Osteria Le Logge
Installed in a beautifully preserved 19th-century pharmacy on Via del Porrione, Osteria Le Logge has been feeding Sienese and discerning visitors since 1978 with an unwavering commitment to local ingredients and classical Tuscan technique. The walnut cabinets still hold old apothecary jars, the ceiling is vaulted brick, and the pici cacio e pepe is the stuff of dreams.
What to Order
Start with the crostini di fegatini — chicken liver pâté on grilled bread, sharpened with a splash of vin santo — a dish so Sienese it practically has citizenship papers.
For a primo, the hand-rolled pici (thick, spaghetti-like pasta) with wild boar ragù or with cacio e pepe is essential. The kitchen makes pasta fresh daily and it shows in every chewy, sauce-clinging strand.
For secondo, the Chianina beef tagliata rested in rosemary oil and the slow-braised cinghiale (wild boar) with polenta are both outstanding. Leave room for the cantucci with a generous pour of Vin Santo.
The Wine List
The cellar is a serious document of Tuscan wine, with particular depth in Brunello di Montalcino, Vino Nobile di Montepulciano and Chianti Classico Riserva. Ask the sommelier to suggest a glass from a smaller producer — they always have something interesting open.
By-the-glass options are generous and fairly priced, making it easy to match a different wine to each course without breaking the budget.
Practical Notes
Reservations are essential, especially for dinner Thursday through Sunday and during the Palio weeks in July and August. Book at least a week ahead via their website or by phone.
Lunch is slightly more relaxed and often better value — the two-course lunch menu with wine hovers around €35 per person.
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