12 Best Restaurants in Florence, Italy – From Bistros to Michelin Stars

Recommendation: gustapizza in borgo is the ideal starting point for a quick, flavorful snapshot of Florence’s cooking today. Grab a hot slice, then map your route through the city’s bistros and Michelin rooms.

below are the highlights, a concise snapshot of Florence’s dining scene, from casual fiaschetteria and pappa al pomodoro dishes to formal Michelin rooms. inside each entry you’ll find a signature dish, a recommended order, a typical price range, and the best time to visit to avoid crowds. below you’ll also see practical tips for securing deals and seating.

These 12 picks span a spectrum from rustic trattorie in toscana style to sleek tasting rooms with flawless execution. Expect bread baskets with olive oil, fiaschetteria vibes, and signature dishes that are taken as must‑try experiences. Mains typically run 20–35 euros in trattorie, while tasting menus start around 70–90 euros and climb in higher‑end options.

For the nomad palate, these addresses invite you to return again and again, each visit offering something new: a glass of local red by the fireplace, a rustic pasta, or a refined dish that sings with seasonal herbs. Florence’s bread and pastry heritage shines in several spots, making morning coffee and a quick bite a satisfying start to the day.

Today’s picks are designed to help you plan with confidence, pairing practical details with a sense of place. Reserve ahead for the Michelin rooms, and walk in for the casual fiaschetteria corners where the wait is short and the deals are honest. This list is built to be used again and again as you explore Florence’s toscana culinary voice.

Practical Dining Framework for Florence’s Food Scene

Reserve a window table at an antica trattoria in the historic center and order a bistecca alla fiorentina (chianina) rare or medium-rare, then follow with tomato bruschetta and gelato. This concrete choice anchors your day as you traveling through toscana flavors and traditions.

Adopt a print-friendly plan that groups meals by neighborhood and course, minimizing wandering and maximizing taste discoveries.

• Where to start: pick three anchors–the historic center, Oltrarno, and the Sant’Ambrogio market area–and map a short sequence of meals. Include a gustapizza stop for a casual option between sit-down meals.
• What to order: focus on signature items–chianina for bistecca, tomato-based antipasti, and seasonal pasta. Consider a small antica-menu tasting to explore traditional flavors.
• Stand-and-sit rhythm: begin with a compact antipasto at a stand near Mercato Centrale, then sit for a main course, letting courses flow every 60–90 minutes to savor flavors and maintain energy.
• Service and pacing: Florentine service tends to be straightforward and friendly; ask for wine suggestions and confirm preparation preferences, especially for rare or medium-rare cooking.
• Access and timing: book lunch before 1 pm or dinner after 7:30 pm; keep a printed map handy to locate gustapizza for a casual bite or Elisabetta-run eateries for a homier evening.
• Companion considerations: dating a foodie or traveling with family changes pace–balance a meat-forward landmark with lighter options like bruschetta al pomodoro to keep the day varied.

Through these steps you’ll experience Florence’s food scene from iconic antica kitchens to casual stands while staying organized and relaxed.

1. Sample day plan: Morning gelato at a trusted shop, followed by a quick stroll to Mercato Centrale to compare tomato-based snacks and fresh produce.
2. Lunch: choose gustapizza for a casual slice or an antica trattoria for a more leisurely meal; if available, order chianina bistecca and share a tomato-focused antipasto.
3. Dessert: return to a gelateria for a seasonal flavor or try a pastry from a nearby bakery.
4. Dinner: Elisabetta’s family-run osteria for a multi-course night of classics, paired with a glass of local wine.
5. Nightcap and afterglow: a short stroll along the Arno to reflect on the day’s flavors and textures.

2 Trattoria Sostanza: Signature dishes, ordering tips, and queue management

Plan to arrive at opening for lunch or just after the dinner rush to avoid the longest lines. The queue winds along the street and ends behind the wooden doorway, especially on weekends. Ask for sergio if you want a quick read on seating options, and check the hours posted at the door–the schedule shifts with the season. In my opinion, arriving early is the simplest tactic, and it suits travelers from york and other cities who want firenze tradition without a long wait.

Signature dishes include pollo al burro and schiacciata; both are emblematic and wonderfully simple. Pollo al burro arrives lacquered in butter with a lemon lift, while schiacciata tastes warm and salty, ideal for sharing. The typical sides are a small salad or greens, letting the fat and salt do the talking. For vino, staff suggestions span crisp whites to medium-bodied reds, tailored to whatever you order. This corner near the medici quarter feels green and welcoming, a wonderful setting for gourmet travelers and casual diners alike in firenze.

Ordering tips and queue management: start with the two signature dishes and then add one or two choices to complete the meal. If you cant eat gluten, schiacciata contains gluten and you cant rely on a gluten-free bread here; request extra vegetables or a side salad instead. The atmosphere stays casual, with typical Fiorentine charm that also appeals to upscale guests. If the line is long, try the bar seating behind the counter to watch the cooks and speed your seating; sergio can point you to the fastest route. Hours vary by season; confirm at the door or ask for the latest update. Whatever you choose, you will enjoy a complete, wonderful dining memory that combines salt, butter, and simple ingredients, and that keeps options open for york travelers and locals alike. If a favorite wasnt available, simply pick another dish from the menu to keep the meal balanced.

Michelin-starred options: Booking, menus, and what to expect

Book Enoteca Pinchiorri six to eight weeks ahead; this Florence icon holds three Michelin stars and delivers a tasting menu that has been enjoyed by locals and visitors alike. The kitchen roots its dishes in florentine tradition while reinventing toward bold, different flavors. Expect meat courses and ragù riffs, bright tomatoes, and delicate fish that stay rooted in soul. The wine pairings guide you toward standout bottles stored in the cellar inside the restaurant, and the pacing lets you discuss each course with a friend or husband. The experience remains serious without stiff formality, a spot where conversations about technique and terroir flow as easily as wine.

Other Michelin-starred options in Florence include Il Palagio and La Bottega del Buon Caffè; both offer curated menus that change with the seasons. Expect a steady rhythm of courses, from a tomato-forward starter to ragù-touched pasta or a meat main, with the kitchen crafting a Florentine soul into every plate and sometimes introducing centopoveri-inspired twists. Servers walk you through each step, and most guests have tried a tasting sequence that feels both classic and reinvigorated. Changes in the menu keep the experience fresh for repeat visitors who read about new dishes before arriving.

Booking tips: reserve directly on the restaurant site or through a trusted concierge; specify whether you want the tasting menu with wine pairings and ask for seating inside near the kitchen or by a window that catches the light. Expect a relaxed pace that still feels deliberate; a two- to three-hour evening is typical, perfect for a tourist who wants to savor every moment. If you skim reviews on flipboard, you’ll see consistent praise for flavors and service, even as a few details shift with the season. A quick note: some menus label a playful course luva or wink at a local tradition–embrace these small touches as part of the spot’s personality.

To maximize your visit, decide what you want: a full tasting journey or a focused, lighter sequence. Bring a friend or husband to share multiple plates so you can compare notes and enjoy the ragù and tomato accents from different chefs. These Michelin experiences feel serious and refined, yet they remain rooted in Florentine tradition and welcome curious travelers. If you’re a tourist craving a contrast to casual bistros, these dining rooms show how Florence reinvents its soul while honoring the past, and the most memorable moments often come from the simplest contrasts between meat courses and bright vegetable plates.

What to expect on the table, course by course: centopoveri-inspired twists, classic ragù accents, and a progression of flavors that moves from light starters to richer mains. Expect wine pairings that highlight local grapes and terroirs, with guidance from a sommelier who helps you navigate among standout choices. The inside of each room feels intimate yet commanding, a space where conversations with a friend or husband keep pace with the chefs’ technique. If you’re planning ahead, check where to book–the official site usually offers the best slots, and a few guides curate lists of the most reliable times to dine, helping you avoid peak tourist rushes.

Rustic trattorie and osterie: Core Florentine flavors and where to find them

Start with Bettola, where the menuits left firmly on seasonally sourced ingredients deliver Florentine core flavors in every bite. A warm schiacciata arrives with olive oil and sea salt, and the dish’s aroma feels terrific as you tear a piece to dip into the next course.

Capannina follows with simple, rugged plates: stuffed vegetables, budellino, and a small rice bowl that lets you sample multiple tastes without overfilling. The sounds of the wood-fired oven announce the kitchen’s craft, and servers serve the plates with quiet confidence. Fiorentina steak sits at the table’s center, paired with rough-edged greens and seasonally sautéed mushrooms.

Seek osterie where the walls still whisper the old ways. In these edges of Florence, you’ll feel a link to the past in every bite, from crispy schiacciata crusts to slow-simmered soups that invite you to count how many bites you want before asking for the next course. If the flavors pull you back, order again; the kitchen will gladly oblige.

Bistros and contemporary dining: Modern takes on Tuscan classics for diverse budgets

Try casa Sapori in Borgo for a straightforward, seasonal Tuscan lunch that fits most budgets. The casa Sapori menu keeps dishes simple: a bowl of ribollita, schiacciata filled with greens, and rigatoni with a light ragù. Servers present the classics with a modern touch, and florences locals often cite the place as a reliable anchor in the city’s cuisine scene.

Prices stay reasonable, with mains typically 12-20 euros and lighter options like bowls, sandwiches, or schiacciata starting around 6-9 euros. Some florences guide opinion calls it reliable, approachable, and tasty. The seasonal menu holds fresh produce and often features a filled antipasto or a vegetable-forward dish that showcases sapori from nearby farms.

In bistros that lean toward gourmet dining, chefs reinterpret Tuscan classics with care. The cuisine stays rooted in class and regional flavors, but plating and service feel thoughtful and polished. Dishes taste tasty and deeply Tuscan, with olive oil, garlic, and herbs providing quiet complexity. Even with refined settings, you’ll still find straightforward options, like a simple bowl of soup or a plate of rigatoni that respects tradition while offering a contemporary finish.

Explore borgo and florences neighborhoods for casual and contemporary options. Some spots blend lortone cheese with seasonal vegetables and schiacciata; others offer sandwiches or a simple, protein-forward bowl. Safetywing keeps seating comfortable during peak hours, and staff hold the door for guests, delivering thoughtful, friendly service. In our opinion, these choices balance budget, taste, and atmosphere, making them solid picks for years of florences visits.

Planning essentials: best times to dine, average price ranges, and reservation strategies

Reserve at least two weeks ahead for standout venues and secure a dinner slot between 19:30 and 21:30 for yourselves to catch Florence’s vibe.

Best times to dine: lunch runs 12:30–14:30 and dinner starts around 19:30, spiking 20:00–21:30. If you want to dodge crowds, pick weekday openings near vecchio along the road where the pace slows after sunset. For a casual bite on the go, you’ll find crostini, sandwiches, penne, and gnocchi options between sessions as you move between sights. Generally, most espresso bars cluster around the main sights, so plan a quick stop if you need a pick‑me‑up.

Prices and portions: casual spots offer sandwiches, crostini, and simple penne or gnocchi for roughly 8–16 euros. More substantial pasta dishes like pappardelle topped with a rich sauce run 14–26 euros. Dinners with wine or a tasting element typically run 25–60 euros per person at good mid-range places; standout venues or Michelin-level spots push to 60–150 euros. Espresso costs about 1–2 euros; a glass of wine adds 6–12 euros. Keep soldi aside for a quick espresso or a small crostini snack between museum stops. To keep the overall spend reasonable, mix a couple of lighter meals with a special night out.

Reservation strategies: book via the restaurant’s official site or a trusted app; call ahead to confirm hours during holidays; ask for a preferred seating option (front of house, a wooden table, or a spot with open kitchens). Waiters serve courses on a steady rhythm to match the kitchen pace. If you travel with a group, inquire about a tasting menu or a shared space that keeps the tempo relaxed; note cancellation policies to avoid charges and preserve space for others. If plans shift, you won’t be caught without a backup option.

To maximize your experience, pace your day so you can enjoy crostini, penne, gnocchi, and pappardelle at a few different spots. The space and front-of-house service reflect the local vibe, with wooden counters and open kitchens adding a kick of theatre. In the Vecchio area you may spot Puglia influences on crostini topped with peppers or olive oil, offering a flavorful contrast to heavier plates. Between meals, stroll the road, grab an espresso, or shop for a small keepsake–the combination keeps people energized and the experience memorable.