Since 1985, the Da Pode restaurant has been welcoming guests in an ancient farmhouse in the Sienese countryside, preserving the genuine atmosphere and the warm hospitality that set it apart. The kitchen, passionately led by Mrs. Lucia and her dedicated team, offers classic dishes from the Tuscan tradition, reinterpreted with respect and creativity.
Starters range from local cured meats to bruschetta, from fresh salads to crostini, and even more elaborate specialties like pheasant or Chianina terrine with onion jam. The first courses, all made in-house, celebrate the flavors of the land: gnocchi, ravioli, and pici are served with sauces of wild boar, mushrooms, truffle, or saffron. Traditional peasant dishes such as ribollita, farro soup, and pasta with chickpeas are also featured.
Among the main courses, the carefully selected Fiorentina stands out, accompanied by grilled free-range chicken, truffle sirloin, carpaccios, and iconic dishes like tripe in a clay pot, Livornese-style cod, and stewed chicken. In autumn, porcini mushrooms take center stage on the menu.
The wine list highlights the local area with selected labels, including Vernaccia di San Gimignano and Chianti Colli Senesi from Tenuta Sovestro. Completing the experience is the aromatic extra virgin olive oil produced in-house, obtained through cold pressing.