Connect with Firenze Made in Tuscany

Sign up our newsletter

Get more inspiration, tips and exclusive itineraries in Florence

Cantinetta Antinori

text Martina Olivieri
photo cover Cantinetta Antinori

April 29, 2024

The must-try spring dishes at Florence's best restaurants

Where to go and what to order to experience spring even at the table

Florence is a distillation of unique dishes and flavours that go far beyond the classics of steak, ribollita, pappa al pomodoro, tripe and lampredotto. This is food from the distant past, from a tradition of simple yet high-quality ingredients, now interlaced with the most delicious modern touches. Especially at this time to year, menus feature fresher, more joyful options that encapsulate the most authentic flavours of spring. From home-made pasta to meat-based mains that delight the eyes and the mind, fish so fresh it will take you straight to the sea for a moment, and timeless classics like properly cooked Florentine steak, the kitchens of the best-known restaurants wake up and magically produce dishes that are true masterpieces. But where to go? From famous fine-dining establishments to traditional trattorias, come with us and find out what to eat in spring at some of Florence’s top restaurants.

HERE our definitive guide to the city's best restaurantsHERE the trattorias not to be missedHERE the best pizzerias, and HERE our gluten free selection!

  • Lasagnetta di “Nonna Isabella” - BUCA MARIO

In a 16th-century buca or cellar, you can enjoy the cuisine of Buca Mario. We recommend the Lasagnetta di “Nonna Isabella”: a traditional dish that’s synonymous with old-fashioned family cooking, prepared from a recipe handed down for generations and dedicated to the person who made the restaurant so special and welcoming (Piazza Ottaviani, 16r).

Lasagnetta di “Nonna Isabella” - BUCA MARIO

  • Bistecca alla fiorentina - BUCA LAPI

Opened in 1880 in the cellars of Palazzo Antinori, this restaurant preserves over a century of history thanks to a meticulous restoration, and is the kingdom of the Bistecca alla Fiorentina, cut at least four fingers thick. The meat is mostly from Italian white steers of the Chianina or Marchigiana breeds, cooked over the red-hot embers of olive wood (Via del Trebbio, 1r).

Bistecca alla fiorentina - BUCA LAPI

  • Eggs Florentine en cocotte with truffle - TRATTORIA 4 LEONI

With its classy convivial ambience, Trattoria 4 Leoni honours traditional Tuscan cuisine, without forgetting a touch of the modern. The dishes are guaranteed to impress, including Eggs Florentine en cocotte with truffle (Via de’ Vellutini, 1r).

Eggs Florentine en cocotte with truffle - TRATTORIA 4 LEONI

  • Taglierini with fresh peas - TRATTORIA CAMMILLO

Whether it’s a working lunch or an informal catch-up, a break during a cultural visit or an intimate dinner, Trattoria Cammillo has welcomed guests in its timeless style for over 70 years. The food is the most authentic Tuscan, and at this time of year you absolutely shouldn’t miss the Taglierini with fresh peas (Borgo S. Jacopo, 57r).

Taglierini ai piselli freschi - TRATTORIA CAMMILLO

  • Gnudi alla fiorentina - CANTINETTA ANTINORI

The ground floor of Palazzo Antinori is home to Cantinetta Antinori, the perfect place to sample the wines of the Antinori estates alongside typical Tuscan specialities. These include Gnudi alla Fiorentina (Florentine dumplings), made from a traditional recipe and flavoured with nutmeg and lemon peel (Piazza degli Antinori, 3).

Gnudi alla fiorentina - CANTINETTA ANTINORI

  • Artichoke Tortino - TRATTORIA SOSTANZA

An authentic Tuscan inn where lunch can be a moving experience. Here you have to try the Artichoke tortino, a dish that looks and tastes like no other. Beaten eggs are cooked over the wood fire to line the edges of the pan, where they form a golden frame for the artichokes frying in the centre (Via del Porcellana, 25r).

Artichoke tortino - TRATTORIA SOSTANZA

  • Egg white fusilloni pasta - IL PALAGIO

Set in the ancient gardens surrounding Four Seasons Hotel Firenze, the one-Michelin-starred Il Palagio headed by chef Paolo Lavezzini is ready to offer you an unforgettable evening. How? With unparalleled dishes like fusilloni rigati with egg white, red mullet, grapefruit and caviar Osietra Giaveri (Borgo Pinti, 99).

Fusilloni - IL PALAGIO

  • Risotto primavera - SALOTTO PORTINARI

Inside the atmospheric Corte Cosimo I, Salotto Portinari Bar & Bistrot is the cosy Sala Bistrot, perfect for a business lunch, a more informal dinner or just to sip an excellent coffee or a signature cocktail. At this time of year, we recommend the spring risotto with asparagus, peas and broad beans (Via del Corso, 6).

Risotto primavera

  • Maccheroncetti alla rustica - OSTERIA DELLE TRE PANCHE

Elegant yet functional, Osteria delle Tre panche at Hotel Hermitage offers food inspired by the local area, with outstanding dishes featuring truffles and much more. At this time of year you can choose the Maccheroncetti alla rustica, on the menu since 1986 (Vicolo Marzio, 1).

Maccheroncetti alla rustica - OSTERIA DELLE TRE PANCHE

  • Midday & Midnight Spaghettata - OSTERIA GUCCI

A creative and elegant culinary philosophy with one foot in tradition and the other in constant evolution. At Gucci Osteria different worlds and flavours intertwine to create dishes that are innovative and always extraordinary, like the Midday & Midnight Spaghettata, with spaghettini, artichoke ceviche and mint (Piazza Della Signoria, 10).

Midday and Midnight Spaghetti

  • The Carpaccio of beef - IL SANTO BEVITORE

The simple, convivial atmosphere of a Tuscan trattoria where you can enjoy the most flavourful of traditional cuisine, updated with more contemporary versions. A cult dish for spring? The Carpaccio of beef, ponzu, capers, marinated egg yolk and shoots… try it to believe it! (Via di Santo Spirito, 64/66).

The Carpaccio of beef IL SANTO BEVITORE

  • Red Mullet in Saffron Bread Crust - SANTA ELISABETTA

The talent of chef Rocco de Santis at the two-Michelin-starred Santa Elisabetta is showcased in the beautiful Byzantine Pagliazza Tower inside the charming Brunelleschi Hotel. The food is pure, essential and minimalist, like the fabulous Red Mullet in Saffron Bread Crust (Piazza Santa Elisabetta, 3).

Red Mullet in Saffron Bread Crust - SANTA ELISABETTA


At Cibrèo Ristorante & Cocktail Bar in the Starhotels Helvetia & Bristol Firenze, the spring menu offers seasonal vegetable dishes that are irresistible. Among the stand-out dishes is il Carciofo, an artichoke heart vacuum-cooked, filled with a foam of pecorino romano and parsley and dressed with olive oil flavoured with roasted artichoke, creating a delicious sauce (Via dei Pescioni, 2).


You may be interested


Connect with Firenze Made in Tuscany