Discover our menu
Tradition and quality in every dish
Welcome to the heart of our kitchen, where fresh catch, Tuscan specialities, and true Neapolitan pizza come together to offer you an authentic gastronomic experience. Every dish is prepared with selected ingredients and passion, following tradition with a touch of creativity.
Explore our menu and let yourself be conquered by the unique flavours of Antica Osteria Il Rifugio!
Appetisers
The Land Appetisers
Tradition and Fantasy of Appetizers of the Towers of San Gimignano
Selection Meat and Local Cheese Bruschetta and Fantasy Aptizer
Citrus Beef Tartare on Creamy Herb Cheesecake
Citrus Beef Tartare With Savory Cheeesecake
Roasted Pear in a Graten of Pecorino di Pienza with Crunchy Walnuts and Acacia Honey
Pear au Gratin with Pecorino Cheese Walnuts and Acacia Honey
Burrata DOP on a Brioche Bread Crostone with Tomato Granita and Basil Drops
Burrata on a Toasted Brioche Bread with Tomato Granita and Basilic Drops
The Seafood Appetisers
Variation of Seafood Appetisers between Tradition and Fantasy According to Daily Availability of the Fish
8 COURSES MINIMUM 2 PEOPLE
Variation of Seafood Appetiser of the Day
Eight courses minimum two person
First Courses
Land First Courses
Beet Risotto with Crispy Asparagus Tips and Crete Senesi Pecorino Fondue
Risotto with Red Turnip Asparagus and Pecorino Cream
Traditional Tuscan Pici with Touscany Pork Ragu White and Taggiashe Olives
Pici with Touscany Pork Ragu White and Olives
Fresh Pasta Tagliatelle on Noble Beef Ragu' in Porcini Mushroom Undergrowth
Fresh Pasta “Tagliatelle” with Noble Beef Ragu' and Porcini Mushrooms
Mugello Raviolotti on Cream of Courgette with Rigatino and Saffron Drops
Ravioli with Cream of Courgettes Bacon and Saffron
Seafood First Courses
Variation of Seafood First Dishes between Tradition and Fantasy According to Daily Fish Availability
Variation of Seafood First Dishes of the Day
Second Courses
Land Second Courses
Wild Boar Nuggets Braised in Earthenware on Coarse Polenta Croustons with Fresh Vegetable Caponata
Wild Boar Nuggets Braised with Polenta Croustons and Vegetables
Suckling Pig Rack on Cannellini Bean Cream with Sautéed Turnip Greens
Suckling Pig on the Chicory vith Bean Cream
Sliced Beef on a Bed of Rocket with Pecorino Shavings and Baked Potatoes
Slice Beef on Rocket Salad and Pecorino Cheese with Baked Potatoes
Mixed Grilled Meat Skewers with Baked Potatoes
Mix Meat on the Grill With Baked Potatoes
The Noble Florentine T-Bone Steak with Mixed Side Dishes
T-Bone Steack
Seafood Main Courses
Variation of Seafood Main Courses between Tradition and Creativity Based on the Daily Catch Availability
Variation of Seafood First Dishes of the Day
Sides & Dessert
Sides
French Fries / Baked Potatoes
Beans with Sage
Grilled Vegetables
Seasonal Salad
Desserts...Ice Cream...Fruit
Panna Cotta with a Variety of Sauces
Coconut Mousse with Mango Coulis
Tiramisù with Dark Chocolate Shavings
Citrus Cream
Chocolate Profiterole
Symphony of Today’s Desserts
Traditional Tuscan Cantucci with Vin Santo
White / Black Truffle
Lemon / Coconut Sorbet
Vanilla and Cocoa Baby Ice Cream Cup
Seasonal Fruit
