Fodor's Expert Review Cibrèo

This upscale trattoria serves sumptuous options like the creamy crostini di fegatini (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 though there's not a pasta dish to be seen on the menu (he argues that Florence doesn't really have any native pasta dishes), his deep understanding of Tuscan food shines through.