Restaurants in the province of Firenze

Florence has a cooking to eat standing up and one for a laid table, and the two have always talked to each other. It is a cooking of bread, meat and a few things done well.

What you eat here

• Bistecca alla fiorentina — bone-in loin, at least three fingers thick, over embers, rare. You do not ask for it well done.
• Lampredotto — the fourth stomach of the calf in a roll dipped in broth, with green and chilli sauce. The Florentine sandwich.
• Ribollita and pappa al pomodoro, two ways of using stale bread.
• Chicken-liver crostini and finocchiona IGP, the fennel-seed salame.
• Schiacciata with new oil, and the sweet Carnival version.

The wine

Chianti Classico DOCG lies between Florence and Siena and is the name that made Sangiovese known; around it Chianti Rufina and Colli Fiorentini.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.