Florence is a city that needs no introduction, yet beyond the art and architecture lies another masterpiece: the city’s food scene. From intimate osterie to sleek, modern dining rooms where creativity reigns, Florence offers a culinary landscape that is as diverse as it is delightful. Here, centuries-old traditions meet contemporary innovation, whether in a plate of perfectly executed bistecca alla fiorentina, a delicate hand-rolled pasta with a seasonal ragù, or a fusion creation that surprises at every bite. In this article, we explore our favourite restaurants in Florence, from timeless trattorie preserving Tuscan heritage to adventurous eateries redefining the city’s gastronomy.
1
Saporium
The place to be for gourmet cuisine in Florence is Borgo Santo Pietro Saporium. Why? Let’s see. Among mirrors, crystals and luxuriant plants of a 50s styled room, it feels as though you walk into a theatre: in the open kitchen, Chef Ariel Hagen, from Florence, finishes his culinary creations with a scenography of perfect gestures that will never cease to amaze. When your dish is placed in front of you, you’ll be stunned by the aromas, textures and flavours of the land and sea. Meticulous attention is also paid to the vegetable, which becomes the protagonist of one of the three tasting menus. Everything is made with organic and seasonal Tuscan products, many of which are sourced straight from the farm of one of the most luxurious resorts in the region and in Italy: Borgo Santo Pietro. WEBSITE
2
Atto DI VITO MOLLICA
Atto di Vito Mollica is a real treat. This restaurant is located in the rich Palazzo Portinari Salviati, at the intersection of streets leading to Piazza Duomo and Piazza della Signoria. The fascinating structure allows you to experience an interesting game of discovery, thanks to its nooks and crannies behind which you will discover frescoed rooms and intimate tables. Here chef Vito Mollica’s dishes proudly walk the road from kitchen to table, presenting guests with a new, experimental and élite idea of eating. WEBSITE
3
Santabarbara
Santabarbara thrives on energy and creativity, with chefs Alessio Ninci and Lorenzo Chirimischi orchestrating daily tasting menus right at the bar, where guests can watch every plate come to life. The kitchen celebrates local produce with a playful, zero-waste philosophy, transforming seasonal ingredients into dishes that surprise at every turn. The menu is divided into four tasting paths—Fulmine, Torre, Cannone, and Spada—each one changing daily, inviting diners to savour excellent cuisine in an intimate, interactive setting. The experience is as much about theatre as it is about taste, with every dish designed to delight the eye as well as the palate. To complement the cuisine, a carefully curated selection of wines (mostly Italian and often natural) provides the perfect pairing for each course. WEBSITE
4
Il Gusto di Xinge
Raised in a workers’ enclave beside a power plant outside Beijing, Xin Ge Liu’s journey to Florence is as cinematic as the food she now serves. A teenage viewing of Under the Tuscan Sun sparked a dream that led her to Polimoda in 2012, intent on studying fashion. The medium may have changed, but the creative instinct remained: by 2019, Liu had channelled her design sensibility into Il Gusto di Xinge, a restaurant that feels closer to an art installation than a traditional dining room. Inside, punchy terracotta walls collide with flashes of cobalt blue, a playful palette that mirrors both Xinge’s spirit and the food itself. Dishes are born from images, memories and even dreams, translated into colour-forward compositions using Italian ingredients: think Chinese bao buns filled with pork and foie gras or, one of our personal favourites, Duck in the Clouds, where duck is marinated with orange and cinnamon served on a bed of candy floss. Don’t skip dessert, the black sesame tiramisù is exquisite. WEBSITE
5
Ambar
In the residential neighbourhood of Gavinana, Ambar Kitchen brings a cosmopolitan energy to Florence’s dining scene. Led by Andrea Magnelli, the kitchen delivers a polished fusion of Japanese precision and Mediterranean flair, with subtle Peruvian influences woven throughout. Sushi is the backbone, but creativity drives the menu: pristine raw fish, imaginative rolls and dishes that play confidently with texture and seasoning. The philosophy remains resolutely local, with seasonal ingredients sourced from nearby land and sea. Insider tip – book a seat at the counter for the full experience. WEBSITE
6
Sevi
At Sevi, owner and chef Francys Salazar reimagines Peruvian culinary heritage through a refined, contemporary lens, bringing his roots to the city. Each dish is conceived as a dialogue between memory and modernity and what stands out the most is the strong flavour and quality of the proteins, exalted by marinades, citrus and spices. The dining room reflects the spirit of the cuisine and, if you have the chance, reserve a seat at the counter to watch the chefs at work tending the Josper grills and open flames. WEBSITE
7
Casa Ciabattini
Housed in a beautifully restored historic building, the interiors layer period details with modern touches: plush seating, muted colour palettes and artful lighting. In the kitchen, young chefs Leonardo and Giulio bring a fresh perspective, guided by the steady hand of their mentor, Alberto Ciabattini senior, whose philosophy of generous, convivial hospitality shapes the spirit of the restaurant. The cooking speaks a modern language but never forgets its origins—familiar Tuscan ingredients are treated with clarity and respect, subtly elevated through refined techniques. WEBSITE
8
Il Guscio
Tucked into San Frediano, where Florence still moves at a gentler, more local pace, Il Guscio is a reassuring constant. Opened in 1986 by Sandra Formigli and Francesco Gozzini in what was once the city’s oldest tripe shop, it remains a bastion of Florentine trattoria culture, lovingly updated without losing its soul. Sandra, still overseeing the restaurant today, has preserved its warm, unpretentious spirit: white tablecloths, softly lit rooms and an atmosphere that feels lived-in rather than styled. The cooking is comfort-driven and proudly Tuscan, refreshed through careful execution. Standouts include paccheri with cherry tomatoes, ’nduja and burrata, Grilled Octopus on a bean purée and duck breast with orange and roasted spring onions. WEBSITE
9
Cantinetta Antinori
Cantinetta Antinori has long been an institution in the city. Like the chef, Franco, who has been preparing his famous tomato soup for 40 years, but also tagliata, cod and other delicious Florentine delicacies. Cantinetta Antinori first opened in 1957 on the ground floor of Palazzo Antinori, a Renaissance masterpiece designed by Giuliano da Maiano, the restaurant embodies over six centuries of the Antinori family’s devotion to wine, hospitality and Tuscan tradition. Beneath vaulted ceilings and stone arches, the menu celebrates regional classics designed to pair seamlessly with the family’s storied wines. The atmosphere is timeless and convivial, echoing the old Florentine custom of selling wine directly from palace windows. WEBSITE
10
IL SANTO BEVITORE
There is nothing more solid and magical than a project born from young and motivated minds. In this case, Il Santo Bevitore, born from the passion of three young Florentines, stands in the beating heart of the Oltrarno offering a creative vision on cuisine, curated but informal. Definitely not to be missed is the terrine of chicken livers in Vin Santo ristretto and pan brioche, a real treat for fans of the genre. In addition to an extensive and sophisticated wine list, Santo Bevitore also offers dishes for celiacs and vegan suggestions, meeting all needs. WEBSITE
11
Antico Ristoro di Cambi
In the San Frediano neighbourhood, far from the core of the city center is Antico Ristoro di Cambi, a restaurant that embodies the city’s most reassuring kind of tradition. Founded in 1950 and still family-run it continues to serve unfussy cuisine that tastes like home. Inside, the dining room is what you’d expect from a Tuscan trattoria: brick arches, dark wood and soft, amber light as well as a counter displaying hams, cheeses and exquisite delicacies. In the kitchen, classics are beautifully executed: pappa al pomodoro that tastes of summer tomatoes even in winter, hand-rolled pici and juicy Fiorentina steak (to be ordered with a side of Fagioli. The wine list leans regional, favouring small producers and full-bodied reds (a Bolgheri or Brunello is well-recommended). WEBSITE
12
AlLa vecchia Bettola
Alla Vecchia Bettola remains one of Florence’s most characterful trattorie, quietly holding court since the 1970s and long cherished by locals in search of an unvarnished yet deeply satisfying dinner or a leisurely Sunday lunch. Tucked between San Frediano and Porta Romana, this corner institution is proudly informal. Its reputation rests firmly on one dish in particular: Penne alla Bettola, widely regarded as the original Italian iteration of what the world now knows as penne alla vodka. WEBSITE
13
osteria Tre Panche
Having recently reopened its historic outpost on Via Pacinotti, Osteria Tre Panche now counts two distinct addresses in Florence. The original remains delightfully unvarnished, with dark wooden boiserie and its iconic neon sign still glowing above the street; the second sits within Hotel Hermitage, with an enviable view of Ponte Vecchio and a highly-romantic rooftop. Cuisine is delicious; simple recipes elevated with flavour and quality ingredients. Pastas, meats, fish and above all, the famous Basque Cheesecake – worth the trip alone. While the settings differ, the philosophy is consistent: unfussy, ingredient-driven cooking where simplicity is the ultimate luxury. Expect confident plates of pasta, carefully handled meats and fish, and the dessert that has achieved near-legendary status: the Basque cheesecake…widely agreed to be worth the journey alone. WEBSITE
