The Antinori family’s starred osteria beside the abbey of Passignano in Chianti Classico: vegetables from the monastery garden, over 1,000 wines.
Guide MICHELIN Italia 2026: one star
Badia a Passignano is a hamlet in Chianti Classico, dominated by an abbey where monks still live today. Its cellars hold the wine of the Antinori family, who also own the osteria next door. The restaurant has held a Michelin star since 2007, and Matteo Lorenzini has led the kitchen since 2021. Before returning to Tuscany he worked in France for almost ten years, eight of them in restaurants of Alain Ducasse.
Lorenzini’s guiding idea is the garden: vegetables and herbs come from the Orto della Badia, the monastery garden, and much of the rest from small producers in the area. The cooking combines Tuscan tradition with a contemporary approach and puts fish on the plate more often than you might expect in Chianti. The wine list has more than 1,000 references, focused on Tuscan reds. Since 2025 there has also been a dinner at a single table among the vegetable beds.
Good to know: Open Monday to Saturday for lunch and dinner, closed on Sundays. Enquire about the garden dinner directly with the restaurant.
A cuisine of simplicity and produce: unsalted bread, beans, olive oil, meat from the charcoal grill and game in autumn. Many classics come from cucina povera, the cooking of ordinary people, and today stand alongside great red wines made from Sangiovese.
Typical wines: Brunello di Montalcino DOCG, Chianti Classico DOCG, Vino Nobile di Montepulciano DOCG
More about Tuscany · Compose a menu in the style of TuscanyInformation checked in October 2026 against the sources listed; the editors have not tested the restaurant. Photos on this page are illustrations and do not show the restaurant.
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