Ristorante Trattoria da Burde

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"The Gori brothers have built Da Burde’s reputation half on old-world family recipes served proudly in a white-tablecloth vintage trattoria, and half on its wine cellar. This is one of few trattorias in the city that embrace exceptional wines; most serve simple table wines or generic labels from big names. For those wanting a deep dive into Tuscan excellence or who have a penchant for Champagne, sommelier Andrea Gori has amassed an impressive collection. Sommeliers from around the country (and the world) come to dine at Da Burde for his outstanding curation. All of Tuscany’s classified wines are represented by a healthy choice of accolade-worthy producers. Though other territories are included, take advantage of the Tuscan specialization when you’re here. It’s evident the region's most prized years are on Gori’s mind when curating vintages. If possible, ask to pick a wine from the cellar with or without sommelier guidance." - Coral Sisk

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"On the city’s outskirts, this traditional trattoria is so devoted to Florentine cooking that its zuppe alone are worth the taxi ride, and trippa alla Fiorentina is preserved here through protected family recipes." - Coral Sisk

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"Outside the historic center, Da Burde is one of the city’s finest family-run institutions for traditional Florentine food. The trattoria has an atmosphere that’s both old-world wine bar and homey banquet, where sincere family recipes are earnestly prepared from scratch. The trek to Da Burde is worth it for diners in search for true Florentine relics, passed-down specialties like minestrone, meatballs, chickpea farinata, and grilled meats. Best for: Serious wine lovers willing to drop big money, who should ask to pick out a wine from the cellar." - Coral Sisk

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"You’re not going to stumble into Da Burde. It’s closer to the airport than Michelangelo’s David, but it’s worth the trek for some really good Florentine cuisine, unabashedly served only for lunch (and for dinner on Friday). The family behind it has been running the place since 1901, and the current generation is just as feisty as the last. Once you step inside, you’ll be greeted by a delicatessen counter and grocery corner for those who want to drop in for some to-go cured meats, a slice of cake, or some gossip about just how long Florence will take to build their next train line. Go a little further and you’ll enter the dining room that’s full of really old art on the walls and locals snacking on chicken liver crostini. They do hearty Tuscan classics justice, like pasta e fagioli, ribollita, mixed-meat bollito (expect a bit of cow tongue), and pappa al pomodoro." - coral sisk, georgette jupe

"Booking in advance is highly recommended at this traditional Tuscan restaurant (home to a grocer’s shop as well as a trattoria) which has a loyal and regular clientele. Most guests come here for the superb Fiorentina steak (cooked over the grill), as well as the classic soups and home-made pastas. The wine list is overseen by Andrea, an enthusiastic sommelier who enjoys organising themed wine-tasting evenings." - Michelin Inspector