Italian restaurants

Ristorante La Fattoria

I started working in the kitchen as I was very young, I would say too young. I was about 18, after finishing the hotel school in Florence.

Those were the days when parents did not pay anything, so I had to walk and work.

Some experiences abroad, in France and England, countries where people did not go for tourism, but for need.

In the early 80s I took over the current restaurant. It was a place where snacks were offered: ham, salami, finocchiona, sometimes penne strascicate.

In the 80s restaurants outside the city center proposed all the same menu, while the best ones offered a so–called international cuisine that was a mixture of the cuisine of Tuscany, Emilia and Rome.

Trattoria Il Porcospino

Trattoria Il Porcospino is an excellent restaurant that is located on the ground floor of the sixteenth century Palazzo Benci, in the district of San Lorenzo, in front of the Medici Chapels.

The air we breathe here is typical of the old Florence, based on tradition and everything that makes history: the walls, completely frescoed, relive the charm of Brunelleschi’s architecture of the Medici Chapels placed in front of it.

And just in front of the Chapels, at the entrance of the room, a romantic garden frames your dinner by candlelight, giving you an unforgettable experience.

Our inn the perfect place to hold receptions and banquets or celebrations of any kind.

A short walk from the convention center, Trattoria Il Porcospino is also perfect for business lunches and banquet facilities to accommodate the participants of conferences.

Our Menu is diverse and includes both specialties of the Ligurian cuisine that those typical of Tuscany: fresh fish cooked according to the recipes of Genoa, Ligurian pesto, but also the real Fiorentina steak and other typical Tuscan dishes of which you will appreciate the genuineness and the fine taste.

Ristorante Borgo Allegro

The proposals of Borgo Allegro arise from the daily search of the best ingredients that the seasons and our friends producers offer us at the right time. The restaurant serves creative dishes based on: meat and vegetables, fish, mushroom of the season followed by an accurate national and international selection of cheeses, a selection of game and wild pork salami and unfailing dishes with Truffle of San Miniato. The wine cellar contains over 400 labels and the wines that we present in combination, will be graciously served by our expert AIS sommeliers.

Osteria La Gramola

Osteria di Passignano

The Abbey of Passignano is located in the heart of Chianti Classico, a former monastery dating back to 395, when it was founded by the Archbishop of Florence. It is still inhabited by monks of the Vallombrosian order, keepers of its cultural and historical treasures.

The Vallombrosian order, a reformed branch of the Benedictines, specialized in viticulture and forestry, was founded by Saint Giovanni Gualberto, whose relics are in the church of the abbey since his death in 1073.

The Vallombrosan monks and the Abbey of Passignano are known, since the Middle Ages, for the attention to the classical texts and music, for promoting scientific research (Galileo Galilei taught there in 1587) and for the care of the land through cultivations, especially of vines, and reforestation.

Ristorante La Tenda Rossa

...offers the opportunity of choice to taste among:
“Great Menu”, “Menu of the Territory”, “Menu vegetarian ... or ... well–being” and a “Mini Lunch”.

(on ​​the homepage in the news all details and prices)

...particularly interesting and “greedy” are the pasta dishes proposals, stuffed or not, that for culture and tradition are closely tied to the land of Romagna, a region to which the “royal crown” for pasta dishes should be rewarded...

Agrodolce Ristorante

Trattoria Le Cernacchie

At “Trattoria le Cernacchie” you can taste many ancient specialities, such as “Carabaccia”, a traditional onion soup with toasted almonds, red wine vinegar, cinnamon and burnt flour, or &lduqo;Cibreo”, pan–fried crests, beans and chichken livers with lemon and sage, or also “Wild boar in Dolce Forte” prepared with bitter dark chocolate, raisin, candied fruit, pine nuts, vinegar and red wine of Chianti, and other dishes of the best family tradition of Tuscany. Some examples are: “Pappa al Pomodoro”, “mice of potatoes”, “Ciccina Bona”, “Fried Chops”, put in a sauce, and the inevitable “Bistecca alla Fiorentina”.

The wine list is based on the great Tuscan red wines, from “Chianti Classico” to Super Tuscany.

Cucina Zibibbo

Benedetta Vitali is a well known name to Tuscan, Italian and international gourmets. I have been a customer of ZIBIBBO since it was created, in 1999.

12 years have passed and, with them, even my role, so from a customer I became a patron and together with Benedetta now I manage the ZIBIBBO kitchen. Of Benedetta, I always enjoyed her infinite culture of Italian cuisine, her great opening for any type of contamination and her great respect for the raw materials and the seasonality.



We cooks are the creators of dishes that give a brief and fleeting pleasure. A moment, and everything disappears. But if we are able to make a mark, to create a memory that is worth to be preserved, we have honored our profession.

In this new menu you will find the dishes that have always characterized my kitchen and others recently conceived. Along with me, among the pots, the young YU, Japanese cook who decided to stay with us at ZIBIBBO stimulating research with his specificity. Yu loves Italian food and now interpretates it with skill, I am certain that his dishes will impress you.

Here, kitchen and dining are working together, sharing a basic idea: kitchen is not combination of flavors and substances, kitchen is a lot more. That is why we like to call ZIBIBBO a kitchen, instead of a normal restaurant.

Targa Bistrot

At lunch, the restaurant offers the opportunity to relax, to enjoy the proper distraction from a hectic working day, to get away from the “chaos” of tourism. At dinner, however, the wind changes: regular customers and tourists from all backgrounds, without distinction, let themselves be caressed by a breeze of international sophistication with solid Tuscan roots.



Gabriele, as Executive Chef, transmits to the kitchen staff its line thought in harmony with the seasons, the raw materials and cooking ways, and perceives them, assimilates them and uses them to give vent to his creativity. Therefore, for example, with a spoonful of passion, a bit of salt and a pinch of irony, a simple dish of Spaghetti with tomato sauce is the king!



Techniques of preparation of the great French school and small insights of Italian regional simplicity come together and give life to a “lively” menu that changes every season to meet the most diverse needs and devotes equal importance both to the products of the soil than to those of the sea.



Finally, pastry. TARGA reserves a prominent place to its desserts, all of own inspiration and making. Because dessert is not just a course among others: to it the task of ending in style bringing together the best of all sensations, scents, flavors so far accumulated. Therefore, encouraging the curiosity of connoisseurs and hedonists, the dessert list is another source of great attraction, complemented by a selection of sipping wines in glass and coffee in the various infusions. Definitely worth trying, the now famous &lduqo;hot chocolate souffle” or “crepes with lemon”, the cornerstones of the dessert list!

Osteria Tornabuoni

Tuscan delicacies

Caffè Italiano

Osteria is an old name, as old is the tradition that we follow with our kitchen, made ​​of simple recipes, attention to detail and quality ingredients we search for with passion in every corner of Tuscany. At Osteria we prepare fresh pasta made by hand and bake on a wood fire the Fiorentina steak. We cook soups, vegetables flans and pies, to satisfy even the vegetarian preferences.


Osteria of Caffè Italiano, Pizzeria and SUD are located in the historic center of Florence in Via Isola delle Stinche/corner Via della Vigna Vecchia (Piazza Santa Croce area). The Osteria is open for lunch and dinner. On request you can also dine in the late evening, after leaving Teatro Verdi, located within walking distance. The Pizzeria is open for dinner only and reservations are not possible. Even SUD is open only in the evening. Here, therefore, they provide a takeaway catering service and the sale of local products. All the rooms of Caffè Italiano are closed on Mondays.