Pete Wong
Google
Allow me to paint you a portrait of a truly memorable Florentine dining experience - one that began not in the restaurant itself, but in a quiet moment of foresight, asking our hotel receptionist for his personal favorite. Trust the locals, they say. And on this occasion, trust paid dividends in spades.
After a sun-drenched day weaving through the medieval marvels of Pisa, San Gimignano, and Siena, we returned to Florence weary but hungry - with appetites both sharpened and expectant. What followed was not merely a meal, but a celebration of Tuscan hospitality and culinary heritage.
From the moment we arrived, the service struck a perfect chord: warm, genuine, and effortlessly orchestrated. There is a distinct pleasure in watching a team that works not with mere efficiency, but with evident pride, affection, and an almost familial synchronicity.
Bread; so often overlooked, deserves special mention here. Rustic, freshly baked, and full of flavor, it was served alongside a silky olive oil and aged balsamic that whispered of vineyards and time. It was the sort of bread that reminds you how extraordinary simplicity can be when executed with integrity.
And then, the courses began to arrive like movements in a well-composed symphony:
Terrina di fegatini di pollo con nocciole, vin santo e pan brioche - a chicken liver terrine enriched with hazelnuts and sweet vin santo, served with toasted brioche. It was indulgent, yet perfectly balanced.
Zuppa di cipolle con crostone di pane e formaggio gratinato - the onion soup, molten with gratinated cheese, was comforting and deeply savory, evoking the rustic soul of Tuscan kitchens.
Tartara di manzo battuta al coltello - hand-chopped beef tartare, delicate yet muscular, elevated by a touch of mustard and a whisper of homemade mayonnaise.
The mains maintained this high note:
Fettuccine al ragù di casa - a rich and hearty ragu, though the pasta, just a breath past al dente - the only minor imperfection in an otherwise stellar affair.
Calamari alla griglia con crema di piselli freschi - the grilled calamari was smoky and tender, perfectly complemented by a velvety fresh pea purée that sang of spring.
Ossobuco alla Fiorentina - a dish that can so easily be heavy-handed, here executed with finesse; meltingly tender, robust in flavor, yet light enough to savor every bite.
The wine list was extensive, a true oenophile’s playground. I relinquished the decision to our charming waitress, whose selection was, without question, sublime.
In sum: a rare five stars from me, and a restaurant I would recommend without hesitation. A gem tucked away in Florence, glowing not just with good food, but with genuine heart.
