We came across this restaurant a little by accident when planning our trip to Florence & our reservation had to be cancelled at another restaurant. The room itself is beautiful and really sets the scene for a lavish evening. After a glass of Champagne in the bar we moved to a very comfortable table in the restaurant and choose their tasting menu which was five courses at 95 Euros per person which we thought was very reasonably priced.
We had stuffed Squid to start which to be honest could have done with being half the size. We were given two stuffed baby squids which is a lot to tackle for your first course of a tasting menu, I pressume this to be the same size a an a la carte starter. Fine for a starter, prehaps a bit much when you have several courses to follow. It was stuffed with a kind of Persillade which was delicous but very stong so again a smaller amount would have sufficed.
Next course was Hare with mushroom jelly, wild mushrooms, truffle and dehydrated vegetables. The hare was perfectly cooked, the mushroom jelly a little lacking in flavour but the wild mushrooms were a welcome addition. Although we thought the dehydrated vegetable 'dust' a nice texture we did think that there was way too much of this and it wasn't clear which particular vegetables they had started life as!
Next we had probably the best course of the evening the suckling pig tortellini with chicken stock sauce. These were absolute perfection, we could of eaten it all over again which I guess is what any kitchen wants to achieve. Perfect pasta, delicious filling and amazing sauce.
The main event of the meal was sous vede Lamb which was cooked perfectly, full of flavour and served with a variety of local cabbages all cooked perfectly and adding a lovely texture to the dish.
We are not really dessert people as a rule but the Goats Milk Ice Cream with Orange & Olive Oil Emulsion & Spicy Peanuts was absolutely fantastic - again I could have eaten it again. Very clever, very strong techinque, an absolute triumph!
Service was lovely through-out, prehaps a little nervous in places, relax guys you are lovely people and this will shine through. The only point I would make that I think really needs addressing is the tea we were served. It was leaf tea, great, but it it was deposited into the strainer and hot water poured over it into a cup. It needs to be put in the pot of hot water and left to infuse for a couple of minutes, then the guest can strain it into their cup when the desired strength is reached. It's a small point but the correct serving of a tea or coffee, probably the final thing you have before you leave can colour the whole evening as it's the last thing you remember.
I am certain the kitchen are pushing for a Michelin visit which I am sure they will get. I am also sure that there will be an addition to the stars of the city of Florence sometime in the future. Thank you for a lovely evening.
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