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The Chef recommends: “Char-grilled venison with mixed berries, wild roots and herbs”

The menu at Osteria del Borro changes as the year turns to offer quality dishes that enhance the genuine flavours of traditional local Tuscan cuisine, using strictly seasonal produce. Nature also has unique, precious fruits to offer in autumn, which Andrea Campani, the Osteria’s executive chef, features in his dishes. One that should not be missed is “Char-grilled venison with mixed berries, wild roots and herbs”, a robust but refined dish that goes perfectly with a glass of Alessandro dal Borro, the winery’s pride and joy.

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