77 Best Restaurants in Florence, Italy

Serving arguably the best panini in town, proprietor Alessandro Frassica sources only the very best ingredients. Located right behind the Uffizi, 'ino is a perfect place to grab a tasty sandwich and glass of wine before forging on to the next museum.

This is the perfect place to grab a bite and/or a glass of wine after a visit to the nearby Uffizi. Only the very best ingredients go into owner Alessandro Frassica's delectable panini.

The cheese collection at Baroni may be the most comprehensive in Florence. They also have high-quality truffle products, vinegars, and other delicacies.

Come here for creative panini, such as sgrombri e carciofini sott'olio (mackerel and marinated baby artichokes), and an ever-changing list of significant wines by the glass. It also has a good selection of bottles to go.

This tiny eatery brilliantly blends the cuisine of Tuscany with that of Korea and Japan. Here you'll find wacky and marvelous combinations in the dumplings, ravioli, and more on a seasonally changing menu.

This upscale trattoria serves sumptuous options like the creamy crostini di fegatini (with a savory chicken-liver spread) and melt-in-your-mouth desserts. Many Florentines hail this as the city's best restaurant, and justifiably so—chef-owner Fabio Picchi knows Tuscan food better than anyone, and it shows.

This tavola calda (cafeteria) in the middle of the covered Mercato Centrale has been serving Florentines since 1872. Tasty primi and secondi are always available, as are bollitos (boiled beef sandwiches), but the cognoscenti come for the panino con il lampredotto (tripe sandwich)—best when it's prepared bagnato (with the bread quickly dipped in the tripe cooking liquid) and served slathered with the green and/or spicier red sauce.

This restaurant just across the way from the Basilica of San Lorenzo and run by the Gozzi family since 1915 serves food that's as delicious as it is affordable. The menu short menu changes daily, though the lombatina alla griglia (grilled veal T-bone steak) is almost always available, and meat eaters should not miss it. Pastas are equally terrific. Dessert, in true Florentine fashion, is usually limited to biscotti with vin santo. Reservations are absolutely essential—even in low season.

What is, perhaps, the oldest and best wine bar in Florence serves cured meats and cheeses, as well as daily specials. Crostini and crostoni—grilled breads topped with a mélange of cheeses and meats—are the house specialty, but the verdure sott'olio are divine, too. The lengthy wine list offers great options by the glass and terrific bottles from all over Italy and beyond. All this can be enjoyed at rustic wooden tables and seated outdoors when weather allows.

Chef, artist, and visionary Massimo Bottura has joined forces with the creative folk at Gucci to develop a marvelous menu that is both classic and innovative. Though he trained with Ducasse and Adrià, his major influence was his grandmother's cooking. His protégé, Karime Lopez, helms the kitchen.

A hop, skip, and a jump from Orsanmichele in the centro storico and in existence since 1875, I Fratellini sells wines by the glass and has a lengthy list of panini, including pecorino with sundried tomatoes and spicy wild-boar salami with goat cheese. There are no tables: this is strictly a sandwich counter.

Though it has only four tables and four small stools at an equally small bar, Il Santino is blessed with a big wine list and superior cheeses, cured meats, and other delicacies. It's the perfect place to have a snack or a light lunch.

Florentines and other lovers of good food flock to "The Holy Drinker" for tasty, well-priced dishes. Unpretentious white walls, dark wood furniture, and paper place mats provide the simple decor; start with the exceptional verdure sott'olio (vegetables in oil) or the terrina di fegatini (a creamy chicken-liver spread) before sampling any of the divine pastas. Count yourself lucky if the extraordinary potato gratin, served in compact triangular wedges, is on the menu. The extensive wine list is well priced.

Casalinga means "housewife," and this place, which has been around since 1963, has the nostalgic charm of a midcentury kitchen with Tuscan comfort food to match. If you eat ribollita anywhere in Florence, eat it here—it couldn't be more authentic. Paintings clutter the semi-paneled walls, tables are set close together, and the place is usually jammed. The menu is long, portions are plentiful, and service is prompt and friendly. For dessert, the lemon sorbet perfectly caps off the meal.

This clubby spot, whose name means "carousel," was created by the late Prince Dimitri Kunz d'Asburgo Lorena and is now expertly run by Soldano, one of his twin sons. The ever-changing menu generally has vegetarian and vegan options. For dessert, this might be the only show in town with a sublime tiramisù and a wonderfully gooey Sacher torte.

Since opening its doors in 1869, this trattoria has been serving top-notch, unpretentious food to Florentines who like their bistecca very large and, of course, very rare, as that's the only way to eat it. The tartino di carciofi (artichoke tart) and the pollo al burro (chicken with butter) are signature dishes.

An oenophile's dream, this spot—whose name translates as "the foxes and the grape" and is based on one of Aesop's fables—is off Piazza Santa Felicita. Here, affable, knowledgeable "volpi" (foxes), pour wines by the glass and serve equally impressive cheeses and bite-size sandwiches.

On a romantic medieval side street in the heart of the centro storico, this small restaurant serves Tuscan classics that reflect both the whims of the chef and what's in season. The menu features creative salads and pasta, meat, and truffle dishes, as well as taglieri (mixed meat and cheese plates) that are often served with jams made from Chianti, vin santo, or balsamic vinegar. The long wine list has many offerings by the glass, and the bread and desserts are made in house. This is also a great place to drop in for a glass of wine and perch on the steps to watch the world go by.

Florentines flock to this narrow, family-run trattoria near San Lorenzo to feast on Tuscan favorites served at simple tables under a wooden ceiling dating from 1536. A distinct cafeteria feel and genuine Florentine hospitality prevail: you'll be seated wherever there's room, which often means with strangers. Yes, there's a bit of extra oil in most dishes, which imparts calories as well as taste, but aren't you on vacation in Italy? Worth the caloric splurge is riso al ragù (rice with ground beef and tomatoes).

A few minutes from Santa Croce, this charming osteria serves some of the most eclectic food in Florence. Try the spaghetti degli eretici (in tomato sauce with fresh herbs). The grilled meats are justifiably famous; the carbonata is a succulent piece of grilled beef served rare. Weekly specials complement what's happening in the market, and all of the food pairs beautifully with their wine list, which is heavy on things Tuscan.

What many consider the best gelateria in the centro storico embodies the "practice makes perfect" adage. It's been making ice cream since 1939.

It's possible to break the bank here, as this might be the best salumeria in Florence. Perini sells prosciutto, mixed meats, sauces for pasta, and a wide assortment of antipasti.

At this classy Florentine institution dating from 1885, try one of the truffle panini and swish it down with a glass of prosecco.

One of the best spots in Florence for people-watching offers stellar service, light snacks, and terrific aperitivi. It's been around since the 1860s, and has been famous for its hot and cold chocolate (with or without cream) for more than a century. Though the food is mostly good (it's not a bad place for a light, but expensive, lunch), it's best to stick to drinks (both alcoholic and non-) and the terrific cakes, pies, and pastries.

Located in the former studio of Santi di Tito, a student of Bronzino's, Taverna has a simple, formal decor, with white tablecloths and place settings. The classic, elegantly presented Tuscan food is superb, and the solid, affordable wine list rounds out the menu—especially because Stefano, the sommelier, really knows his stuff. Desserts shine at this place, so remember to save room, and conclude with a limoncello or mirtillo postprandial drink. Both are made in-house, and provide a perfect conclusion to the meal. Outstanding service makes a meal here heavenly. Reservations are advised, especially for eating at the wine cellar's only table.

Since opening its doors in 1869, this trattoria has been serving top-notch, unpretentious food to Florentines who like their bistecca fiorentina very large and very rare. Along with fine Tuscan classics, they have two signature dishes: the tortino di carciofi (artichoke tart) and the pollo al burro (chicken with butter). Leave room for dessert, as their torta alla Meringa (a semi-frozen dessert flecked with chocolate and topped with meringue) is scrumptious. Reservations are absolutely essential.

Watch chickens roast over high flames while you decide which of the delightful side dishes you'd like to enjoy as well. Although this place is strictly takeout (there are no tables), it's open on Sunday when most places are not.

Watch chickens roast over high flames as you decide which of the other delightful things you're going to eat with it. The beauty of this place is that it's open on Sunday when most things are not.