Targa

Targa Review

It looks and feels like California on the Arno at this sleek, airy restaurant a short ride from the city center. Owner-chef Gabriele Tarchiani has spent time in the United States, which shows in the plants that fill the interior as well as the creative touches on the frequently changing menu. Somewhat unusual combinations such as the fusilli al ragù di anatra e finferli (fusilli with a minced duck and wild mushroom sauce) provide the perfect prelude for the exquisitely prepared secondi that follow. Leave room for dessert—they're culinary masterpieces. No wonder Florentines come here to celebrate special occasions.