Osmosi

Osmosi is part of the Fattoria Svetoni, a hotel with beautiful guestrooms housed in a historic villa overlooking vineyards in open countryside, and which also boasts a winery dating back to 1865. The restaurant is situated inside the old building, as well as on a modern veranda with views over the surrounding countryside through its floor-to-ceiling windows. Although Mirko Marcelli’s cuisine features some local specialities, it also includes more creative fare, hence the appearance of the famous local Chianina beef alongside an innovative gentian root rice dish. Other meat options include delicious breaded sweetbreads with peas, teriyaki and goat’s cheese, and duck with chard, confit leek and Cajun spices (a typical North-American spice mix). Guests have real freedom of choice with three tasting menus from which courses can also be chosen à la carte style. Enthusiastic owner Simone, ably assisted front of house by the friendly Elena, is on hand to help with recommendations from the detailed wine list.

A restaurant inside a wine estate

Osmosi sits at Villa Svetoni, a hotel and vineyard property with a historic winery on site.

Freedom inside structure

Three tasting menus are defined by length, but the service is built to let guests mix and match, tasting-menu logic with à la carte freedom.

Contemporary Tuscan cooking, not postcard Tuscany

Local anchors like Chianina beef sit beside riskier flavours and technique, including bitter gentian and spice-led combinations.

Signature Ingredients

• Chianina beef: the local Tuscan benchmark, positioned as a headline ingredient in the restaurant's repertoire.
• Gentian root: used to push bitterness and aroma into an inventive rice dish.
• Sweetbreads: one published combination runs sweetbreads with peas, teriyaki and goat's cheese.
• Duck and chard: another example, finished with confit leek and Cajun spices.
• Estate and regional wines: a detailed list, anchored by the property's bottles.

Tasting menus

• Three formats built around different lengths, with the option to choose courses in an à la carte style.
• 9 courses, a trust-based menu built around the kitchen's freedom.
• 7 courses, seasonal cooking with wider influences.
• 5 courses, an expression of local territory.

Setting

• Dining room inside Villa Svetoni, with a modern veranda and wide vineyard views.
• Part of a wine estate with a historic winery (founded 1865).