Nestled in the beautiful setting of the Sienese countryside, the restaurant Osmosi in Montepulciano shines under the guidance of Chef Mirko Marcelli. Conceived and opened during the Covid era, Osmosi quickly made significant strides, earning a Michelin Star in the 2024 edition, a testament to the exceptional quality of its cuisine and its steady growth, securing its place in the Olympian heights of Italian cuisine.
A story of resilience and innovation
Simone and Elena, the owners of Osmosi, transformed an old farmhouse overlooking Sangiovese and Merlot vineyards into a fine dining restaurant, blending experience with innovation. After managing an osteria in Montefollonico for twenty years, they embarked on a new gourmet journey during the pandemic, maintaining the warm hospitality and informality that characterized their previous venture. “We imagined that after Covid, we would need to provide substance to people. No sensations, no foams, no airs so that the entire project takes its roots on the essence of cuisine,” Elena explains, emphasizing the importance of concreteness and quality in their dishes.
Osmosi offers a modern and well-curated culinary experience, from the informal yet professional service to the innovative menu of Chef Mirko Marcelli, born in 1998 and originally from Rome. The restaurant, which opened in June 2021, has quickly gained recognition for the quality and originality of its cuisine.
The Tasting Menu
The gastronomic journey at Osmosi begins with a delightful amuse-bouche and unfolds through dishes that challenge appearances. One example is the herb “risotto,” which is finely chopped squid accompanied by turnip tops, chorizo, and squid ink. This dish demonstrates the chef’s skill in surprising and delighting diners. The Milanese-style breaded sweetbreads, crispy and served with carrot, marjoram, and apple mustard, is another example of Osmosi’s creative and expertly executed cuisine. The onion immersed in pecorino cream, paired with a dessert wine, offers a perfectly balanced harmony of flavors.
The risotto al Parmigiano with gentian root is described as the most daring dish on the menu, offering an intense and surprising taste experience. The hare ravioli with juniper and turnip juice are delicious. The pigeon, served with celeriac and spinach, followed by the leg to be eaten with the hands, embodies excellence and tradition. The yuzu sorbet and the final dessert of apple and hay ice cream close the meal with fresh and delicate notes.
A welcoming and refined environment
The décor of Osmosi offers a light and hospitable atmosphere with a mix of rustic and contemporary elements. The two dining rooms can accommodate about thirty guests, ensuring an intimate and personalized experience. Simone and Elena, with their young staff, welcome guests with warmth and professionalism, making each visit a special occasion.
For those wishing to discover modern and refined cuisine amidst the beauty of the Sienese countryside, Osmosi offers a culinary journey worthy of attention.
Alessandro Creta
Photos by Officina Visiva