Restaurant in Poggibonsi, Italy
Simple, seasonal Tuscan. One euro, real food.
A 2025 Michelin Plate osteria inside a working Chianti Classico borgo dating to 1126, Osteria 1126 offers seasonal Tuscan cooking at the lowest price tier in the area. With a 4.6 Google rating across 369 reviews and dishes like pappa al pomodoro anchoring the menu, it is the strongest case for stopping in Poggibonsi rather than passing through.
A 4.6 on Google across 369 reviews is a strong signal for a single-euro osteria operating out of a medieval borgo in the Chianti hills. Osteria 1126 earns its 2025 Michelin Plate not through ambition or complexity, but through discipline: a young couple cooking simple, seasonal Tuscan food in a setting that has been a working farm, wine bar, and scattered hotel since the year 1126. If you are driving through the Chianti Classico zone and want a genuinely rooted meal rather than a tourist-facing trattoria, book here.
Il Borgo di Cinciano, where Osteria 1126 sits, is a self-contained agricultural estate on the edge of Poggibonsi. That matters for context: this is not a restaurant that happens to have countryside views. The osteria is one working part of a larger organism that includes a farm, a wine bar, and accommodation scattered across the borgo's historic structures. The mood inside is calm, unhurried, and rooted in the rhythms of the estate rather than the energy of a town-centre dining room. If you are coming from the noise of Siena or the foot traffic of San Gimignano, the contrast is immediate.
The atmosphere reads as genuinely local rather than performed-rustic. Stone walls, agricultural history pressing in from every direction, and a pace that matches the season. For a first return visit, the advice is to arrive with time to explore the small aging cellar at the borgo entrance before sitting down — the brief visit adds real context to what you are about to drink.
The pappa al pomodoro is the dish to anchor your meal. It is the clearest expression of what this kitchen does: bread-thickened tomato soup that is deeply seasonal and as Tuscan as anything you will find in the region. Pair it with the Chianti Classico Riserva, which the Michelin record describes as elegant and persistent — a wine that holds its own against the richness of the dish. The menu rotates with the seasons, so second visits will surface different options, but the cooking logic stays consistent: simple ingredients, correct technique, no unnecessary elaboration.
Poggibonsi is often passed through rather than stopped in , a service town on the Via Francigena, useful for petrol and the A1 on-ramp, not usually for dinner. Osteria 1126 is one of the most compelling reasons to actually stop. It represents what the Chianti Classico zone does at its grounded leading: land, produce, and wine presented without the markup or theatre that the more tourist-saturated villages demand. For anyone making a circuit through the Siena province, this is the kind of place that recalibrates expectations about what a simple Tuscan meal can be. It is also the kind of restaurant that locals in the broader commune are quietly proud of, which is a more durable indicator of quality than any single press mention. For more on eating and drinking in the area, see our full Poggibonsi restaurants guide, and if you are planning to stay, our Poggibonsi hotels guide covers options including the borgo accommodation on this estate. Wine-focused visitors should also check our Poggibonsi wineries guide and Innocenti Wine Experiences for contemporary pairings in the area. For bars and broader local activity, our bars guide and experiences guide are worth a look.
This restaurant makes most sense for: travellers moving through Chianti Classico who want a meal grounded in the land rather than aimed at the tourist market; guests staying at the borgo who want to eat on-site without compromise; and returning visitors to Tuscany who have already done the Florentine fine-dining circuit and want something quieter and more honest. At the single-euro price tier, the value proposition is strong for any of these profiles. It is a less obvious fit for groups expecting a high-energy evening or for diners whose priority is creative or contemporary cooking , for that, Caino in Montemerano or L'Asinello in Castelnuovo Berardenga better serve that brief within Tuscany.
Booking difficulty is low. No phone or website is listed in current records, so the most reliable approach is to contact the borgo directly via its accommodation channels or to visit in person if passing through. Given the rural location and limited seat count typical of this format, booking ahead is the safer choice for dinner, particularly on weekends in the spring and autumn high seasons. Lunch on a weekday is your leading chance of a walk-in.
| Venue | Price tier | Style | Booking difficulty | Michelin recognition |
|---|---|---|---|---|
| Osteria 1126 | € | Seasonal Tuscan | Easy | Plate 2025 |
| Enoteca Pinchiorri, Florence | €€€€ | Italian-French contemporary | Hard | 3 Stars |
| Caino, Montemerano | €€€ | Creative Tuscan | Moderate | 2 Stars |
| L'Asinello, Castelnuovo Berardenga | €€ | Tuscan | Moderate | Plate |
Osteria 1126 is part of a working borgo estate outside Poggibonsi, not a standalone restaurant. Arrive early enough to visit the small aging cellar at the entrance. Order the pappa al pomodoro. At the single-euro price tier with a Michelin Plate, expectations should be set around honest seasonal cooking rather than elaborate presentation.
At the lowest price tier, yes , clearly. A Michelin Plate at this price point is rare in Tuscany. The comparison to make is not with other Michelin-recognised restaurants; it is with the overpriced tourist trattorias in nearby San Gimignano, which cost more and deliver less. Osteria 1126 wins that comparison decisively.
Smart casual at most. The borgo setting and single-euro price point make this an informal occasion. There is no indication of a dress code, and turning up in anything you would wear to a countryside farm visit is appropriate.
Yes. A quiet rural osteria at this price tier and pace is well-suited to solo diners who want to eat well without performance or pressure. The calm atmosphere makes it easier to sit and take your time than a louder urban room would.
Innocenti Wine Experiences is the most relevant local alternative if you want a more wine-forward or contemporary experience. For Tuscan cooking at a higher price tier and ambition level, Caino and L'Asinello are the Tuscan benchmarks worth the detour. See also our full Poggibonsi restaurants guide for the broader picture.
No confirmed tasting menu format exists in current records. The kitchen leans toward simple seasonal dishes rather than a structured tasting progression. If a tasting menu format is your priority, Enoteca Pinchiorri in Florence or Caino are better-suited options within the region.
It works well for a low-key, meaningful occasion , an anniversary dinner for two who value place and food over ceremony, or a quiet celebration with someone who knows Tuscany. It is not the right venue if the occasion calls for a grand room or polished service theatre. For that, Enoteca Pinchiorri is the Tuscany benchmark.
Booking difficulty is rated easy, but the rural location and likely limited covers mean weekend evenings in peak season (April to October) warrant a few days' notice at minimum. Weekday lunches are the most accessible. No online booking system is confirmed in current records , contact the borgo directly.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Osteria 1126 | Tuscan | € | Il Borgo di Cianciano is much more than just an osteria: it's also a farm, wine bar, and scattered hotel. The name “Osteria 1126” refers to the year of its founding; in the kitchen, a young couple offers simple, seasonal Tuscan dishes. Don't miss the pappa al pomodoro and the Chianti Classico Riserva, which is elegant and persistent. At the entrance of the borgo, a small aging cellar offers a brief but fascinating visit.; Michelin Plate (2025) | Easy | — |
| Atelier Moessmer Norbert Niederkofler | Italian, Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Dal Pescatore | Italian, Italian Contemporary | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Enoteca Pinchiorri | Italian - French, Italian Contemporary | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Enrico Bartolini | Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Le Calandre | Progressive Italian, Creative | €€€€ | Michelin 3 Star, World's 50 Best | Unknown | — |
How Osteria 1126 stacks up against the competition.
This is a working agricultural borgo, not a restaurant-first destination — so factor in the setting before you go. The kitchen, run by a young couple, focuses on simple seasonal Tuscan dishes, and the 2025 Michelin Plate signals consistent cooking at a single-euro price point. Arrive planning to eat the pappa al pomodoro and drink the Chianti Classico Riserva; the small aging cellar at the entrance is worth a brief look. No website or phone is listed publicly, so contact the borgo directly to confirm availability.
At a single-euro price range with a 2025 Michelin Plate, the value case is straightforward: this is one of the more credentialled cheap meals you can find in the Chianti hills. The cooking is simple and seasonal rather than ambitious, so you are paying for honesty and provenance, not technique. If you want a full tasting menu experience or elaborate plating, look elsewhere — but for what it is, the price-to-quality ratio is hard to fault.
This is a rural borgo osteria operating at the single-euro price point, so there is no case for formal dress. Neat, comfortable clothes appropriate for the Tuscan countryside are the practical call — think what you would wear to a farmhouse lunch, not a Florentine dinner.
Yes. An osteria format at this price point is generally low-pressure for solo diners, and a setting rooted in farm and wine bar culture tends to be convivial rather than couple-oriented. The small aging cellar visit and the Chianti Classico Riserva give a solo traveller enough to occupy the meal beyond the plate itself.
Poggibonsi has limited dining competition at this level — the more relevant comparison is against other Chianti Classico osterie and agriturismo restaurants in the surrounding area, where the field is broader. If you are willing to drive further into the zone, you will find similar farm-to-table formats; Osteria 1126 differentiates itself through the Michelin Plate recognition and the integrated borgo context. For a full fine-dining experience in the region, Enoteca Pinchiorri in Florence is the reference point, but that is a different category entirely.
No tasting menu format is confirmed in current records for Osteria 1126. The kitchen is oriented around simple, seasonal Tuscan dishes at a single-euro price point, so the format here is osteria-style ordering rather than a structured progression. If a tasting menu format is your priority, this is not the right venue.
It depends on what the occasion calls for. If you want a meal that feels rooted and personal — a medieval borgo, local wine, honest Tuscan food with a Michelin Plate behind it — this works well for a low-key celebration or a meaningful stop on a Chianti trip. For a milestone that demands ceremony, elaborate service, or a long wine list, this format will not deliver that.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
