Best restaurants in Florence
In the center of this fabulous city, here's where to go for an unforgettable taste experience even indoors
One of the beauties of Florence is certainly its cuisine. Made of rich flavors, simple ingredients, but with a strong personality. Like the queen of the Florentine table, the Steak. But it does not end there.
We cannot talk about restaurants in Florence without contemplating our beloved trattorias: places where the popular soul of a city finds its paradise and mixes wisely with the true flavors of a cuisine that speaks exactly the same language. Here are born cult dishes like ribollita, pappa al pomodoro just to name a few.
A tradition all Florentine that of the "buche", cozy and characteristic restaurants in the cellars of ancient buildings, where, among excellent wines, succulent steaks, truffles, mushrooms and other delicacies, explode the flavors of the rich Tuscan gastronomy.
When culinary excellence calls, Florence responds with Michelin-starred restaurants. Among these is certainly the splendid Enoteca Pinchiorri, located in the eighteenth-century Palazzo Jacometti-Ciofi in Via Ghibellina 87. The owners are Giorgio Pinchiorri and his wife Annie Féolde and their cuisine in fact interprets perfectly the taste of Tuscan and national cuisine, but the real plus lies in the celebrity of the winery that boasts a worldwide offer.
But come to us, telling you about the restaurants in the center of Florence absolutely to try, between typical, elegant, starred, fish, vegetarian, oriental and international and innovative cuisine.
Via dei Girolami, 28/r
ph. +39 055 213619
This is one of the smallest holes in Florence, open since 1945. If you order ribollita, Sangiovannese stew and fried chicken, rabbit and artichokes you won't regret it, but the real cults are the artichoke pie (in winter and spring) and the pork arista with potatoes. Close with candied cooked pears and you're done.
Via del Trebbio, 1/r
ph. +39 055 213768
Open kitchen, rustic atmosphere representative of the highest Tuscan expression, on the walls posters that recall the history of the place, when the fiaccherai used to stop here to drink a glass of wine and eat a bowl of tripe served on a newspaper. Lots of proposals on the menu, among the must are the coal steak and pasta and homemade desserts.
Piazza degli Ottaviani, 16/r
ph. +39 055 214179
In this corner of Florentine times have been satisfied with simple and genuine ingredients and traditional recipes including artichoke flan, ribollita, pappardelle with wild boar sauce and grilled steak. This winter, however, among the inevitable dishes the ossobuco and lombatina with artichokes. Special features: a privé with exit on the back. Maximum capacity: 140 seats. Open every evening from 19.00.
Borgo San Jacopo, 57/r
ph. +39 055 212427
Beside the Florentine steak grilled on charcoal and the large fried food, here are the handmade tortellini, a legacy of the Bolognese Bruno, father of Chiara Masiero (the current owner editor's note) or the exotic dish of shrimp curry with rice and homemade mango chutney, served in Florence since the 50s. The oil and wine 'of the house' are the organic ones from the Il Peraccio farm produced by Francesco, Chiara's brother. Wide choice of vegetarian and gluten-free.
Via del Parioncino, 26/r
ph. +39 055 287178
Typical Florentine trattoria of the early '900 with tablecloths, chats among friends, and on the walls portraits of artists and famous people who have passed through here. The typical dishes are pappa al pomodoro, ribollita, arista al forno and an excellent steak that has the secret of being marinated in olive oil, salt and pepper before cooking. Maximum capacity: 30 covers. Opening hours: from 12 to 14.15 at lunch and in the evening from 19 to 22.15. Closed on Sunday and Tuesday evening.
Via dei Palchetti, 6/r - Palazzo Rucellai
ph. + 39 055 210916
The history of the restaurant Il Latini is intertwined with the history of the city, with the story of Mary, wife of Narcissus, who cooked the food that her husband transported to the tables set in the cellars of Palazzo Rucellai. Today, as then, at Il Latini we eat ribollita and pappa al pomodoro, arista and wild boar.
Piazza della Passera, 2/3
ph. +39 055 215969
Lampredotto meatballs, ravioli stuffed with lampredotto and potato, linguine with black cabbage pesto and tripe alla Fiorentina are just some of the proposals, accompanied by a well-stocked wine list, which boasts 180 labels. Do not miss the Lampredotto with porcini mushrooms. Maximum capacity: 28 seats inside, and 6 outside. Opening hours: Monday and Tuesday only lunch from Wednesday to Sunday: lunch from 12 to 15, dinner from 19 to 23.
Il Santo Bevitore
Via S. Spirito, 64/r
ph. +39 055 211264
Via S. Spirito, 64/r
ph. +39 055 211264
In the heart of Oltrarno. Contemporary but intimate atmosphere, dinner by candlelight. Don't miss the terrine of chicken livers with Vin Santo and pan brioche or the beef tartare with crispy vegetables. The menu also includes dishes for celiacs and vegetarian proposals. Extensive wine list and research. For an aperitif stop at Santino, a small wine bar right next to the restaurant. Maximum capacity: 70 seats. Opening Hours: open for lunch from 12:30 to 14:30 and for dinner from 19:30 to 23:30. Closed only on Mondays for lunch.
Borgo Pinti, 10/12/18r
ph. + 39 055 241341
Born twenty years ago from the passion of Prince Dimitri d'Asburgo Lorena and his son Soldano, La Giostra is an intimate and hidden restaurant, frequented by famous people from all over the world. The most exclusive table is the imposing round table at the end of the room, reminiscent of King Arthur's table, where you can taste the Carbonara di Tartufo Bianco or the Filetto con Funghi Porcini among the cult dishes. Maximum capacity: 46 seats in the main room and 49 in the secondary room. Opening hours: lunch from Monday to Friday from 12:30 to 14:30, dinner from Monday to Sunday from 19 to 24.
Ristorante del Fagioli
Corso dei Tintori, 47/r
ph. + 39 055 244285
One of the few restaurants in the city that has remained under the same family management since '66. Here the dishes of Tuscan cuisine are prepared in full respect of tradition: from tomato soup to ribollita, penne strascicate, from tripe to fried meatballs or sauce to finish with the famous Chianina steak.
Trattoria da Sostanza detto Il Troia
Via Del Porcellana, 25/r
ph. 055 212691
Where do you eat good steak in Florence? Before getting to the heart of the Florentines it is good to remember that this one in Via del Porcellana is the most literary address in the city. Besides the classic Florentine steak, among the cult dishes there is the artichoke pie and chicken breast with butter. All cooked on kitchen without stove, with wood embers.
Trattoria dei 13 Gobbi
Via Del Porcellana, 9/r
ph. +39 055 284015
Specialties of the house are the incomparable rigatoni served in the glass tureen and the inevitable cut of beef served on the stump. All accompanied by a wine list that includes the best labels. You can also request a celiac or vegetarian menu. There is something for everyone!
Via del Moro, 48/r
ph. 055 2398898
A meeting place for artists and intellectuals, the trattoria is characterized by its decorated walls and an informal and fun atmosphere. Today the restaurant benefits from the experience of Chef Elio Cotza, who has been working alongside Giuliano since the very beginning and who, together with Andrea Gargani, is carrying on this exciting adventure. Among the cult, the spaghetti with raw artichokes, the escalope with avocado and the legendary cheese-cake.
Via Rosina, 2r
ph. 055 218550
Open since 1953, still family-run for about four generations, the trattoria is framed in a sixteenth-century building, the current Palazzo Alessandri, inside which you can breathe the smell of Tuscan products, strictly fresh (you do the shopping at the Central Market every morning). As per tradition, here you cannot but taste the excellent ribollita, the Florentine steak, the peposo or the lampredotto.
Atelier de' Nerli
Piazza de' Nerli, 9r
ph. 338 5988273
From the creative flair of Daniele Cavalli, a place of art, craftsmanship and quality cuisine, which combines the gastronomic experience, of clear Tuscan roots, the love for handmade and esprit of today's artists - painters, photographers and sculptors - whose works are hosted and for sale in the restaurant. At the center of it all: the true Florentine craftsmanship, of which the restaurant becomes a real atelier.
Piazza degli Antinori, 3
ph. 055 292234
Since 1965 the Cantinetta Antinori has been one of the most renowned wine and cuisine places in Florence. It is located in Piazza Antinori (which intercepts Via de' Tornabuoni), on the ground floor of the prestigious and homonymous palace. An elegant and discreet environment, where you can taste the whole range of Antinori wines. The choices in the kitchen of Cantinetta Antinori are born from the accuracy with which the raw materials are researched and selected, privileging seasonal and local products, coming mostly from the Tuscan territory: the meat comes from the expert butchers of Chianti, the vegetables from the gardens of the Florentine hills while the extra virgin olive oils are produced in the Antinori estates in Tuscany.
Via del Verrocchio, 8r
ph. 055 2341100
Captained by chef and chef Fabio Picchi, a true cult place of an ancient Florence and lover of elegantly authentic flavors. The fish is that of the Tuscan sea, the radicchio comes from the vegetable gardens of the farmers in the province of Florence, the cheese from the local shepherds, the oregano is only that of Francesca di Pantelleria, the oldest supplier, and then Sicilian lemons, truffles of San Miniato, Calabrian clementines, Apulian pasta ... Since 1979 Cibreo is a refined melting pot of flavors and fragrances, with a single conductor, chef Fabio Picchi. To taste the past of yellow peppers, the Cassi-style cod, the stuffed neck and the Florentine stew.
Via Torta, 5r
ph. 055 2654329
A great innovative concept, curated by the architect Luigi Fragola, which runs through three different premises - restaurant, tavern and pizzeria - each with its own vocation, menu and atmosphere. Mediterranean gourmet cuisine, among the must the angus fillet and the crumble Torcicoda. The restaurant offers menus for celiacs and vegetarians, on the menu almost 300 wine labels. An advice? Book the large backlit onyx table overlooking the inner courtyard, surrounded by greenery.
Lungarno Vespucci, 22r
Paloma Picasso, Burt Lancaster, Margot Hemingway, Paul Newman, Robin Williams, Franco Zeffirelli, Elizabeth Taylor, Chelsea Clinton are just some of the characters that this historic restaurant has hosted over 50 years of history. Outdoor Dehor with a wonderful view of the Lungarno, impeccable service, among the dishes you can't miss the Taglierini au gratin at Harry's Bar, Shrimp Tails with curry, Beef Tartare. During the week, for lunch, interesting vegetarian and celiac proposals. A tip, do not leave without having tasted the historic Bellini cocktail.
J.K. Lounge (J.K. Place Firenze)
Piazza Santa Maria Novella, 7
ph 055 2645181
The J.K. Lounge, a space adjoining the Hotel, opens up an environment that has all the privacy and elegance of a home: five tables, in a reserved position, where you can have lunch or dinner on a comfortable armchair or near the fireplace. The menu line privileges the raw material, choosing local and organic food. The pride of the house is the beautiful J.K. Terrace, located in Piazza Santa Maria Novella with the church as a backdrop.
Se-Sto on Arno (Westin Excelsior)
All Saints Square, 3
ph 055 27152783
On the sixth floor of The Westin Excelsior, is a futuristic structure made with continuous glass windows that offers one of the most beautiful panoramic views of the city. A tip? Choose table 41, with a view of the Arno right in front of the Duomo. Among the exclusive dishes on the menu are: Tagliatella with rabbit and rosemary, cream of leeks and black truffle, braised pork guancialino and soft polenta. Maximum capacity: 150 place settings.
Basket square, 3R
ph. 055 247 6956
"We don't just serve food, we try to create experiences that the customer can live as a whole. We work with ethics and integrity, we try to build something stable, lasting and recognizable". This is just part of the philosophy in the kitchen of the young chef Simone Cipriani, soul of Essenziale, a restaurant in the heart of Oltrarno where empathy is everything. Wide tables, high ceilings, sofas from real leaving space, via the tablecloth and cutlery, but not only, because Essenziale also abolishes the menu. A very precise philosophy that of Simone, who has always been in favor of an informal and forerunner style, from non-suspicious times, of all those small details that have transformed the catering level in a usable product, not only in the dishes.
Io Osteria Personale
Borgo San Frediano, 167/r
ph. 055 9331341
L'Io has a name, and it is that of Matteo Fantini, visionary chef who had the courage a few years ago to open a place outside the box for the Florentine reality: in the heart of Oltrarno a small place that is a real melting pot of culinary inspiration. The tables are placed next to the walls, at the back the bar counter, on the walls the blackboards where the dishes are drawn with chalk. Few dishes for each course and a seasonal rotation: if you want you can choose the tastings, to be composed at will.
Basket square, 8
ph. 055 264536
With a splendid view of the Piazza del Cestello, where in summer a cool dehor extends in the shade of the church of the same name, here is an excellent fish restaurant in Florence. Special features: here it is the customer who decides the menu, choosing the fresh fish of the day in front of the Pescheria a vista, which Gabriele and Daniele, the Chefs, then transform into a refined dish. Among the not-to-be-missed: grand plateau of Crudo, oysters and Beluga Iranian caviar. And attention: here you can also buy fish and cook it at home.
Via Pisana, 37/r
ph. +39 055 222299
Characteristic of the restaurant, the choice to serve only the catch of the day: freshness guaranteed in this undisputed reference point for seafood cuisine. Simple or elaborate recipes according to tradition such as Catalana, paccheri alla Trabaccolara and appetizers, raw or hot, which are one of the specialties along with great cruditè dishes. Strictly homemade desserts. A few steps from the door of San Frediano, the restaurant was born in an old coach depot renovated respecting the original features of Tuscan architecture.
Marina di Santo Spirito
Via Maffia, IC
ph. 333 3178831
An old carpentry shop in the historic center of Florence is reborn. In the Santo Spirito district, an original restaurant with 14th century stone floor, leather sofas and chairs, antique objects hanging on the walls and a small stage for live music. On the menu, excellent fish dishes and as a grand finale, the guitar played by the owner, who delights her customers at the end of the evening.
Via Ghibellina, 87
ph. +39 055 242777 - 242757
The temple of taste in Florence, three Michelin stars. Giorgio Pinchiorri and Annie Feolde, of different origins but with the same passion that has led them in the last 40 years to create something unique. Don't miss the exploration of the proposals based on the quality of the raw materials of Annie Feolde and her cooking brigade, led by Chefs Riccardo Monco and Alessandro Della Tommasina. As well as the cellar, among the first in the world, characterized by two wine lists, Italian and international, and a series of unique tastings, for a total of over 4000 labels. Among the inevitable dishes the "Anchovies sandwich, rocket extract, gardener of vegetables with alpine butter and caramelized onion ice cream. Maximum capacity: 45 covered, opening only in the evening with arrival time between 19.30 and 21.00.
Il Palagio - Four Seasons Hotel Florence
Borgo Pinti, 99
ph. 055 2626450
The restaurant of the Four Seasons Hotel Firenze, one Michelin star, the realm of Executive Chef Vito Mollica. In the splendid setting of Palazzo della Gherardesca, overlooking the garden of the same name, an exclusive realm of cuisine, where you can breathe all the love that Vito Mollica puts into his creations. Among the dishes not to be missed, the Cavatelli Cacio e Pepe with Gamberi Rossi and Calamaretti and the Pigeon of "Laura Peri" with Vin Santo cooked in bladder and caramelized fruit. On paper about five hundred wine labels. Maximum capacity: 57 seats, opening only in the evening from 19 to 22.30.
Via Dei Georgofili, 11/r
ph. + 39 055 2001699
Column of Florentine haute cuisine, with two tasting menus and the choice à la carte, where the egg and grandmother's rituals, risotto and guinea fowl, roasted pigeon with apple and puntarelle and venison steak are the main ingredients. But here the real discovery is the chef Marco Stabile: shyness and genius, an affability that surprises you, dish after dish and a wisdom that never enjoys the results achieved but always goes a little further. A Michelin Star. Maximum capacity: 26 seats, opening only in the evening from 7.30 p.m. to 10 p.m.. Closed on Sunday.
Gucci Osteria by Massimo Bottura
Piazza della Signoria, 10
ph. 055 7592 7038
When fashion and cuisine merge, the result is amazing. In the dreamy spaces of Gucci Garden, the iconic realm of the famous brand of Florentine origin. A concentration of beauty and flamboyance a stone's throw from Michelangelo's David. At the helm of the kitchen is chef Karime Lopez, a Michelin star (the first Mexican woman ever and also the only lady awarded by the Red in 2020), a student of the great Massimo Bottura, who strongly desired her to lead his Florentine brigade. On the menu the Mexico of the purple corn Tostada with a clamorous palamita, the Japan of Taka Bun, a steamed bao with pork belly. Also on the menu, Emilia Burger, the hamburger with which Bottura unloaded Shake Shack in New York a lustre ago. In the dining room an excellent Damiano Barbato is the icing on the cake of a unique experience.
Borgo San Jacopo
Borgo San Jacopo, 62/R, 50125 Florence
055 281661 - 342 1234710 (for reservations via Whatsapp)
Romantic and panoramic, this is the starred restaurant of Hotel Lungarno, where you can enjoy an experience of haute cuisine, with a unique view of Ponte Vecchio, which can be enjoyed even better from the intimate terrace that overlooks the Arno.
Executive chef Claudio Mengoni offers a true and sincere cuisine, where ingredients find creativity and rigor, creating memorable flavors, colors and shapes.
For the reopening, which took place on June 3, a new special menu includes two tasting menus with many of his must-try dishes: Cotto e Crudo di verdure con gelato ai funghi porcini e melassa di fichi; Maialino da latte in porchetta con scorzonera, scalogno al porto e senape di Digione; and Risotto ai ricci di mare, colatura, alici e frisella al finocchietto.
Open for dinner from Wednesday to Sunday from 19.00 to 22.00
La Leggenda dei Frati
Costa San Giorgio, 6/a ph. 055 0680545
One Michelin star. Inside the magnificent museum complex of Villa Bardini, from which you can enjoy one of the most beautiful views of the city is a place of cuisine at the same time innovative and linked to the gastronomic culture of the area. A total cuisine in which the beauty of the meal does not lie only in the food but in the harmony resulting from the encounter between art and cuisine. Filippo Saporito is its chef and owner, with his wife, chef Ombretta Giovannini.
Santa Elisabetta - Hotel Brunelleschi
Piazza Santa Elisabetta, 3
ph. 055 2737673
Chef Rocco de Santis has a remarkable curriculum, ranging from the great names in Campania's catering industry - Gennaro Esposito, first and foremost, but also Pino Lavarra at Rossellini's, Andrea Aprea at the Hotel Romeo in Naples and Pierfranco Ferrara at the Faro di Capo d'Orso - to his collaboration as chef de partie with Georges Blanc in Vonnas. From each of them, the chef learned an important lesson for his cuisine at Santa Elisabetta, the elegant gourmet restaurant of the Hotel Brunelleschi. One Michelin star.
La Bottega del Buon Caffè
Lungarno Welcome Cellini, 69r
ph. 055 5535677
Philosophy of the restaurant, serve within a stimulating and relaxing atmosphere tasty and well presented dishes, produced with the best ingredients at km 0. It proposes an innovative gastronomic experience called 'Orto da gustare' with which customers can enjoy the fresh ingredients grown in the restaurant's vegetable gardens. One Michelin star.
ETHNIC AND INTERNATIONAL
Koko Restaurant - Sushi bar
Piazza Ferrucci, 4-5r
ph. 055 6587428
Elegant restaurant and sushi bar. The menu has many surprises in store, including an endless choice of carpacci, chirashi and maki, to be enjoyed at one of the tables in the refined Tatami room.
Via dei Benci, 41r
ph. 055 2008009
It develops on three levels: the entrance of Kome opens onto Kaiten Sushi, where the sushi varieties, and more, are arranged on a treadmill that runs in front of the counter. Upstairs, Kome offers for the first time in Italy the Yakiniku kitchen, which is grilled. The customer can order fish and meat on the menu of the day proposed by the kitchen, personally checking the cooking of the food. Booking is recommended here. The third level of the restaurant, on the lower floor, houses the Sushi Gallery Izakaya, a privé with wine corner and sake bar.
Borgo San Frediano, 10r
ph. 055 291840
A journey to the Japanese flavors of Momoyama, in the heart of the Oltrarno. The raw cuisine directed by Gabriel Camara offers traditional Japanese classics. Also excellent is the Japanese cuisine cooked by chef Lorenzo d'Agnello.
Via Luigi Carlo Farini, 2a
ph. 055 2480888
Only kosher food cooked in the two separate kitchens so that the food can not "contaminate", as tradition dictates. A vegetarian meeting place where you can eat shakshuka, lentil soup, falafel, vegetable couscous, apple and almond Streussel among the cult dishes. A cozy place, a crossroads of travelers, with drawings and cartoons hanging on the walls, books on Judaism and an owner who explains and tells every dish served, with passion and kindness. A touch of Jewish culture to enjoy at the table. Maximum capacity: 23 seats on the ground floor, 15 on the second floor in a private room and outdoor space not air-conditioned. Hours: from 12 to 15 and from 18.30 to 22.