The story
Osteria Carnivora in Gaiole in Chianti, helmed by Lorenzo Chini, delivers a straightforward and sincere take on Tuscan cooking. Sentieri Golosi, who visited for lunch, praises the "simple, sincere Tuscan cuisine with incredible meat, generous portions, and an absolutely honest price," all served by a "welcoming and hilarious host."
The menu leans heavily on rustic classics: Polpette al Sugo, Crostini di Fegato, and Farfalle Rigate con Salsiccia e Cavolo Nero, plus a standout Taglio di Girello di Chianina Pura. With a no-frills, historic setting, it’s a local spot that embodies genuine Chianti hospitality.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 15 dish mentions say about the food
Reviewers rave about the Coppa, calling it a standout, while the overall vibe is warm, rustic, and deeply satisfying, perfect for hearty carnivores.
“This coppa is very good, very meaty, fatty, not demanding. I'm not a fan of coppa, but this is very good. It's delicate, nice fat, soft, and you can't feel that slightly chemical flavor that sometimes ruins coppa. Here it's really smooth as oil, goes down really well. Wonderful.”
What creators say
1 creator has covered Osteria Carnivora. Most active: Sentieri Golosi
- Sentieri GolosiLoved
a pranzo dal MITO LORENZO CHINI all'OSTERIA CARNIVORA, macelleria Chini @lorenzochini5417 · @ 1:13
A wonderful lunch at Lorenzo Chini's Osteria Carnivora in Gaiole in Chianti — simple, sincere Tuscan cuisine with incredible meat, generous portions, and an absolutely honest price, all served by a welcoming and hilarious host.
Dishes mentioned
- Polpette
Crostini di Fegato
This liver crostino is very good. There's some spice inside that I can't identify — some fragrant herbs. I've never eaten crostini by the spoonful before. The total flavor is not super strong, it doesn't bother me at all. With bread it's a completely different matter. I like how everything is balanced. This one is very delicate, a little different from how black crostini is made in Florence — that one is a bit more lively, this one seems softer, but it's still liver and it's good.
Salsa di Pomodoro con Capperi e Basilico
This tomato sauce is very well spiced, with capers, herbs, and basil I think. The tomato is good quality. It's nicely greasy as it should be — you swallow it, you don't eat it. Pleasant.
Prosciutto Salato Toscano
This ham is very tasty, not demanding, and not super dry. Good, good. It's a Tuscan-style salted ham, but it also has some slightly particular aromas and perfumes all its own.
Pecorino
This pecorino is not light, not super strong — something medium. But I really like the creaminess of this cheese. Pecorino drives me crazy. I feel the creaminess apart from the texture, just the good flavor. Medium-aged.
