Osteria Zanchetti

The story

Osteria Zanchetti, Fossombrone: Country Cooking and Seasonal Cuisine

The Osteria and Its Spirit

“L’osteria nasce negli stessi vicoli dove in passato il profumo dei cibi e il vociare della gente riempiva l’aria di un’atmosfera che oggi voglio ricreare per te.” This sentence, from the restaurant’s own story, captures the essence of Osteria Zanchetti. Located in the historic alleys of Fossombrone, it brings back the scents and sounds of a past era. The decor – doors, tablecloths, cutlery, lights, colours – is designed to evoke a 1920s osteria, but with a modern touch. The atmosphere feels both nostalgic and current.

The Host and the Kitchen

At the helm is Luca Zanchetti, who calls himself l’Oste – the host. His philosophy: “rendere felice le persone” – to make people happy. The kitchen reinterprets local tradition, drawing from the cooking of grandmothers and the futurist Italy of the 1920s. The style is contemporary, and ingredients come from small local producers who practice organic and biodynamic agriculture, many part of Slow Food presidia. The Michelin Bib Gourmand recognises Osteria Zanchetti for its good quality, good value cooking – a fitting nod to this straightforward yet refined approach.

Seasonal Country Cooking

The menu changes frequently, driven by what the land offers each day. Dishes like panzanella, tataki di bisonte, and quasi Cesar Salad show a creative hand with local ingredients. Pastas are made in house: gnocchetti, tacconi, maltagliati, cappelletti. Second courses include coniglio in potacchio, quaglia al forno, and baccalà. Vegetables take centre stage in spring. Desserts such as Zeta Rocher, semifreddo alla menta, and New York – Cantiano cheesecake round out the meal. A degustation menu is available on certain days, offering a fixed-price journey through the season.

The Wine Cellar

The cantina is panoramic, visible from the courtyard. Wines are predominantly natural, organic or biodynamic, chosen from small producers. The list is organised by distance from the osteria, starting with local bottles from the province, then moving outward across Italy. Amari and distillates are artisanal, reflecting the same philosophy of supporting small-scale craftsmanship.