Of the many recent restaurant openings in Florence, Gurdulù (named after one of the characters in Italo Calvino's The Nonexistent Knight) stands out for both its sleek, vintage design, and its great food and wine. Albanian-born chef Entiana Ozmenzeza's eclectic dishes reflect the influence of the Balkans and Greece, as well as Spain and her adopted Tuscany. Her menus challenge the traditional Italian three-course format in favor of a less structured way of eating, so you can order one dish along with a glass of good wine, or go for a full meal. Recent stand-outs include silky Jerusalem artichoke risotto, soft green gnocchi with a spinach pesto and creamy goat cheese mousse, and the superlative fillet steak 'Rossini' topped with a melting slice of foie gras. Gurdulù is also a popular cocktail spot, and for warm weather, there's a delightful little courtyard garden.