Andrea B.
Yelp
Cafaggi is a gem of a restaurant, exemplifying the values and standards of Italian, particularly Tuscan, cuisine. Understated, but with a wonderful menu of expertly prepared specialties, Cafaggi does not rush its patrons, does not put on airs, and does not go out of its way to promote itself or take heed of passing fads. It simply is what it is, priding itself on a long and established reputation.
The best foods to order are fresh fish and seafood, such as the superb octopus salad, a blend of warm, tender octopus on top of a bed of lightly dressed raw vegetables, chief among them carrots. The blend of textures and flavors made this dish a standout. The salmon and trout are also outstanding in the freshness of the meat, as well as the way that the chef executes the finished dishes.
The pastas and gnocchi that we had the day we visited were all distinctive. Sometimes, a kitchen has a sauce or two on the stove, and the staff doctors them up, depending on what is ordered. This did not appear to be the case for our gnocchi with meat sauce, tagliatelle, or rigatoni with buffalo mozzarella and eggplant. Each dish was resplendent with flavors and expertly cooked pasta and gnocchi. My favorite was the rigatoni. The tomato sauce was rich, perfectly coating each pasta tube, and the eggplant and mozzarella were liberally distributed throughout.
The famous bistecca alla Fiorentina is beautifully done at this restaurant as well, although it is not necessarily widely promoted.
The restaurant reminded me in some ways of the (sadly) now closed New York City establishment, Le Veau d'Or, which persisted in championing classic French cuisine in spite of changing tastes, both culinary and style-wise. While Le Veau d'Or maintained its French standards, Cafaggi maintains its Tuscan standards, proudly, but quietly. To miss out on Cafaggi is to miss out on what it means to dine in Florence as a resident more so than a tourist. I would not want anyone to miss it.
