Zero-kilometre Tuscan cuisine

The culinary tradition of the Failli family

All our of produce is seasonal, locally grown and meticulously selected

At Da Pode in San Gimignano we serve traditional Tuscan dishes, made up of simple family recipes and the most genuine produce, the majority sourced from artisanal producers located within a few kilometres from us. Our original farm-to-fork philosophy has been a source of pride for our family for almost four decades.

Our menu changes with the seasons and reacts to the best produce on offer daily from our local suppliers. For example from September to mid-November, our forte is fresh porcini mushrooms which are served in a variety of delicious ways and dishes - essential for fungi fans. Our vegetables are all sourced from trusted organic allotments, our meat from certified organic Italian farms and we produce our own wine and oil from the vineyards and olive groves on our adjacent agriturismo, Tenuta Sovestro.

The direction of the kitchen has been in the expert hands of tour de force Lucia Failli for many years who, with her formidable staff, consistently conjures heavenly flavours turning out both robust Tuscan classics and unfussy fresh dishes of her own invention always using as her base traditional local ingredients.

The da Pode never disappoints. The service is spot on, the food is absolutely out of this world good, and the ambiance and scenery while dining can’t be beat.

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Instead of a classic menu format, we offer a more in-depth written introduction to dishes and flavours that are the foundation of Da Pode’s cuisine. We are very faithful to our seasonal philosophy and our guests often return at different times of the year to sample our full repertoire.


NeIn our Tuscan antipasto selection, cured meats such as salami and prosciutto are sourced from local artisanal butchers. We serve bruschetta of all kinds from simple basil and tomato to warm “crostone” toasted crusty farmhouse bread topped with lardo, truffle and pecorino (sheep’s cheese). Other dishes range from: traditional tripe; cannellini bean and onion salad; pecorino sformato (a type of moulded flan) and panzanella salad with a twist (made with spelt instead of bread) to more sophisticated Chianina beef and pheasant terrines served with onion or fig jam.

First Course

All of our fresh pastas are rigorously homemade in the kitchen: from the frilly ribbons of pappardelle to spaghetti, the spirals of fusilli to paccheri, thick rolled pici to potato gnocchi and ravioli with various fillings. Not only is the taste incomparable to pre-prepared dry pasta but the artisanal finish means that our sauces stick better and coat each and every piece. We are known for our tasty and hearty sauces. Some of those we are most proud of include saffron sauce, walnut and truffle, wild boar and veal. We also offer ancient Tuscan recipes that have long since been abandoned by many modern restaurants such as ribollita soup (flavoured with pork sausage) and vegetarian dishes such as pappa al pomodoro (a comforting farmhouse tomato and bread soup with olive oil and basil) as well as panzanella.

Main Course

We have a strong reputation for our chargrilled Tuscan meats. Our Florentine (T-bone) steak begins with the quality of the Chianina beef, aged for 25-30 days and supplied to us directly by our trusted artisanal butcher who also provides our free-range, locally reared chicken which we quarter, brush with sage, rosemary and our olive oil and blackened on the grill - a real Da Pode delicacy. Our other speciality mains include sirloin steak either with truffle, in a two-pepper sauce, in a Chianti reduction or “alla Lucia”; as well as wild boar, carpaccio (perfect in summer on the terrace) and peposo (garlicky Tuscan beef, black pepper and red wine stew) best eaten by the hearth in winter. At certain times of the year we also satisfy lovers of ancient flavours by offering cod Livorno-style and tripe and refreshing, vitamin-rich seasonal salads such as raw artichoke with shaved parmesan or orange and fennel.


Even after all of this, there should always be room for Da Pode’s homemade desserts and we will definitely try to tempt you with warm apple and chocolate pies; panna cotta (literally cooked sweetened cream); Pode-style peach flambé; and burnt cream and chocolate cake - to name just a few. Even though they are not on the menu, the most important ingredients at Da Pode are the smiles, warmth and camaraderie of our family. Like our food, they are always genuine.

Sergio, Lucia, Alessia e Barbara

Everything was just perfect. We loved every piece of food and drink, which we ordered. Congratulations for the owners, the management and all the expert people, who make this happen for the customers every day.

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Reviews Restaurant da Pode

Bib Gourmand MICHELIN
Excellent value for money