Est. 1962 · The Marchetti Family

Osteria
Verde

Rustic country cooking, drawn from the cypress-lined
hills of Tuscany

The Menu

Our Kitchen

Three generations at one wood-fired hearth

Every plate begins in the garden and the market at dawn — pasta rolled by hand, secondi cooked low and slow, sauces built over hours. This is the unhurried cooking of the Tuscan countryside, served the way the family has always known it.

To Begin

Antipasti

Bruschetta al Pomodoro 14

Charred sourdough rubbed with garlic, piled with sun-ripened vine tomatoes, hand-torn basil and a thread of cold-pressed olive oil.

Vegetarian

Burrata Pugliese 18

Cream-filled burrata torn over slow-roasted peppers, peppery rocket and pine nuts toasted to a warm, golden crunch.

Vegetarian

Calamari Fritti 16

Tender squid in a feather-light semolina crust, fried golden and served with bright lemon and a saffron aioli.

Bresaola di Manzo 17

Air-cured beef sliced paper-thin, dressed with lemon, shaved Parmigiano and a scatter of toasted walnuts.

Halal Cured Beef

Made by Hand

Primi & Secondi

Tagliatelle al Tartufo 28

Hand-rolled egg pasta folded through silken butter, finished with shaved black truffle and Parmigiano aged 24 months.

Signature

Risotto ai Funghi 24

Carnaroli rice stirred slowly with earthy wild porcini and finished with mascarpone for a deep, velvet richness.

Vegetarian

Agnello Brasato 34

Lamb shank braised for hours until falling-tender, set on soft rosemary polenta with a deep, glossy roasting jus.

Chef's Choice

Bistecca alla Fiorentina 42

Thick-cut Chianina beef seared over olive wood, rested and carved at the bone, with rosemary potatoes and sea salt.

For Two · Halal Beef

The Finale

Dolci

Tiramisù della Nonna 12

Savoiardi soaked in dark espresso, layered with whipped mascarpone cream and dusted with bittersweet cocoa.

Panna Cotta ai Frutti 11

Slow-set vanilla bean cream, trembling soft, crowned with summer berries macerated in their own bright juices.

Cantucci con Crema all'Arancia 10

Twice-baked almond biscuits, crisp and fragrant, served warm with a smooth house-made orange-blossom cream.

House-Made

A Place at the Table

Sit with the famiglia

An evening at Osteria Verde unfolds slowly — the way a Tuscan supper should. Book your table and let the kitchen take its time.

Book Your Table

OsteriaVerde

Three generations at one wood-fired hearth

Antipasti

Primi & Secondi

Dolci

Sit with the famiglia

Osteria
Verde