The story
Tucked away in the sleepy Piazza S. Giorgio, Osteria il Cantiere is the kind of unassuming find that makes food lovers stop mid-bite. Sentieri Golosi called it a “beautiful surprise” in an unfamiliar corner of Tuscany, praising its traditional yet inventive plates and a tiny room decorated with real taste. The true stars, they noted, were the sheep and the desserts—both “spectacular.”
The menu leans into rustic boldness: Trippa Fritta with vibrant salsa verde and raw datterini, or Ravioli di Ricotta enlivened by a rich coda sugo. But the Pecora in Umido (braised sheep) seems to steal the savory spotlight, while sweets like the Torta di Noci e Caramello Salato and the Baba con Crema di Cocco prove the kitchen’s pastry craft is just as sharp. A lively, cosy local spot that rewards the detour.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers rave about the slow-braised Pecora in umido, a rustic triumph of tender lamb. The overall vibe is warmly authentic, celebrating simple, bold flavors.
“The star of the lunch. Stewed sheep cooked to perfection, very soft, melts in the mouth. You can't taste that strong hint of sheep, it's very delicate, very tasty, very soft, cooked to perfection. Very well spiced, so you don't get a strong taste of sheep, but very tasty meat. Very very good.”
What creators say
1 creator has covered Osteria il Cantiere. Most active: Sentieri Golosi
- Sentieri GolosiLoved
a pranzo in una TRATTORIA INSOSPETTABILE in Toscana, Osteria il Cantiere · @ 1:02
A beautiful surprise in an area we didn't know, with traditional cuisine but particular dishes, a very cheerful small place made with taste, and the stars were the sheep and the desserts, both spectacular.
Dishes mentioned
Trippa Fritta con Salsa Verde e Salsa di Datterini Crudi
I don't usually eat tripe, but fried it's like a chip — you can't taste the tripe, it's very crunchy. The green sauce is made very well, and the raw datterini tomato sauce is very fresh and tasty, it made me boom. Perfect to start with, also for an aperitif.
Ravioli di Ricotta con Sugo di Coda
Handmade ravioli stuffed with ricotta and beef tail sauce. The filling is very tasty, the sauce on top is full of flavor, and the tail has this creaminess that adds so much flavor. The dough is a little thick, very creamy filling. The tail is cooked very well, it falls apart completely, very well overcooked as it should be. It enriches the dish a lot and makes it a very tasty, very rich dish.
Strapponi al Ragù di Daino
Hand-torn fresh pasta like maltagliato with deer sauce. The pasta is cooked well, the ragù does not have that typical strong game flavor, it is very balanced and tasty. The pasta melts in your mouth and you feel this ragù very tasty. A nice dish, but I like the ravioli more.
Pecora in Umido
The star of the lunch. Stewed sheep cooked to perfection, very soft, melts in the mouth. You can't taste that strong hint of sheep, it's very delicate, very tasty, very soft, cooked to perfection. Very well spiced, so you don't get a strong taste of sheep, but very tasty meat. Very very good.
Tartina ai Mirtilli
Whoever loves blackberry jam or blackberry jam tart knows why my face is happy. Very good.
