Gucci Osteria da Massimo Bottura

"Yes, this restaurant is owned by Gucci and Italy’s most famous chef, Massimo Bottura. And it’s a top tasting menu spot where you'll encounter Chinoiserie porcelain and creative dishes like spaghetti inspired by Sicily’s cannoli with a dreamy pistachio pesto. The food is really all over the place, though, thanks to their current chefs from Mexico City and Tokyo, and they often host dinners with restaurants from around the world. In addition to twists on Italian classics and rotating seasonally-themed menus, expect things like Mexican ceviche tostadas and Japanese pork belly buns filled with Cinta Senese pigs from Siena that have similar levels of fame to the Pope. Even though this is a fine dining spot, it’s not stuffy, but rather cheerful and bright with modern chic plush seating, eye-catching Art Nouveau accents, and green tones everywhere. This is Gucci, after all." - coral sisk, georgette jupe

"Yes, this restaurant is owned by Gucci and Italy’s most famous chef, Massimo Bottura. And it’s a top tasting menu spot where you'll encounter Chinoiserie porcelain and creative dishes like spaghetti inspired by Sicily’s cannoli with a dreamy pistachio pesto. The food is really all over the place, though, thanks to their current chefs from Mexico City and Tokyo, and they often host dinners with restaurants from around the world. In addition to twists on Italian classics and rotating seasonally-themed menus, expect things like Mexican ceviche tostadas and Japanese pork belly buns filled with Cinta Senese pigs from Siena that have similar levels of fame to the Pope. Even though this is a fine dining spot, it’s not stuffy, but rather cheerful and bright with modern chic plush seating, eye-catching Art Nouveau accents, and green tones everywhere. This is Gucci, after all." - Coral Sisk

"Florence’s cosmopolitan credentials receive a boost with Karime Lopez and Takahiko Kondo’s cuisine, served in this modern, lively restaurant that bears the name of theatrical chef Massimo Bottura. The cuisine overseen by these excellent cooks demonstrates an openness to the rest of the world, with influences and reinterpretations of dishes from other countries, as well as Italy and Modena in particular. In addition to the à la carte, there are two tasting menus (I Nostri Souvenirs and Le Nostre Nuove Memorie) and - only for lunch the Breve Viaggio in Osteria. A visit to the Gucci Garden, an elegant museum on the upper floors dedicated to the famous fashion house, is highly recommended." - Michelin Inspector

"Mexico meets Japan in Florence at Massimo Bottura’s one-Michelin-starred outpost at Gucci in the city’s historic political center, Piazza della Signoria. It’s helmed by Mexican chef Karime Lopez with Japanese husband Takahiko Kondo (Bottura’s long-time right hand at Modena’s Osteria Francescana), who channel their respective home countries and their impressive experience in renowned kitchens around the world. The kitchen utilizes seasonal Tuscan ingredients, prized Italian produce like Sicilian citrus, and obscure finds such as Umbrian purple corn in ceviche tostadas. A meal here is definitely a splurge (as one might expect from the names Bottura and Gucci), but you won’t leave hungry or underwhelmed thanks to a thoughtfully crafted menu that isn’t overly esoteric. A la carte and tasting options are available for lunch and dinner. Book well in advance." - Coral Sisk

"Part of Gucci creative director Alessandro Michele’s magical mystery tour that is the Gucci Garden museum and retail outlet, this jewel box of a restaurant is all forest green velvet, pea green boiserie, and custom-made Ginori porcelain in the brand’s pretty floral Herbarium design. Although Massimo Bottura’s name is on the menu, it’s Mexican chef Karine Lopez who’s in charge of the kitchen, and the dishes are a palate-teasing mix of reworked Emilian and world classics, along with influences form Lopez’s background. Highlights include “Come to Noto With Us” (a citrusy risotto with almonds and red Sicilian prawns), “Taka Bun” (a magically light steamed bun enveloping a slab of sticky pork belly oozing with spicy sauce), and Bottura’s signature tortellini in a luscious parmesan cream sauce. To finish, there’s “Red, White and Green” (a play on a Caprese salad with mozzarella, tomato, basil and strawberry) and the chocolatey-rich “Charley’s Dream,” which Bottura apparently invented for his son. Service from the smiley staff—dressed in preppy button-downs with floral aprons and Gucci trainers—is efficient and utterly charming. Timing is good and everyone knows the details and intricacies of the menu." - Nicky Swallow