By Our Editorial Staff
In the past, the restaurant we are in – opened in 2023 – was a large 18th-century house where horses were changed and pilgrims rested as they travelled – then as now – along the Via Francigena. We are surrounded by history. It is no coincidence that here you dine beneath a vaulted ceiling built with magnificent stone from Bagno Vignoni. All of this is enhanced by the exquisite dishes of the family-run osteria of Marcello, Renata, and Giulia – for a 100% Tuscan experience.
Walking in feels like stepping back into medieval times: everything is ancient and atmospheric, from the restaurant’s name and façade to the dishes prepared with the creativity and experience of chef Renata.
“Our philosophy of cuisine,” explain Renata, Marcello, and Giulia, “is agricultural, which means using raw ingredients sourced from local farms – wines, cured meats, cheeses. Everything comes from the Val d’Orcia, and the dishes follow its tradition.”
The seasonal menu includes appetizers such as the large charcuterie board (prosciutto, anchovies with pesto, savory tart, cheeses with seasonal jams like fig, onion, pear and ginger, or grape and walnut). Even the vegetables come from our own gardens. Among the starters are also crostoni (toasted bread with toppings) such as pecorino, prosciutto, and figs; pear and honey; the classics with cured pork belly and pecorino; anchovies and mozzarella; prosciutto and mozzarella…
First Courses
The highlight is the handmade pasta: pici, tagliatelle, ricotta and spinach tortelli, pumpkin tortelli, gnocchi—dressed with cacio e pepe (made with Pienza pecorino), Valdichiana garlic sauce, meat ragù, breadcrumbs and truffle, Cinta Senese pork ragù, zucchini and sausage, pancetta and chestnuts. In winter: spelt and potato soup, bean soup, baked onion soup, pappa al pomodoro…
Second Courses
Here too, the experience is rich in flavor and a reflection of the territory. Mixed grill with sausages, ribs, and pancetta; veal steak; stew with chestnuts and apples; and, upon request, sliced beef steak. Among the side dishes: fagioli al fiasco (beans slowly cooked in a flask with garlic, rosemary, sage, and onion) or, especially in summer, salads perfect also for vegetarians, with variations including spelt, quinoa, couscous—for a flavorful, customizable dish. Don’t miss the fried zucchini flowers.
Desserts
The classics: cantucci with vin santo, the house cake that changes with the season, cherry and chocolate tarts, ricotta, figs, chocolate cake, cheesecake, gelato, panna cotta, tiramisù with homemade shortbread cookies. Gluten-free options are also available for those with intolerances.
Wines and Craft Beers
Marcello is a sommelier, and the wine list reflects his careful selection of the region’s finest labels—from Montalcino, Montepulciano, and beyond. There are also numerous craft beers from local breweries such as Olmaia, Saragiolino, Birrificio Amiata, and Gli Artisti della Birra. Even the soft drinks and fruit juices are produced in Tuscany.
The restaurant is the fulfillment of a dream.
“People come back and leave happy, and for us, that is a source of pride.”
The restaurant is located near the historic Via Cassia, in the heart of the Val d’Orcia, just steps from Bagno Vignoni, Bagni San Filippo, San Quirico d’Orcia, and Pienza. Stepping outside, you are greeted by an incredible terrace overlooking the rolling hills of Bagno Vignoni and Vignoni Alto. Inside, you can also purchase products from the farm, such as spelt, flour, aglione garlic, as well as wine and olive oil. Finally, guests can also stay at the farmhouse next to the restaurant—for a truly 100% Tuscan experience.
Info: La vecchia Stazione – Via Case Sparse la Poderina 18, Castiglione d’Orcia (Siena) / Tel 0577 602758 – agriturismolavecchiastazione@gmail.com