This restaurant/museum combo is located in the restored 14th century Guild of Judges and Notaries. Seating is available both by the second level frescoes, most notably the oldest known portrait of poet Dante Alighieri, or the subterranean Roman and Medieval archeological site. The frequently rotating, non-traditional Tuscan menu with southern Italian influences is something of a sight as well. After...
All these guys need is a gelateria and they’ve covered every conceivable dining urge anyone might have in Florence. I, of course, was suspicious of what appeared to be a tourist joint trying to do too much, but they’ve managed to keep the quality high in all respects. The restaurant menu is impressively adventurous while honoring Tuscan basics (they’re famous...
A swanky, special occasion place, sporting carefully designed diffused lighting, glass accoutrements, and a veritable pharmacy of olive oils displayed in the entryway. However, the fanciness doesn’t stop with the interior design. The kitchen is known for its creative takes on typical Tuscan dishes, with the occasional wild departure like squid stuffed with cod, radicchio tomato and lime. There’s a...
A discriminating local sent me here, on the strength of their long list of primi and secondi that, despite the usual red flag of long menus, are extremely well done. And they should be, with some of the secondi priced upwards of 30 euros. The restaurant, tucked into a cramped basement space on the corner of Via del Trebbio, has...
The low light, modern arty decor is perfectly suited for the exhaustive menu of cocktails and DJed theme music each night. However, there’s also the matter of the bistro menu, offering items like Chianina beef burgers, tuna tartare and shrimp risotto. There’s an all-you-can-eat buffet from 6:30-10pm for 10 euros.
Family-run Cammillo was opened in 1945. Their current chef started working here at age 15. He’s now 50, so it must be a pleasant work environment. Seating is in three art-festooned, adjoining rooms, with waiters nimbly dancing through the tiny cracks between tables. Even the lunch rush is hectic, so arrive early for dinner or reserve ahead. Alas, Cammillo’s rep...
Florence’s most famous wine-making family, the family has lived here since 1502, though this enoteca only dates from 1960. The permanent menu is short, but indulgent affair, including Tuscan tomato and bread soup or the beef with pecorino cheese from Castello della Sala. After an indulgent meal, have a gander at the models of their estates in Tuscany, Umbria and...
This much-loved place recently moved a few doors down the street into a larger space with more seating and vaulted ceilings. Though some of the intimacy may be gone, it’s still a winner with its wine selection (300 wines!) and a menu of snacks that quickly become a meal. The bruscetta and salads are generous, so be wary of ruining...
This enoteca (wine bar), unsurprisingly, has a massive wine list and generous pours, with the added perk of a short, but impressively varied menu, offering cold platters, a few pasta plates, and dishes like duck breast in Vin Santo sauce or squid and calamari sautéed with cous cous. The menu varies from month to month, so expect changes. The welcome...
After the long (and worthwhile) visit that Palazzo Pitti demands, it’s a very short stagger to a wine-assisted recovery at Pitti Gola. The star of the show here is the judiciously selected wine list. Casual visits for tastings can be done spontaneously, but reservations for a meal of fresh pastas, charcuterie and more are recommended. Or plan ahead for their...
They execute the Tuscan usuals as well as you’re likely to find in Florence: pappardelle with wild boar sauce, risotto with porcini mushrooms, spinach and ricotta-filled ravioli, bistecca alla fiorentina and a modest pizza list. But their keystone is the incredible wine selection, literally looming over the red brick dining room, featuring Tuscany’s best offerings. In good weather the outdoor...
The smell of fish wafting out of this place hits you three doors before you get to the entrance. Discriminating locals will say not to bother eating fish in Florence, but if it’s fish you want, this is the place to go. Their primi are mainly light (read: small) fish and pasta dishes, elegantly enlivened with vegetables. Secondi lean toward...
The famously swanky half of the Gustavino dual eateries can, as far as I’m concerned, charge whatever it likes for the temptations on the primi list of fresh pasta including pici with guinea fowl ragu, chocolate and parmesan cheese; tortelli with percorino cheese and pears; tagliolini with sea urchin and pesto sauce; and homemade sea bass ravioli with lemon sauce....
A small, out of the way place filled with farm house wooden furniture. The menu is split into three sections: “Typical,” “National” and “My Cooking.” I recommend the latter, which is one of the most adventurous and creative menus I’ve seen in Florence. Plates include “pumpkin and smoked scamorza little pudding with fig mousse” and paccheri filled with cinta senese...
I would have loved to have been here on the day that the interior decoration team were debating their options, because evidence suggests much wine consumption and disagreement. Still, it’s a highly recommended mid-range eatery. If you don’t read Italian, forget about the menu and just trust that your server knows what’s best for you. Basics like bread soup and...
Breathless, reverent word-of-mouth and now appearing in guidebooks means reservations are a good idea here, even on weeknights. If you attempt a surprise visit, arrive by 7:30pm at the latest for a chance at a table – but have a backup plan ready. Eye-widening items include the ravioli stuffed with mussels and the chocolate fondant, with passion kiwi sorbet and...
Resoundingly recommended by a local (Italian) foodie, this spare place has small tables along the walls, with padded benches. There’s no pasta on the menu, just seafood (sea bass tartare, codfish fillet, mixed raw seafood with vegetables) and meat dishes (beef cheeks, “sweet bread,” Cinta Senese pork and pigeon), with a few items reserved for those vegetarians who can stand...
This place was so good that I went twice. The dish that brought me back was the exquisite pear and ricotta-filled tortelli (pictured). I also enjoyed the sea bass carpaccio and the potato raviolini with porcini mushrooms and black truffles. Meanwhile, my esteemed colleagues were thrilled with the rabbit. They pour an always welcome prosecco apéritif as soon as you...
Alessandro Gargani, the son of dearly departed Giuliano Gargani who ran the beloved (now closed) Trattoria Garga, has preserved the family’s name by opening his own eatery in 2011. Alessandro has applied the techniques from his eight years working in New York to father’s menu in dishes like the ravioli with spinach and ricotta with dad’s secret meat sauce still...
Facing the river, this place is fixated on the mouth-watering Chianina (white cow) beef, sourced from farms near Siena. Items include Chianina hamburgers, roast beef and carpaccio. A few nods are set aside for the vegetarians, including a veggie burger. The “daily” menu changes 3 times a week.