The story
Tucked away on Via S. Vittorino, Osteria del Mulino is a rustic trattoria that feels both hidden and welcoming. With no reservations and scenic outdoor seating, it’s the kind of unpretentious spot where the focus is squarely on the plate.
Sentieri Golosi found the flatbread and ham “amazing,” and the lamb equally so. They praised “very good raw materials, food cooked very well, generous portions” — dishes like the Tagliere del Mulino and Tagliatelle con Ragù di Carne Antico evoked “grandmother's cooking and childhood memories.” At €83 for two with wine and water, it’s a genuine taste of Umbrian simplicity done right.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave that Osteria del Mulino’s "Assaggi di paradiso" is a transcendent bite, capturing the restaurant’s warm, soulful embrace of rustic Italian comfort.
“We had tastes of heaven — ring-shaped pasta with porcini mushrooms, truffle, and chicory. The pasta is really very good, I don't know if they make it themselves or buy it from an artisan pasta maker, but it's excellent. The chicory gives it an herbaceous part, the bitterness is almost not felt at all — it must be very tender and young chicory, it envelops everything with its creaminess. The truffle and mushroom bring umami and richness, making it a very rich, very tasty dish. I recommend everyone to get this dish, it's really good.”
What creators say
1 creator has covered Osteria del Mulino. Most active: Sentieri Golosi
Very good raw materials, food cooked very well, generous portions — some dishes take you back to grandmother's cooking and childhood memories. The wine was very good, the flatbread and ham were amazing, the lamb was amazing. We spent €83 for everything including two glasses of wine and two bottles of water.
Dishes mentioned
Tagliere del Mulino
We got the mill cutting board with artisanal mortadella, artisanal ham, and rosemary focaccia. The mortadella is very tasty, very meaty, and melts in your mouth — it's different from the common mortadella you buy in delis, both in consistency and flavor. The ham is drier, fatter, more flavorful, chewy, with the right balance of salt — you can tell it's good pork. The focaccia is flat, well-leavened, with rosemary oil, hot and delicious. When you put the ham and mortadella together inside the focaccia, it's even better.
Assaggi di Paradiso
We had tastes of heaven — ring-shaped pasta with porcini mushrooms, truffle, and chicory. The pasta is really very good, I don't know if they make it themselves or buy it from an artisan pasta maker, but it's excellent. The chicory gives it an herbaceous part, the bitterness is almost not felt at all — it must be very tender and young chicory, it envelops everything with its creaminess. The truffle and mushroom bring umami and richness, making it a very rich, very tasty dish. I recommend everyone to get this dish, it's really good.
Tagliatelle con Ragù di Carne Antico
Tagliatelle with ancient meat ragù made from semi-wild pigs, the meat removed by hand from the bone parts, cooked for 9 hours. This reminds me a lot of the ragù my great-grandmother made — overcooked meats, lots of tasty tomato, the meat falls apart completely in the mouth. The tagliatelle is quite rough and the meat is very tasty, perfectly balanced, not excessive in anything. They confirmed they don't make the pasta themselves — it's artisanal pasta from Campofilone, excellent and very tender, melts completely in the mouth. A good, greedy, and large dish.
Agnello Arrosto con Olive e Polenta
Roasted lamb with olives and polenta. The meat is very tasty, very good, cooked very well — it falls apart. The olives are very particular, delicate, good. The sauce is also very tasty, you can see the fat. The polenta is strange, very tasty, very hot, it has a different flavor — definitely a particular polenta flour, you can see little red pieces inside. The lamb is delicate, it doesn't have that strong lamb flavor. The olive gives a note of freshness to everything. It's a complete dish — if one is a normal person they take this and that's it.
Ciambelle all'Anice e Vino
Aniseed and wine donuts, one of my passions — my great-grandmother used to make them, my grandmother used to make them. They're served with sour cherry wine. They're slightly different from how my grandmother made them, but these are also very good. The donut is not moist inside, it's like crumble, but very tasty — you can feel the flavor of anise and sugar, it doesn't bother me at all. The sour cherry wine is good, sweet, you can taste the sour cherry flavor that stays in your mouth, very pleasant. It goes very well with the donut.
