Frommer's EasyGuide to Rome, Florence and Venice 2015 by Stephen Keeling

Author:Stephen Keeling
Language: eng
Format: epub
Publisher: FrommerMedia
Published: 2015-01-05T16:00:00+00:00

Where to Dine

Florence is awash with restaurants, though many in the most touristy areas (around the Duomo, Piazza della Signoria, Piazza della Repubblica, and Ponte Vecchio) are of low quality, charge high prices, or both. We point out a few below that are worth a visit. The highest concentrations of excellent ristoranti and trattorie are around Santa Croce and across the river in the Oltrarno and San Frediano. Bear in mind that menus at restaurants in Tuscany can change weekly or even (at some of the very best places) daily. Reservations are strongly recommended if you have your heart set on eating anywhere, especially at dinner on weekends.

Restaurants by Cuisine

Cafes

Caffetteria delle Oblate , p. 164

Le Terrazze , p. 164

Le Murate , p. 165

Rivoire , p. 164

CONTEMPORARY ITALIAN

Il Santo Bevitore , p. 134

Olio e Convivium , p. 134

CONTEMPORARY TUSCAN

iO: Osteria Personale , p. 134

Ora d’Aria , p. 130

FLORENTINE

Bondi , p. 131

Da Tito , p. 132

Il Magazzino , p. 134

Mario , p. 131

Nerbone , p. 131

FRENCH

La Brasserie , p. 133

GELATO

Carapina , p. 135

Gelateria della Passera , p. 135

Gelateria de’ Neri , p. 135

Il Procopio , p. 135

La Carraia , p. 135

Le Parigine , p. 136

GRILL

Cipolla Rossa , p. 130

JAPANESE

Kome , p. 132

KOSHER

Ruth’s , p. 133

LIGHT FARE

Antica Macelleria Falorni , p. 133

Bondi , p. 131

I Fratellini , p. 130

MODERN ITALIAN

La Brasserie , p. 133

Vagalume , p. 134

PIZZA

GustaPizza , p. 135

SUSHI

Kome , p. 132

Seafood

Pescheria San Pietro , p. 132

TUSCAN

Antica Macelleria Falorni , p. 133

Cipolla Rossa , p. 130

Coquinarius , p. 127

Da Tito , p. 132

Il Latini , p. 131

Osteria Pastella , p. 132

VEGETARIAN

Brac , p. 133

Ruth’s , p. 133

Near the Duomo

Moderate

Coquinarius TUSCAN There is a regular menu here—pasta; mains such as pork filet with peaches, rosemary, and balsamic vinegar; traditional desserts. But the real pleasure is tucking into a couple of sharing plates and quaffing from the excellent wine list. Go for something from an extensive carpaccio list (beef, boar, octopus, salmon, and more) or pair a misto di salumi e formaggi (mixed Tuscan salami and cheeses) with a full-bodied red wine, to cut through the strong flavors of the deliciously fatty and salty pork and Tuscan sheep’s milk cheese, pecorino.

Florence Restaurants

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