Just returned from a fabulous 3 week sojourn to northern Italy. Much was wonderful...and I will report in several brief postings, as I am grateful to all of you for your great information.

This posting is to warn you to avoid Cibreo, the highly revered restaurant in Firenze/Florence.

It was a case of I have seen the Emperor, and he has no clothes...

The restaurant is touted as "innovative" Tuscan, but in truth, it is pretentious, expensive food for jaded palates.

The service was poor...for example, how do you feel about your server introducing themselves and sitting down/straddling a chair to describe the menu? Or of a server presenting bread sticks (shaped as bones) handed to you hand to hand, no napkin?

The food was weird and not typical at all. Done to shock. For example, the "veal stew" was minced very very finely, and served about 1/2 thick in a square. It looked just like cat food. How would you feel about stuffed chicken neck, served with the head attached?

The six of us have sophisticated palates, and don't mind spending upwards of $150 US each for a great meal.

But THIS IS NOT WORTHY! It's shocking that so many reviewers and guidebooks recommend this awful, awful place.

Every foodie on this forum is probably going to come down on my neck, but I carefully avoid any "innovative" Italian cooking, whether Tuscan, Venetian, Roman, Sicilian, whatever...

The beauty of Italian cooking has always been the careful -- not "experimental" -- combination of good ingredients to create a dish in which the ingredients are combined in a harmonious whole that does not disguise its origins.

As long as there are restaurants in Italy that do Italian cooking -- not "cuisine" -- that is where you will find me, not in the places that "innovate" for the sake of innovation.

End of rant.

Hi
I won't agree with the personal attacks on "jaded palates" because each person is entitled to like and dislike whatever, but I didn't care for Cibreo either and doubt I will ever return.

My sister, who has been there twice, and I agree that no teeth are necessary, everything seemed to be soft, minced, or "pre-chewed." I agree that the food is odd, though that in itself wasn't the problem for me. My sister and I still talk about the stuffed chicken neck (actually better than it sounds) that was garnished with whole chicken head. I skipped the lamb brains, can't recall what I had but I think it was some form of meatballs.

I think the behavior of the staff is deliberate, if you didn't care for the informality that's fine.

I just didn't like the food, certainly thought the whole experience overpriced, and while I often enjoy luxury meals and 'innovative' food, this food was just, to me, strange.

Sigh...Cibreo was heaven about 2 decades ago...I guess things change...

Hmmm...four of us had a wonderful meal there just about a year ago. I did not mind the informality (although no one handed me bread as described in the OP) and I did appreciate that when I couldn't decide between two desserts, both arrived at the table.

What a great laugh this post is. I almost can't wait for the trip report.

Well, Marilyn, last year must have been a good one for Cibreo, because six of us had a good experience there in 2003.

Actually, we enjoyed our little conversation with the waitress when she pulled up a chair and sat down. We asked questions, she answered, and helped us decide.

Don't remember any hand-delivered bread...

Byrd

When reviewing something, you should state fact, then form opinions. You've formed too many opinions that are personal and not general.

You say "the service was poor", but you only feel it's poor because it's a style that you don't appreciate, yet others would. You should say it was too casual for your liking. "The food was weird and not typical at all" - you go there for food that is ""innovative"" so why are you expecting something that is "typical"? You need to be fairer in your judgement and not allow personal opinions to cloud it.

Personally, I'd probably agree with you, but when I'm in Italy I love simple, almost peasanty food with a rustic charm, not some inspired cuisine, but that's not the point. You have to accept that people like it, after all it's still going strong!