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Florence's popularity with tourists means that, unfortunately, there's a higher percentage of mediocre restaurants here than you'll find in most Italian towns (Venice, perhaps, might win the prize). Some restaurant owners cut corners and let standards slip, knowing that a customer today is unlikely to return tomorrow, regardless
Florence's popularity with tourists means that, unfortunately, there's a higher percentage of mediocre restaurants here than you'll find in most Italian towns (Venice, perhaps, might win the prize). Some restaurant owners cut corners and let standards slip, knowing that
Florence's popularity with tourists means that, unfortunately, there's a higher percentage of mediocre restaurants here
Florence's popularity with tourists means that, unfortunately, there's a higher percentage of mediocre restaurants here than you'll find in most Italian towns (Venice, perhaps, might win the prize). Some restaurant owners cut corners and let standards slip, knowing that a customer today is unlikely to return tomorrow, regardless of the quality of the meal. So, if you're looking to eat well, it pays to do some research, starting with the recommendations here. Dining hours start at around 1 for lunch and 8 for dinner. Many of Florence's restaurants are small, so reservations are a must. You can sample such specialties as creamy fegatini (a chicken-liver spread) and ribollita (minestrone thickened with bread and beans and swirled with extra-virgin olive oil) in a bustling, convivial trattoria, where you share long wooden tables set with paper place mats, or in an upscale ristorante with linen tablecloths and napkins.
Those with a sense of culinary adventure should not miss the tripe sandwich, served from stands throughout town. This Florentine favorite comes with a fragrant salsa verde (green sauce) or a piquant red hot sauce—or both. Follow the Florentines' lead and take a break at an enoteca (wine bar) during the day and discover some excellent Chiantis and Super Tuscans from small producers who rarely export.
International cuisine in Florence is a hit-or-miss affair. Although numerous Asian restaurants have sprung up since the 1990s, only a select few are worth a visit. Still, if you need a break from Italian, some relief is available.
Pizzas in Florence can't compete with their counterparts in Rome or Naples, but you can sample a few good approximations.
Cafés in Italy serve not only coffee concoctions and pastries but also sweets, drinks, and panini, and some have hot pasta and lunch dishes. They usually open from early in the morning to late at night, and are often closed Sunday.
This tiny eatery brilliantly blends the cuisine of Tuscany with that of Korea and Japan. Here you'll find wacky and marvelous combinations in the dumplings, ravioli, and more on a seasonally changing menu.
Via del Verrocchio 2/r, Florence, Tuscany, 55100, Italy
This upscale trattoria serves sumptuous options like the creamy crostini di fegatini (with a savory chicken-liver spread) and melt-in-your-mouth desserts. Many Florentines hail this as the city's best restaurant, and justifiably so—chef-owner Fabio Picchi knows Tuscan food better than anyone, and it shows.
Via A. del Verrocchio 8/r, Florence, Tuscany, 50122, Italy
The Antinori family started selling wine from their palace's basement in the 15th century and 600 years later, this buca (hole) is a lively, subterranean restaurant filled with Florentine aristocrats chowing down on what might be the best (and most expensive) bistecca fiorentina in town. The classical Tuscan menu has the usual suspects: crostino di cavolo nero (black cabbage on toasted garlic bread), along with ribollita and pappa al pomodoro. You might want to cut directly to the chase, however, and order the bistecca, an immense slab of Chianina beef impeccably grilled on the outside, just barely warmed on the inside. (If you're not into rare meat, order something else from the grill.) Roast potatoes and cannellini beans make perfect accompaniments.
The Antinori family started selling wine from their palace's basement in the 15th century, and, 600 years later, this buca (hole) is a lively, subterranean spot filled with Florentine aristocrats chowing down on what might be the best—and the most expensive—bistecca fiorentina (flavorful, lightly seasoned beef) in town. The classic Tuscan menu has the usual suspects: crostino di cavolo nero (black cabbage on toasted garlic bread), along with ribollita (vegetable, bean, and bread soup) and pappa al pomodoro (tomato and bread soup).
A sumptuous Renaissance palace with high, frescoed ceilings and bouquets in silver vases provides the backdrop for this restaurant, one of the most expensive in Italy. Some consider it one of the best, and others consider it inauthentic, as the cuisine extends far beyond Italian. Prices are high (think €95 for a plate of spaghetti) and portions are small; the vast holdings of the wine cellar dull the pain, however, when the bill is presented.
Via Ghibellina 87, Florence, Tuscany, 50122, Italy
The name means "Hour of Air" and refers to the time of day when prisoners were let outside for fresh air—alluding to the fact that this gem began life across the street from an old prison. In the kitchen, gifted chef Marco Stabile turns out exquisite Tuscan classics as well as more fanciful dishes, which are as beautiful as they are delicious. Tasting menus give Stabile even greater opportunity to shine, and the carefully culled wine list is a treat.
Via Georgofili 11/r, Florence, Tuscany, 50122, Italy
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