Rustic Escape in Palazzuolo Stay

In the world of fine dining, Via Ghibellina is synonymous with Enoteca Pinchiorri: the magnificent seventeenth-century palazzo that houses it is home to one of the most iconic restaurants in Italy, a true legend of gastronomy. Opened in 1972 by Annie Féolde and Giorgio Pinchiorri, what began as a modest wine shop with a kitchen has over time become a great restaurant, in which Florentine history and elegance intertwine among paintings, frescoes and vivid arrangements of fresh flowers. At the stove, the cooking aspires to a refinement free of ostentation, eschewing fleeting fashions in favour o

Within a historic villa now transformed into the FH55 boutique hotel, this restaurant stands out for its contemporary, light-filled interiors, with an open kitchen directed by the chef and his team. Through the large picture windows and from the summer terrace, a captivating view of Florence unfolds below. The gastronomic proposal draws deep roots from Italian tradition, with evident Tuscan resonance, expressed in a creative key across meat, fish, and a sound vegetarian selection. A carefully curated wine list, alongside a cocktail offering, completes the experience.

In a charming hamlet just outside Galeata, the entrance opens onto a small, pretty courtyard that in summer leads to outdoor tables beside the church, shaded by trees and facing the hills: a truly idyllic setting. The cuisine is rooted in the local territory, which here means not only Romagna but also echoes of the neighboring Marche and, above all, Tuscany – as in a memorable lampredotto with porcini mushrooms, tasted on our most recent late‑summer visit. In the adjoining shop, guests can purchase products prepared in the restaurant’s own workshop, while a few guest rooms are also available.

Attention: Temporarily closed!In the heart of the historic centre, yet set apart on a quiet little piazza, the first thing to catch the eye is the Pagliazza Byzantine tower, the oldest in the city and the only one circular in form. Once through the entrance of the Hotel Brunelleschi, guests are accompanied to the first floor of the tower, where the restaurant is to be found: an intimate dining room adorned with a Murano chandelier and just six tables. The culinary offering reveals a strong Mediterranean inspiration, with marine echoes that surface throughout the combinations of flavours. The d

This restaurant in San Piero in Bagno’s historic centre takes its name from its young chef Gianluca da Gorini, who prepares original and creative cuisine inspired by the traditions of this beautiful hilly region as well as his own more imaginative creations. Frequently used ingredients include mushrooms, game, freshwater fish and Mora Romagnolo suckling pig, often combined with other more exotic fare. There’s a particular emphasis on dishes cooked over the barbecue grill, which gives ingredients such as lamb, eel and pigeon a particularly pleasant texture and flavour.

Once off the main road, follow a series of twists and turns uphill to reach the village of Acquapartita, at an altitude of almost 800m, where you’ll find one of the best restaurants in the region. Here, the Bravaccini brothers are at the helm, with chef Simone creating dishes that are proudly focused on local ingredients such as mushrooms, trout and game. His signature dish of wild boar is delicious and full of flavour – the meat is sliced tartare-style so that it cooks quickly and is then served covered with soft mashed potatoes sprinkled with juniper. Front of house, his friendly and skilful

A few steps from the Duomo, within the Corte degli Imperatori of Palazzo Portinari, the historic former residence of the Salviati family, the restaurant occupies a setting of rare beauty, enriched by sixteenth-century frescoes by Alessandro Allori and the soothing sound of a fountain. An authentic Renaissance salon transformed into a refined dining room. The kitchen distinguishes itself through technical precision and elegance, bringing out the very best of the highest-quality produce in dishes that are creative yet always balanced and never contrived. Emblematic is the lightly seared langoust