Cucina

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"Known for a daily rotating menu based on what’s available, this restaurant plays with the classic Florentine combo of fava beans and pecorino and serves savory tarts, such as a version with fava beans, ricotta and edible spring flowers like wisteria, that feel strongly tied to local culinary traditions." - Coral Sisk

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"A newer place on one of the most beautiful streets in Florence, it impresses me for sourcing vegetables from the farmers market in Piazza Tasso on Friday afternoons—organic, nice quality, and straight from the producers." - Laura Rysman

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"Cucina is the work of two architects turned cooks (Simonetta Fiamminghi and Giuseppe Bartolini) who teamed up with two bookshop owners (Maddalena Fossombroni and Pietro Torrigiani) to serve vibrant, seasonal takes on traditional dishes sprinkled with global flavors. The menu impresses with fresh seafood from Sardinia and the Tuscan coast, baked Tuscan cabbage spiced with cumin and glazed with chestnut honey, lasagna with duck and apricots, paprika-sprinkled butcher sausages with sweet and sour peppered figs piled on sourdough slices, almondy cheesecake with bitter Sicilian orange, and a concise list of natural wines. Vibe check: The cozy dining space, with a Scandinavian sense of design, is tucked away in a tree-lined residential enclave far from the chaos of the city center." - Coral Sisk

"At this restaurant, local ingredients (mainly from the market) take pride of place on the daily menu which changes in accordance with whatever produce is available at the time. The rustic-style dishes are full of intense flavours, with meat and vegetables often cooked in the wood-fired oven. The pleasantly informal dining room with its many cookery books dotted here and there was designed by the owner-architects themselves." - Michelin Inspector