Osteria Le Logge: Where Tuscany Sits Down to Eat in Siena

Posted by Rowena Dumlao Rowena Dumlao - Giardina 12/13/2025

Osteria Le Logge: Where Tuscany Sits Down to Eat in Siena

Gianni Brunelli, founder of Osteria Le Logge, often said, “Eating is important, but eating well is essential,” a phrase that still defines the spirit of the restaurant. Tucked into a narrow medieval street that climbs from Siena’s main piazza toward the ancient Pope’s Lodge, just steps from Piazza del Campo, Le Logge feels inseparable from the city itself. It was here, in 1977, that Gianni and his wife Laura transformed their shared, instinctive love for food and wine into a place where warmth, elegance, and a quietly cosmopolitan soul could naturally coexist.

Housed in the former Barblan & Riacci grocery store, Osteria Le Logge preserves the charm of its past while expressing a forward-looking vision of Tuscan cuisine. The dining rooms retain a gentle sense of nostalgia, yet the kitchen has always looked ahead, guided by a belief in quality, seasonality, and thoughtful innovation. From the very beginning, the Osteria became a meeting point for intellectuals, artists, politicians, locals, and travelers, drawn not only by the food but by the atmosphere of exchange and shared pleasure that defines the place.

That identity remains intact today. Tradition at Le Logge is never static; it evolves with changing tastes, new techniques, and a constant dialogue with the land and its producers. The meaning of osteria here is both simple and ambitious: honest cooking rooted in memory, elevated through care, precision, and emotional depth. Each dish is conceived as a conversation between nature and kitchen, chef and guest, offering more than a meal and restoring the luxury of time spent well at the table.

This vision is carried forward by a close-knit team and its current owners, Restaurant Manager Mirco Vigni and Maître Agostino La Sorte, whose transition from Gianni and Laura Brunelli unfolded gradually, side by side, in a shared continuity of values and vision. In the kitchen, Chef Nico Atrigna, present at Le Logge since 2002, remains a central figure, ensuring that every guest continues to feel part of the living story of Osteria Le Logge.

Mirco Vigni and Agostino La Sorte

The Team Behind the Experience

Mirco Vigni and Agostino La Sorte represent the natural continuation of Osteria Le Logge’s original identity. Mirco’s path is closely tied to the restaurant itself: drawn early to the world of hospitality, he grew professionally alongside Gianni Brunelli, absorbing his vision and contributing directly to the evolution of Le Logge. After gaining experience in restaurants abroad, Mirco returned to Siena with a broader perspective, helping maintain a balance between the warmth of a traditional osteria and the standards of a gourmet destination.

Alongside him, Agostino La Sorte has played a key role in shaping the restaurant’s presence in the dining room. His professionalism and deep knowledge of wine have elevated both service and wine program, building a cellar that is now considered among the most interesting in Tuscany. Together, Mirco and Agostino led a gradual and shared transition with Gianni and Laura Brunelli, working side by side for years to ensure continuity and respect for the values that have defined Le Logge since its beginnings.

Executive Chef Nico Atrigna is the driving force behind Osteria Le Logge’s cuisine. A native of Campania who has lived in Siena for over twenty years, Nico knew from an early age that he wanted to be a chef, building his skills through rigorous study and hands-on experience with influential figures like Gianfranco Vissani and Wylie Dufresne. He joined Osteria Le Logge in 2002, becoming a key interpreter of Gianni Brunelli’s vision. Reserved but highly expressive in his cooking, Nico treats food as an extension of the land and a reflection of human experience, focusing on respect for raw materials, the pure extraction of flavor, and achieving balance, all guided by an ethical and cultural approach to eating. Through Nico’s work, Osteria Le Logge continues to evolve while staying true to its history.

Menu Highlights

At Osteria Le Logge, Tuscan culinary heritage is reimagined with modern techniques and seasonal ingredients. Antipasti are around €20, featuring seasonal starters such as chicken liver pâté with popcorn cream and marinated onions. First courses (Primi), priced between €23 and €25, include handmade pastas like Tagliatelle with Tuscan ragù. Main courses (Secondi) run from €30 to €32, highlighting stuffed rabbit with prosciutto, blueberries, red beets, rose, pink pepper, and plums, as well as the 40-day dry-aged Bistecca alla Fiorentina di Chianina, priced at €7.5 per 100 grams. Desserts are €13, with options such as the Panettone artigianale with Vin Santo cream and gelato or a selection of cheeses at €18. The restaurant also offers an excellent selection of wines, carefully curated to complement every dish and enhance the dining experience.