Restaurants in Florence
The hotel restaurant of the Four Seasons Hotel, Firenze is serious and excellent. Chef Vito Mollica serves homemade pastas such as ricotta-and-mint ravioli in a lamb sauce.
Established more than three decades ago by Florentine chef Guiliano Garga and his Canadian-born wife Sharon Oddson, Trattoria Garga is known as a colorful place.
The simply furnished restaurant (ivory tablecloths, black-and-white photos) in the San Frediano quarter is a favorite among locals, who come for experimental and traditional Italian cooking (scallops, quail eggs, and bacon; lamb fillet with cabbage).
An elegant (if somewhat nondescript) white tablecloth restaurant in the Oltrarno, Fuor d'Acqua ("out of the water") specializes in seafood trucked in fresh each day from the coast of Tuscany and prepared in every conceivable way from grilled to poached to raw.
Opened in December 2006, PORTOfino is rapidly becoming the Florentine’s favorite seafood restaurant. Although it’s ten minutes by cab from the city center, the ride is well worth it.
Part bistro and part wine bar, Q.B. Quantobasta is a multipurpose venue owned by sisters Elisa and Alessandra Ruggi.
For a unique Florentine experience, book a table on Alle Murate's mezzanine beneath the earliest known frescoed portraits of writers Dante and Boccaccio.
With white tile walls, cured hams strung from the ceiling, and marble-topped wooden tables shared with other diners, Alla Vecchia Bettola is a classic Florentine osteria. The restaurant opened in 1979 as a way to preserve regional traditions that the owners saw slipping away.
One of Florence’s first wine bars, Pane e Vino (Bread and Wine) is just a 10-minute walk from the Ponte Vecchio (Old Bridge).
If you really want to blend with the natives, head to this cart resembling a hot dog kiosk in a tiny piazza just south of the Duomo. Locals swear L’Antico Trippaio makes the best panino con lampredotto (boiled tripe sandwiches) in town.
The restaurant is part of the Marchesi Antinori winery, which is located in Palazzo Antinori, the Renaissance palace that has been the winery's home since the 1500's. The real gem of the compound is Buca Lapi, an unpretentious restaurant with a vague conn
Fashion designer Roberto Cavalli, one of Florence's most famous sons (in modern times, at least) took it upon himself to revive one of the city's institutions to its former glory.
Ask for a table on the candlelit terrace overlooking the Arno at the chic, Ferragamo-owned spot. Chef Beatrice Segoni serves fresh fish and prawn soup and millefoglie with layers of light pastry and coffee cream.
In a humble kitchen outfitted with a century-old wood burning stove, Gianlfranco Paoli served traditional Tuscan dishes such a ribollita and rabbit in balsamic vinegar to the likes of England’s Prince Charles, Oscar-winners Roberto Begnini, Anthony Hopkins, and John Malkovich.