Where we stand
In this city, opening an osteria means choosing sides.
There are places that take more care with the menu than with the ingredients. Places where the story of the dish is longer than the dish itself. Places where "local produce" is written everywhere and nobody actually knows the supplier.
We made the opposite choice.
The kitchen is right there, open, while you eat. The table tops are in Siena marble — cold when you arrive, warm by the time you leave. We don't make the fusilloni ourselves: we went looking, and when we found the Mulino della Val d'Orcia — ancient grains, stone-milled — we stopped looking. The gnocchi, though, we do make here. We call the butcher by his first name. The olive oil farmer sends us a message when he harvests.
We're not saying this to boast. We're saying it because if you're here, you have the right to know.
Sit down. We'll tell you the rest while you eat.
Siena recognises when you do things properly. And when you're pretending.
Trombicche · Via delle Terme 66 · Siena · Slow Food Osterie d'Italia since 2019
Right there, open, while you eat. A visible kitchen doesn't let you work any differently than you'd want to be seen.
The table tops and counter are in local marble. Cold when you arrive, warm by the time you leave.
Every supplier we know personally. If we don't know them, they don't come into the kitchen.
The kitchen is right there, open. You see everything — including the mistakes.
Open kitchen · since 2018A story that tastes of something
Siena gets under your skin in a particular way. It's not just the piazza, it's not just the Palio — it's the feeling that every alley has already decided who you are, which side you're on, what you eat. In a city like this, opening an osteria isn't a casual choice. Either you're on the side of people who do things properly, or you're not.
The most visible choice we made was the kitchen. We didn't put it behind a door, didn't hide it away. It's right there, open, while you eat. You can see the hands, sense the timing, understand when something needs attention. It's not a theatrical trick — it's a commitment.
Most of our pasta we don't make — and we say so. The pici come from the Fè pasta workshop, the fusilloni from the Mulino della Val d'Orcia, which stone-mills ancient grains. We looked for a long time, and when we found them we never let them go. The gnocchi are ours, made here. Same logic with the Cinta Senese butcher, the olive oil farmer from the Crete Senesi, the person who brings us zolfini beans in November.
The dates — the real ones
- 1930
- The wine bar opens. "Trombicche" was the founder's nickname — the name is his, not a marketing invention.
- 1970s
- The place closes.
- 1993
- It reopens.
- 2016
- The current owners take over.
- 2018
- The kitchen goes open to view. Live.
- 2019
- Enters the Slow Food Osterie d'Italia guide. Still there.
Our job is to choose well and then not ruin anything. Cook in a way that respects the ingredient. Season without covering. Serve without over-explaining.
The rest is up to you. A bottle going round the table. A dish ending up in someone else's. A question to the kitchen about what's in it — and the kitchen answers, because it's right there, two metres away. The osteria exists because these things exist. Not the other way round.
Come by whenever. The door is open.
The Menu
Changes with the season — not printed forever.
Starters
24 months. Semi-wild farming on Chianti hillsides. Hand-sliced on the spot — never pre-sliced, ever. Who they are and where →
Serious Things
Pici, tagliatelle, fusilloni, gnocchi. The pici are made by the Fè pasta workshop, the fusilloni by the Mulino della Val d'Orcia with its ancient grains; the gnocchi we make ourselves. Not everything is always on the menu: it depends on the season, and the sauce changes with it. You can't rush it, and we don't.
Drinks
Opening hours
Lunch 12:00–14:30 · Dinner 19:00–22:00
Sunday lunch only 12:00–14:30
Lunch 12:00–14:30 · Dinner 19:00–22:00
Sunday closed
Where we are
Via delle Terme 66, Siena — two minutes from Piazza del Campo.
Siena's centre is a ZTL: park at the Stadio or the Fortezza, then ten minutes on foot.
The kitchen is small. The tables too.
If you want to come at the weekend, book.
Friday evening fills up in 48 hours. You know what to do.
Siena marble: cold when you arrive, warm by the time you leave.
Via delle Terme 66 · SienaWhat people say
People who've been here can speak for us better than we can. A selection below.
"A traditional Sienese osteria with a particular attention to good cooking. Authentic local dishes with a personal touch of originality — like the Tegamata pork stew with kimchi. The charcuterie, pasta and meat were incredibly good. They handle regulars and out-of-towners equally well."
Google Reviews ★★★★★
"Genuine food that blends tradition and creativity. The staff are friendly and welcoming, the soundtrack is for real music lovers. Absolutely worth a visit."
Google Reviews ★★★★★ · Food 5/5 · Service 5/5 · Atmosphere 5/5
"Honest cooking with a creative touch here and there. Friendly and very attentive staff!"
Google Reviews ★★★★
"I usually avoid places where the menu is on a QR code. But I made an exception here. Friendly, welcoming atmosphere and the pici were excellent!"
Google Reviews ★★★★
"Just off Piazza del Campo, very kind and helpful staff, very reasonable prices. Both the food — ribollita and pici with cavolo nero — and the house wine were excellent. The dessert with Vin Santo was delicious too."
TripAdvisor ★★★★★ · "Great value"
"Run by young people who are welcoming and fun. The pasta was excellent — pici with cavolo verde and tagliatelle with white Chianina ragù — and the guinea fowl was spectacular. When there was a small kitchen hiccup they immediately made it right and offered a discount. Hospitality done properly, genuinely attentive to the guest."
TripAdvisor ★★★★ · "Young restaurateurs, old wisdom"
"Someone brought me to this slightly off-the-beaten-track spot — one of those Siena corners you'd never stumble upon. The open kitchen works because it means they have nothing to hide. You can really taste the quality of the ingredients. A place of substance. Not always perfect, but honest."
TripAdvisor ★★★★
"Typically Sienese, the staff are kind and friendly — you feel right at home. The gnocchi with peposo are absolutely worth ordering — the meat melts in your mouth. Highly recommended, and I'll be back soon."
TripAdvisor ★★★★★ · "Worth going back"
Eaten with us? Write what you found — where we are, what you had, how it was. It helps people looking for a real place in Siena to find us.
Want to preview the kitchen at
Trombicche before you come?
On Instagram @trombicche we share the daily life of the bar: the dishes of the day with Cinta Senese DOP, fresh pasta from Mulino della Val d'Orcia, local suppliers, the open kitchen. A way to see what lands on the table before you even sit down at Via delle Terme 66, 2 minutes from Piazza del Campo.
Stories from the bar
What's really going on — the suppliers, the recipes that nearly disappeared, what came into the kitchen this morning
What to really see: from the Campo to the places the guidebooks miss.
The breed that was nearly lost and why today it's worth every bite.
Five appellations in one province — and who can help you really discover them.
A choice born from a medieval war, turned into identity.
Castello di Spedaletto, Val d'Orcia. The Grappi family has been stone-milling since 1992.
Fratelli Farina, Bellaveduta. Three generations, Sardinian sheep, real seasonality.
World Press
"One of the city's historic osterias… a boisterous, genuine atmosphere, perfect for local cooking with a modern touch. An excellent wine list that breaks with the usual clichés." (translated)
Ten places for the days of the Palio · June 2026 →"The perfect osteria: seven tables, a soundtrack of Lou Reed, and authentic Sienese flavors."
36 Hours in Siena →"A must for anyone looking for real Cinta Senese and handmade pici in the heart of Siena."
Read the article →"A favourite spot in Siena: honest cooking, an intimate feel and that old-school flavour."
Milan - Siena Connect →"For lunch I'll choose one of the growing number of little restaurants there run by young chefs, which offer just four or five dishes, a short wine list, and one person doing all the cooking, such as Osteria da Trombicche."
Angela Hartnett's Pick"A tiny, atmospheric wood-panelled room serving high-quality Sienese classics."
Tuscany & Umbria (p. 261)"Selected by the Osterie d'Italia guide since 2019. A bastion of Sienese authenticity."
Official GuideEvery doubt that stays is an empty table
Everything you need to know before visiting — written the way we'd say it if you were sitting in front of us.
Our Artisans
"Senatore Cappelli is a wheat variety almost nobody was growing anymore. They stone-mill it in the Val d'Orcia. We make the fusilloni with that flour — and you can taste it from the very first bite."
The Flour → Fratelli Farina"Every wheel of pecorino is different from the last. Raw milk, the Crete Senesi, hands that change every day. It's not a defect — it's proof that no machine was involved."
The Pecorini → Laboratorio Rurale di Cinta Senese"We slice by hand — because what they bring deserves it. Only Cinta Senese, only DOP. We don't sell prosciutto in uniform slices."
The Pigs → Poggio Camporbiano"The vegetables arrive as they come — odd shapes, flavour that shifts with the month. The cow's milk cheeses the same. That's what happens when the land is real."
The Organic →Come by whenever, the door is open
Via delle Terme 66 · Terzo di Città · 53100 Siena (SI)
A stone's throw from Fonte Gaia and Piazza del Campo
+39 0577 288089 · WhatsApp +39 348 654 5467