality, good value cooking. The restaurant has also reduced plastic use by 70% and uses only ecological detergents, reflecting a belief in small daily choices that limit environmental impact.
Set in the ancient village of Abbadia Isola along the Via Francigena, the restaurant occupies a historic space whose renovation has preserved its original charm. Whether you are drawn by the homemade pasta, the carefully selected salumi and cheeses, or the creative dishes that dare to surprise, this is a place where the past, present, and future of Tuscan cuisine meet.
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