Bar Centrale In Empoli

14/10/2025: There are places that transform a dinner into an experience to remember. PS Ristorante, nestled in the quiet of Cerreto Guidi, is one of them: a place where every dish tells a story, and every detail is attended to with rare delicacy. Chef Stefano Pinciaroli's touch is immediately recognizable: creativity, respect for the raw ingredients, and a balance that surprises without ever forcing. Among the dishes that made an impression on me, "Quella che manca"—roast beef with lamb gelato, cherries, and a brown stock—is pure elegance on the plate: flavors that intertwine and balance gracefully. "Se vuoi far come ti pare...", with buckwheat crepes, Livorno prawns, chocolate, matcha tea, and borage pesto, is a gesture of courage and poetry, capable of surprising and captivating. (And I don't like buckwheat!) And then there's the famous "Bianco e Nero," so good it deserves a second helping—a dish that captures the very essence of this cuisine: balance, technique, and sensitivity. The experience is accompanied by carefully curated amuse-bouche and a small pastry that closes the experience like a caress. The warm and refined atmosphere welcomes you with discretion. The service is impeccable: present, but never intrusive. You don't just come here to eat: you come to live an experience, to slow down, to listen to time and flavors. A restaurant that reminds you how cuisine can be art, emotion, and memory. And above all, a place you'll want to return to even as you're still savoring the last bite. <3

22/07/2025: An experience that would have deserved an extra star if the price hadn't been so high. The location is enchanting, inside a villa that's often the venue for events or weddings. The restaurant is an ultra-luxury establishment, even boasting a green Michelin star (for sustainability). The dishes are refined, and the menu is undoubtedly high-quality. The dish that made the chef famous, chicken livers with dark chocolate puff pastry, is one to remember. The only downside is the price, as it was more expensive than other restaurants with actual Michelin stars. In short, a highly respectable restaurant, with a menu that may not be cutting-edge but is truly top-notch, and for a few dozen euros less, it would have deserved five stars.