佛罗伦萨乡村风格家居

True to itself as always, Il Latini is a real Florentine institution, which continues to keep Tuscan traditions alive both in its small, rustic-style dining rooms and in its typical regional cuisine prepared with careful attention to detail and a respectful approach. Florentine steak takes pride of place on the menu, which also features the local hams that hang from the ceiling. Specialities include pappa al pomodoro, Florentine tripe and ribollita stew, as well as cantucci with vin santo, the typical finale to any Tuscan meal. Generations may pass but the appeal of this convivial and welcomin

The dining room plays on warm brown tones reminiscent of a teapot, enlivened by touches of brilliant blue and modern leather chairs that lend a contemporary edge to the space. The Chinese chef presents authentic cuisine from her homeland – dim sum included – while drawing inspiration from Italian and French culinary traditions, all infused with a decidedly “pop” creative flair. To best begin the experience, consider an artisanal cocktail at nearby DrinX, the perfect prelude to dinner.

Well past its tenth year of operation, this contemporary bistrot has by now established itself as a solid point of reference in the San Frediano quarter – and more broadly across the city. The setting, spare yet considered, plays upon exposed beams, brick walls and a handful of wooden tables left deliberately in their natural state, arranged in two rows: a simplicity that is only apparent, behind which is felt a carefully attuned minimal sensitivity. The same attention is to be found in the kitchen, where a creative and personal offering takes shape, moving with balance between meat, fish and

Horse-drawn carriages once entered the old courtyard of the St Regis hotel, now converted into an elegant winter garden which also includes a cocktail bar with sofas and armchairs. Seasonality and local gems are fundamental pillars of the modern Mediterranean cuisine.

On the spectacular piazza dominated by the historic church of San Frediano in Cestello, this atmospheric restaurant distinguishes itself through a relaxed elegance, complemented by an excellent bar where a carefully considered cocktail offering is accompanied by refined tapas pairings. The cooking is entirely dedicated to fish and seafood: generous space is given to raw preparations from the sea, also available through a dedicated tasting menu, while the heart of the carte explores modern and creative compositions. For those who favour a more classic approach, it is possible to approach the fi

At this restaurant, local ingredients (mainly from the market) take pride of place on the daily menu which changes in accordance with whatever produce is available at the time. The rustic-style dishes are full of intense flavours, with meat and vegetables often cooked in the wood-fired oven. The pleasantly informal dining room with its many cookery books dotted here and there was designed by the owner-architects themselves.

An establishment of measured elegance, with refined interiors that evoke the atmosphere of a contemporary French bistrot, enhanced by a small library displaying culinary volumes and beyond. Chef Oliver Betancourt, originally from Venezuela, built his training through notable kitchens in France, Spain, and Italy: a journey that today translates into a gastronomic approach rich in nuance, nourished by diverse traditions and constructed around seasonal local products, alongside more exotic ingredients such as kombu, soy sauce, and koji. Vegetarian options are clearly marked on the menu, together