The 38 Must-Try Restaurants in Florence

Located outside the historic center, Da Burde is a premier family-run establishment serving authentic Florentine cuisine. The trattoria boasts an ambiance that combines the charm of an old-world wine bar with a cozy dining hall, where cherished family recipes are lovingly crafted from scratch. The journey to Da Burde is worthwhile for those seeking genuine Florentine dishes, including minestrone, meatballs, chickpea farinata, and grilled meats, all paired with exceptional wines.

While pizza is not traditionally part of Florence's culinary landscape, the city still attracts outstanding pizza artisans. For a top-notch pie, head to Santarpia, where innovative flair meets time-honored methods. Chef Giovanni Santarpia, originally from Campania, has earned acclaim as one of Italy's finest pizzaioli, with a deep commitment to dough perfection, high-quality ingredients, and warm service. The craft beer selection is excellent too. Though located outside the historic center, a visit to Santarpia is well worth it.

Cucina is the brainchild of two architects turned chefs (Simonetta Fiamminghi and Giuseppe Bartolini) who partnered with two bookshop owners (Maddalena Fossombroni and Pietro Torrigiani) to offer lively, seasonal interpretations of classic dishes infused with global influences. Nestled in a serene residential area beyond Piazza Tasso, the cozy space features a Scandinavian-inspired design, away from the hustle and bustle of the city center. Cucina delights with fresh seafood from Sardinia and the Tuscan coast, Tuscan cabbage baked with cumin and drizzled with chestnut honey, lasagna featuring duck and apricots, paprika-dusted butcher sausages served with sweet and sour peppered figs on sourdough, almond cheesecake with bitter Sicilian orange, and a curated selection of natural wines.

This no-frills Florentine trattoria truly embodies its name (meaning 'old tavern') with a charming, kitschy Italian dining vibe: hanging prosciutto, wood and marble decor, boisterous waitstaff, and straw-wrapped Chianti bottles. The reasonably priced, homestyle fare and friendly service perfectly complement the ambiance. The menu features authentic Tuscan dishes, including local cured meats, fried rabbit, roast pork arista, and the Tuscan bread-based soup, pappa al pomodoro. Locals flock here for the bistecca alla fiorentina, penne with vodka sauce, chicken liver crostini, and fried artichokes.

In Florence, you could easily find a great restaurant in any direction, but discovering one with exceptional wine selections is a bit more challenging. Il Guscio, established in 1986, elevates homestyle Tuscan and Italian classics to gourmet levels: try their gnudi dumplings with scamorza and spinach pesto, Maldon-salted sliced sirloin with julienned vegetables, paccheri pasta featuring spicy Calabrian ’nduja and burrata, and beet risotto. The wine list boasts a variety of boutique, biodynamic, and terroir-driven producers, focusing on Tuscan wines along with a well-curated selection from across Italy, France, and a generous array of sparkling options. Portions are generous, so be sure to order to share and leave room for dessert, which is excellent.

Ruggero is known by locals as a tuffo nel passato (a blast from the past). This time capsule of a trattoria hasn't changed its decor since the ’70s, but the reasonably priced local dishes have stood the test of time. Enjoy quality offerings like pici pasta, roast pork, tender filetto (tenderloin), and seasonal vegetables (such as porcini, zucchini flowers, and artichokes). The standout primo dish is spaghetti alla carrettiera, a rich red sauce infused with a kick of chili, anchovies, breadcrumbs, and herbs. Though Ruggero isn't located in the historic center, it's well worth the stroll past the Porta Romana.

While it's a cliché to highlight culinary treasures away from the tourist-laden main squares, this holds true for the Porta al Prato area. Though Ciabattini is a relatively new establishment, it has swiftly gained recognition as one of Florence's standout contemporary trattorias, dedicated to skillfully elevating classics with high-quality ingredients. Expect Tuscan street food such as lampredotto served on Parmigiano waffles, boiled beef-stuffed pasta adorned with burrata, ricotta and spinach gnudi in a homestyle tomato sauce, hand-rolled fettuccine, steaks, and grilled calamari with truffles, complemented by cocktails and an array of boutique Italian wines.

Florence may not be the top choice for seafood enthusiasts, but this hidden gem is definitely worth the hunt — especially if you're looking for a break from the meat-heavy Tuscan fare. This seafood trattoria excels in every dish: risottos, succulent Sicilian gambero rosso shrimp pasta, tender grilled octopus, and seasonal catches sourced locally and from renowned Italian seafood regions like Sardinia. While service can be inconsistent and the space could benefit from more natural light, the quality of the dishes and its tucked-away location away from the tourist crowds more than compensate. The wine selection is quite good as well.

Visit Piazza Tasso, a tranquil escape from the bustling tourist spots, for a slow-food experience featuring Mediterranean-inspired dishes. This quaint neighborhood bistro, adorned with works by local artists, is committed to sourcing ingredients from local producers who prioritize organic and traditional artisan methods. The menu caters to a variety of tastes, especially for gluten-free and vegetarian diners, with inventive dishes crafted from carefully selected ingredients: pork confit paired with heirloom sweet onions, julienned vegetables with Calabrian chile, ricotta-stuffed zucchini flowers, tortelli filled with burrata in saffron cream, grilled octopus with herbed potatoes foraged from Chianti, spicy vegetable tagines, Tuscan charcuterie and cheese boards, and indulgent desserts like wine-soaked biscotti tiramisu.

Situated in Piazza del Cestello, Essenziale shakes up Florence’s otherwise slow-paced experimental dining scene. True to its name, the restaurant highlights the fundamental elements of modernist cuisine, featuring a minimalist ambiance that draws focus to the dishes. Chef Simone Cipriani skillfully breaks away from the rigid traditions of Florentine cooking, reimagining classic recipes, such as transforming pappa al pomodoro into a savory doughnut. Look forward to unexpected twists on Italian staples, like tacos topped with ’nduja mayo, banana gnocchi, squab yakitori, innovative panna cotta infused with almond and Sichuan pepper, and offal variations on traditional pastas. The themed tasting menu changes regularly, with options starting at 65 euros.

Note: Essenziale is planning to relocate this year. Please check directly with the restaurant for updates.

If you ask any Florentine who truly loves schiacciata (Tuscany’s version of focaccia) for a recommendation, they’ll likely mention Becagli with a hint of nostalgia. The classic schiacciata is generously sprinkled with coarse salt and features dimples filled with olive oil from hand-kneading. These flatbreads create unforgettable panini, topped with ingredients like stracchino (a creamy, tangy cheese) and soft fennel salami; arugula, tomato, and prosciutto; or mortadella. The sweet offerings are equally delightful: ancient grain crostatas filled with cherry jam or luscious figs, slices of torta della nonna (custard pie) adorned with almonds or pine nuts, and chocolate-stuffed brioche that makes for a perfect breakfast. This quaint bakery is best enjoyed as a takeaway spot.

This natural wine bar and bistro quickly attracted a loyal following, thanks to the sibling duo of sommelier Nicola and skilled chef-baker Irene Schirru, who earned local acclaim at Coquinarius near the Duomo. In their own Oltrarno space, they present artisanal wines (both French and Italian) alongside cheeses and cured meats from Slow Food presidias, baccalà mantecato (whipped salt cod) served on toasted brioche with caramelized onions, game meat ragu with fresh tagliatelle, hand-crafted agnolotti filled with francesina (Tuscan beef slow-cooked in red wine and onions), and flaky quiche featuring seasonal vegetables like asparagus or beet greens. Don’t miss Nicola’s fascinating stories about the unique producers behind the wines he has meticulously selected.

This enoteca (Italian for wine bar) is tucked away in one of Florence's most enchanting yet often ignored corners, making it a hidden gem that’s hard to leave once discovered. Managed by the owners’ daughter, Camilla, this quaint snack and wine bar boasts an impressive knack for pairing wines with your individual preferences. Be sure to try their delectable meat and cheese plates, warm cheese crostini, and a sparkling wine from the Champagne fridge. The anchovy toasts are among the finest available—Camilla crafts hers with hand-filleted Mediterranean anchovies cured in premium olive oil and topped with a twist of lemon zest. As with many boutique wine bars in Florence, this spot is perfect for small gatherings seeking light bites and drinks rather than a full meal.

If you’re a fan of culinary adventure, Il Magazzino is the place for you. Enjoy gourmet interpretations of Florence’s street food classic, lampredotto, in a cozy osteria environment: savor fried meatballs made from the flavorful tripe, ravioli stuffed with lampredotto and topped with Tropea onion sauce, or even tempura-fried lampredotto sushi, reflecting chef Luca Cai’s experience in Japan. While everything on the menu is exceptional, it’s best to avoid the steak. Focus on the pastas and organ meats for a truly unique dining experience. (Bringing along a picky Mytour or vegetarian? Don’t worry—there are also non-offal dishes available.)

Procacci is a pillar of Florence’s aperitivo culture. Established in 1885, this cafe once served King Vittorio Emanuele III and has proudly displayed the royal coat of arms from the House of Savoy since 1925. Now owned by the renowned Antinori family, one of Tuscany's oldest wine producers, this spot is perfect for people-watching during fashion events, attracting global fashionistas who indulge in delicate mini paninos topped with truffles, paired with refreshing tomato juice or sparkling Franciacorta (the Lombardy counterpart to Champagne). Explore the luxurious menu further with offerings like foie gras, mortadella soaked in alchermes (an Italian liqueur), or eggs with shaved truffle. Don’t forget to grab some gourmet souvenirs like truffle salts, truffle-infused anchovies, white truffle honey, aged balsamic vinegars, and exquisite chocolates.

Nestled just off the Ponte Vecchio is one of Italy's most esteemed wine bars. Part shop, part bar, and a favorite local gathering spot, Le Volpi features bottles that showcase the diverse Italian wine scene, spotlighting passionate producers. The bar is staffed by a talented team of winemakers, sommeliers, and wine educators, and if they find you a wine you love, you can join their wine club or have bottles shipped internationally. Alongside tastings, they serve exquisite meat and cheese boards and warm crostini. If you spot wild boar fennel salami, don’t hesitate to order it. You must try the crostino topped with melted lardo and asiago, or the finger panini with cured duck breast and butter before you leave.

Just a short walk from the Duomo, Nuvoli stands as one of Florence’s cherished vinaini, wine vendors that also offer light bites. Set within a historic 200-year-old palazzo, with a basement that dates back to the 1100s, this family-run establishment has been a local favorite since 1986. Their lunch menu features boar pappardelle, ribollita, hearty stews, and charcuterie platters, but the true stars are the crostini displayed in a case on the ground floor. Topped with chicken liver, truffles, artichokes, raw sausage, and more, these toasts make perfect aperitivo snacks.

One of the few enduring vintage trattorias remaining in Florence’s city center, this beloved basement wine cellar-turned-restaurant near the Ponte Vecchio may be small in size, but it's rich in character. Immerse yourself in authentic Florentine cuisine with seasonal classics like ribollita soup, braciole rifatte (breaded veal in tangy tomato sauce), artichoke or porcini frittata, panzanella, maltagliati pasta, simple Fiorentina steaks, and tender rump steak topped with nutty pecorino shavings, fried rosemary or sage, monk's beard (agretti), and fennel orange salad, alongside an excellent wine selection. Despite the variable service, you'll discover some of Florence's finest meals here.

If bustling, crowded local trattorias aren’t your style, make your way to the 150-year-old Sergio Gozzi for a similar blend of ambiance and culinary tradition — but with more room and shorter wait times. A quintessential Florentine trattoria, Sergio Gozzi rotates its famous fried dishes according to the seasons, serving fried zucchini flowers in summer and artichokes in winter. Don’t miss the porchetta, peposo (a slow-cooked beef stew with wine and whole peppercorns), and arguably the finest pappa al pomodoro in town. Open only for lunch, Gozzi serves up traditional home-cooked meals at affordable prices.

Located in San Lorenzo, near Mercato Centrale, Trattoria Mario is a favorite among both travelers with guidebooks and locals. It's one of the few remaining trattorias in the historic center that offers affordable, hearty, and straightforward Tuscan cuisine. Indulge in anything fried, traditional bean or bread-based peasant soups, the iconic bistecca alla fiorentina (T-bone steak), rich game ragu pastas, or succulent arista (roasted pork loin). While the vegetables might be overcooked, that's not why you're here. Arrive early, as the most popular dishes tend to sell out fast.

Esteemed gelato artisans with decades of experience continue to uphold Florence's gelato reputation amidst a surge of tourist-focused spots serving artificially made gelato. However, My Sugar, a newer establishment run by a husband-and-wife team, stands out as a prime example of the next generation carrying the gelato legacy forward. They skillfully churn out classic flavors like bittersweet chocolate and Bronte pistachio, as well as seasonal delights such as strawberry and watermelon, plus unique options like black sesame, green tea, pure peanut, and dark chocolate blended with local Chianti. Pro tip: Gelato should be served from flat pans or ribboned, not from mounds, and can also be dispensed from carapine, the covered metal containers kept under the counter.

Florence is gradually expanding its international food scene, and the city’s Iranian community is well represented by Ristorante Persiano Tehran. Located in Piazza dei Cimatori, known as “Dante’s Neighborhood,” this restaurant proudly offers authentic Iranian dishes, including ground beef koobideh, marinated and spiced joojeh chicken kebabs, hearty herb and lamb stew ghormeh sabzi, and traditional Persian ice cream bastani, flavored with rose, saffron, or pistachio. The decor reflects the owners’ heritage, providing a Persian retreat amidst Florence’s Renaissance-rich center.

Just a short stroll from the Uffizi Gallery, this cozy Mytoury makes its culinary stance clear on the handwritten menu outside: no pizza, no ice, no cappuccino, and no spritz. This osteria focuses on authentic Tuscan cuisine, famous for dishes like pappardelle with duck ragu, hearty ribollita soup, saffron pasta with zucchini flowers and a hint of cream, and mains such as cod stewed in tomatoes, fried chicken and zucchini flowers, and the peppery peposo beef stew, accompanied by seasonal beans and a selection of grilled meats.

In Florence’s historic political heart, Piazza della Signoria, Massimo Bottura’s Michelin-starred restaurant merges Mexican and Japanese culinary traditions. Led by Mexican chef Karime Lopez and her Japanese husband Takahiko Kondo—Bottura’s longtime collaborator at Osteria Francescana—the restaurant showcases seasonal Tuscan ingredients alongside unique finds like Umbrian purple corn in ceviche tostadas. Dining here is certainly a splurge, reflecting the high-profile names involved, but the thoughtfully designed menu promises satisfaction without excessive abstraction. Options for both à la carte and tasting menus are available for lunch and dinner, so make sure to book well ahead.

Nestled on a secluded street in the Santa Croce area, Libreria Brac functions as a café, restaurant, and contemporary art gallery, featuring an eclectic collection of books, vintage magazines, and selected music. The vegetarian menu is inspired by the chef’s global travels (with a particular fondness for cities like San Francisco); diners can look forward to microgreen salads dressed with avocado and almond lemon vinaigrette, and zesty casseroles layered with tomato and buffalo mozzarella, all topped with crispy pane carasau, a traditional Sardinian flatbread. Locals favor the mixed platters, which offer a pasta dish—like the ginger- and potato-stuffed tortelli with arugula pesto or radicchio risotto—a salad, and a slice of savory pane carasau, all for under 25 euros. Brac is also a popular brunch destination, known for its pancakes and scrambles. With limited seating and its reputation as the top vegetarian Mytoury in the city, it’s wise to make a reservation in advance.

This 'culinary club' is rooted in Tuscan cuisine, but its menu also features delightful specialties from all over Italy. The owner and head chef evokes the essence of nonna's kitchen, incorporating rare regional ingredients and top-quality raw materials sourced from some of the country’s finest producers, including one known for cheese aged in ancient Etruscan caves. Don’t miss the fried polpette di bollito (beef croquettes), charcuterie boards, rabbit with olives, and the potato-stuffed tortelli served with various ragus (the goat ragu is particularly outstanding).

Renowned Sicilian chef Carmelo Pannocchietti has made his mark in Florence with his popular Sicilian street food establishments. While you can indulge your cannoli cravings here, Arà also offers generously stuffed ragu arancini, hearty slices of Sicilian pizza, refreshing granitas, and what many consider the finest Bronte pistachio gelato in the city. Pannocchietti has expanded his brand into a small empire, featuring pop-up stalls by the river in summer, a location on the top floor of Mercato Centrale, and a casual deli reminiscent of a tavola calda. Be sure to explore the natural wine list, which boasts some incredibly delicious selections from Sicily.

Set in a Renaissance palace that once belonged to the Medici, Locale offers an upscale dining experience perfect for craft cocktail lovers, with exceptional service beneath original frescoes. The cutting-edge cocktail lounge, recognized on the World’s 50 Best Bars list in 2022, features impressive shelves of unique spirits and a hint of experimental creativity. In addition to drinks, the talented young chef Simone Caponnetto curates a modernist tasting menu filled with indulgent dishes, including pork liver crepinette (sausage), squid stuffed with Champagne, and pine nut milk burrata parcels. Guests can also savor exquisite bar snacks like skirt steak with salsa verde, sweet Tuscan friggitelli peppers, or truffle fondue croquettes made with goat cheese. Beneath the main area lies an underground lab, where bartenders craft artichoke-infused sodas, herbaceous Negronis and Americanos with redistilled gins, house-made saffron kombucha, and CBD-infused cocktails.

Nestled in the vibrant San Niccolo district, just below the steps leading to the stunning Piazza Michelangelo, lies one of the finest carb havens around. This mother-and-son venture specializes in fresh cappellaci, which come with a variety of fillings such as winter squash and ricotta, paired with toppings like green kale pesto or seasonal truffles. Additionally, you'll find a selection of tavola calda-style dishes, including sliced roasted meats and caramelized vegetables, all complemented by an impressive Champagne and natural wine menu.

A haven for natural wine enthusiasts, Vineria Sonora merges a vinyl record shop with a bistro bar atmosphere, hosting both DJs and winemakers. This spot in Florence boasts an impressive collection of minimal-intervention Italian wines, featuring rare garage producers and beloved cult classics. The culinary offerings showcase artisanal ingredients from across Italy, particularly highlighting the flavors of Calabria, where owners Laura Giovinetti and Andrea Marsico are from. Their adventurous small plates include wild game tartares, roasted porchetta, rustic lasagna with wild boar, Calabrian chile ’nduja crostini, and seasonal accompaniments like baked squash and artichokes. Giovinetti and Marsico also manage Lato B (B-Side), a bar across the street that serves aperitivo alongside bar bites, vinyl records, and zines for sale.

Saporium stands out among Florence’s Michelin-starred establishments, earning recognition with a green Michelin clover. The restaurant resembles a blend of a Renaissance palace and an arboretum, while chef Ariel Hagen offers unforgettable tasting menus. His creations highlight fermentation and Italy's rich biodiversity, featuring dishes like taglioni adorned with sambuca flowers and fermented koji crema, risotto with sheep milk kefir and preserved lemon, and squab-filled agnolotti in eel broth. Each dish is crafted from organic ingredients and wild botanicals sourced from Borgo San Pietro’s flagship resort in Chiusdino, a restored Medieval estate turned luxury villa surrounded by farmland. Begin your experience with a craft cocktail infused with smoked juniper, nepitella (calamint), or fermented orange at the vintage speakeasy-style lounge next door, accompanied by playful snacks such as saffron bone marrow arancini, local river trout hot dogs, or cockscomb (cibreo) bao bites.

The team behind Enoteca Pitti Gola e Cantina expanded their horizons since opening their iconic wine bar in 2008, first launching the upscale steakhouse Osteria dell’Enoteca in 2017, and now de’Giusti. Nestled in the serene Sant’Ambrogio district next to the Four Seasons, this modern wine bar and bistro is perfect for enjoying small plates while savoring a couple of bottles with friends, impressing colleagues, or enjoying a cozy date night. The wine list leans heavily on Piedmont and Tuscany, showcasing a treasure trove of red wines crafted for distinction rather than trends. Indulge in antipasti like an artfully arranged charcuterie, chicken liver pâté with vin santo reduction, ricotta flan sformatino, tartare, and carpaccio, alongside refined classics such as eggplant parmigiana with anchovies or Tuscany’s pancake-like testaroli pasta triangles tossed in Ligurian-style pesto.

As Florentines argue over the best lampredotto stand, family-owned Pollini stands out as the most iconic choice. Often confused with tripe, lampredotto is actually cow stomach cooked in a flavorful broth, then chopped, stuffed into bread, and topped with a vibrant green herb and chili sauce. Situated across from the historic Sant’Ambrogio church and with a view of the magnificent Synagogue of Florence, Tripperia Pollini (also known as “Da i’ babbo e figliolo” or “by father and son”) offers this dish with a variety of sauces — from tomato with artichoke to beef cheek guanciale, chard, and seasonal porcini — along with classic tripe in tomato sauce. All are best enjoyed with a glass of wine or a cold beer on the corner, as the proprietor calls out orders amidst the lively scene.

As a new generation of Florentines shapes the dining scene to be more sophisticated and global, there are still a few gems where you can savor the charm of a traditional family-run Mytoury, complete with staff banter that feels like home. To experience this, visit the trattoria located within the Sant'Ambrogio market. To avoid the lunch rush, arrive before 1 p.m., or settle into the cozy booths for budget-friendly dishes like summer panzanella, spring pappa al pomodoro (a tomato and bread soup), and a variety of simple pastas, hearty meats with potatoes, and indulgent desserts like caramelized pears.

If you’re searching for the world’s best sandwich, as claimed by the proudly biased owner Marco Paparozzi, make your way to his cozy panino stall at the Sant'Ambrogio market. Here, the fillings transcend the standard meat-and-cheese combinations, showcasing Tuscan-inspired flavors and dishes: consider stewed donkey paired with pear, pecorino, and truffle; wild boar sausage with broccoli rabe; or even a unique carb-on-carb taglierini pasta panino. Choose your filling from the changing chalkboard menu, and either Paparozzi or his nephew will quickly craft a delicious panino, insisting it be enjoyed with a small glass of wine.

Situated on the former grounds of a walled garden owned by the nuns of Santa Verdiana, this modern trattoria right by the Sant’Ambrogio market offers a diverse menu. Vegetarians can savor pane carasau (Sardinian flatbread) layered like millefoglie with smoked eggplant and whipped burrata, while meat lovers will enjoy grilled meats paired with buttery roasted potatoes, amberjack-stuffed pasta adorned with crispy squash blossoms and salmon roe, and Tuscan pici (udon-like pasta) with butter and anchovy. Squab glazed with pomegranate reduction rounds out the offerings. Ingredients are procured from local market butchers and produce vendors, along with artisan cheeses from the Chianti countryside.

At the edge of Sant’Ambrogio in Piazza Beccaria, you’ll discover the most elegant pastry shop in the historic center. The ambiance feels like a ballroom, adorned in vintage teal and featuring classic ceramics and glassware. This beloved spot is committed to using artisanal raw ingredients, including Valrhona cacao for its flourless chocolate cake and specially selected figs and forest fragoline (wild strawberries) from local markets for its mini seasonal fruit tartlets. You’ll also find Florentine staples like puff pastry sfoglia and budino di riso (rice pudding in a shortbread crust). Although the space is small, with just a few tables outside, it’s definitely worth squeezing in. Inside, there’s an espresso machine tucked away, serving specialty coffee from Cafe Piansa, a renowned craft roaster. This is the perfect place for an Italian breakfast, where you can enjoy a properly made cornetto and cappuccino.

While Florence may not be as famed for pizza as Naples or Rome, it has drawn talented pizzaiolos from across Italy, resulting in an impressive selection of pizzerias. Experience this upscale neighborhood pizzeria, known for its striking pizza by the foot, conveniently located off the historic city ring. The dough, a hallmark of Italian craftsmanship, is expertly made with precise hydration and fermentation times, ensuring exceptional digestibility. Toppings range from the classic margherita to delicious combinations like anchovy and burrata with preserved lemon. Additionally, you can find stuffed focaccia, enticing Caesar salads, and indulgent cream puffs (bignes) filled with Champagne and chantilly, drizzled with warm dark chocolate. For beverages, craft cocktails—complete with unique bitter liqueurs in the spritzes—craft Italian beers from the Dolomites, and affordable wines like lambrusco, available for under 15 euros, are all on offer.