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Borgo San Jacopo 62r, Florence, , Italy | +39 055 281661

price range

$$$ (Entrees $31 and up)

cuisine

Haute cuisine or molecular gastronomy, Italian

features

Romantic, Great views, Notable chef, Perfect for a special occasion, Exceptional wine list, Hotel restaurant
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Try to bag one of only four tables on the tiny terrace of this elegant restaurant: set right on the Arno, it offers in-your-face views of the Ponte Vecchio. As if this wasn't enough to draw in the customers, Michelin-starred chef Peter Brunel's accomplished, technical cooking is some of the best in the city, and even if you don't manage a table on the terrace, the Michele Bonan-designed, Ferragamo-owned restaurant is a lovely spot for a special dinner. Brunel's intriguing menus are rooted in Italian regional traditions but are brought up-to-date by his light touch and exquisite presentation. Think risotto with cabbage jus, trout roe and black truffle, or Iberian port with figs and beetroot. There's also a set menu based solely on potatoes, which includes 'spaghetti' carbonara (with potato spirals in place of the pasta) and the extravagant purple potato sorbet with sour cream, pistachio, and dark chocolate, topped with gold leaf.

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Restaurant

Borgo San Jacopo

Try to bag one of only four tables on the tiny terrace of this elegant restaurant: set right on the Arno, it offers in-your-face views of the Ponte Vecchio. As if this wasn't enough to draw in the customers, Michelin-starred chef Peter Brunel's accomplished, technical cooking is some of the best in the city, and even if you don't manage a table on the terrace, the Michele Bonan-designed, Ferragamo-owned restaurant is a lovely spot for a special dinner. Brunel's intriguing menus are rooted in Italian regional traditions but are brought up-to-date by his light touch and exquisite presentation. Think risotto with cabbage jus, trout roe and black truffle, or Iberian port with figs and beetroot. There's also a set menu based solely on potatoes, which includes 'spaghetti' carbonara (with potato spirals in place of the pasta) and the extravagant purple potato sorbet with sour cream, pistachio, and dark chocolate, topped with gold leaf.