Menu 2025 - Le Logge del Vignola
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
October 1, 2025
Type of cuisine
Toscano
Menu photos (2)
All food photos (176)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
Starters
- “il gran fritto toscano” of tempura vegetables deep-fried in extra virgin olive oil, sweet and sour sauce, black salt (since 2007)
- €19
- Our traditional chicken liver pate’, coffee bread, spiced pear and wine sauce (since 2001)
- €19
- Smoked blue egg of “buongiorno bio” farm,artichoke, porcini mushroom powder, hazelnut, and lard
- €19
- Warm beef tongue carpaccio (low temperature cooked), potato and clove mousse, teriyaki sauce
- €19
- Caper-breaded red mullet, pecorino rosso fondue, leeksalad, mint, basil, and rocket sauce
- €22
Tuscan cheeses and salami
- Selection of pienza sheep cheeses of “cugusi” farm and blue cheeses of “de magi” farm, paired with homemade jams
- €18
- The selection of tuscan salami and "cinta senese" from “il poggio” farm with home made pickled vegetables
- €18
Preparation in the dining room (since 2001)
- Our beef tartare, wholemeal brioche bread with seeds and grilled zucchini foam
- €29
First courses
- Traditional "pici" with black garlic, pecorino fondue, crumble of bread with thymeand pepper
- €20
- (handmade with stone ground flour-since 2019)
- Potato ravioli stuffed with ” tuscan ribollita” and a vegetables juice
- €20
- Our "garden to forest" minestrone, vegetables and mushrooms
- €20
- Linguine from “mulino val d'orcia” , duck ragù, chestnut cream, sweet and sour cauliflower, carrot and cinnamon jelly
- €20
- Risotto with pecorino sheep cheese, spinach, pork belly and its jus
- €20
- Passatelli in gurnard broth, its fillet and candied ginger
- €20
Main courses
- “Tagliata” sirloin beef with grilled oil and potato millefeuille
- €24
- Guinea fowl (low temperature cooked), stuffed with sheep ricotta, pear and almond, cream of tomato and saffron
- €26
- “laura peri's” organic pigeon with vin santo, sweet and sour red turnip, spinach, foie gras macaron and cocoa grue (since 2001)
- €29
- Duck breast (black tea-smoked), burnt leek cream, honeyed shallots and pomegranate
- €28
- Valnerina salmon trout, yogurt and dill, fennel salad, trout caviar, citrus and pink pepper
- €25
- The "florentine" steak of chianina beef certified on the grill (100 g)
- €25
- (served with Cannellini beans)
“At the chef’s choice…”
- 4-course tasting menu
- €75
- 3-course tasting menu
- €55
Dessert
- La Sfera di cioccolato
- €12
- La sfera di cioccolato, pesca e mandorla
- Il Semifreddo
- €12
- Semifreddo al caffe', muffin di carota, lavanda e cannella
- Il Sigaro
- €12
- Il sigaro di melanzana e cioccolato leggermente piccante, gelato al tabacco, caramello salato, noci e crumble al cacao
- L'Uovo nel nido
- €12
- Il nostro “uovo nel nido”, caramello salato, zabaione e pasta kataifi
- Il Flambe'
- €24
- Fragole flambe', cannolo, spuma al mascarpone e vaniglia, cioccolato bianco e ibisco
- I Cantucci
- €12
- I “Cantucci” di nostra produzione (impastati a mano) serviti con VinSanto e zabaione caldo
- Sorbetti e gelati
- €8
- Cioccolatini
- €12
- Cioccolatini di nostra produzione in degustazione“ con Rum
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