Simon Boccanegra Review
Florentine epicures flock to this place named for a condottiere (mercenary) hero in a Verdi opera. Under high ceilings, candles on every table cast a rosy glow; the fine wine list and superb service make a meal here a true pleasure. The chef has a deft hand with fish dishes, as well as an inventiveness when it comes to reinterpreting such classics as risotto with chicken liver—he adds leek and saffron to give it a lift. A less expensive, less formal wine bar serving a basic Tuscan menu is also on the premises.
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