Enoteca Pinchiorri In Firenze

A unique experience, words can't describe our evening. Chef Riccardo made us dream, and the wine cellar is impressive. I didn't think a place like this existed. A heartfelt thank you to Mr. Pinchiorri, Chef Riccardo, and the entire staff for pampering us on this unforgettable evening.

A wonderful location and spectacular food!!! I was blown away by this place... it's been a while now, but I still remember it like it was yesterday... The prices are high, but you have to try it at least once in your life!!! At the end of dinner, a very kind waiter gave us a tour of the entire restaurant, including the kitchen and all the various rooms in the building.

A 3-star Michelin restaurant carries a heavy burden. Everything must be impeccable, in the trilogy of "food, service, and ambiance." I visited the restaurant on July 22, 2025. Here's what I observed: 1) Food: The dishes are good, but unfortunately, the "Espressione" menu doesn't excite the diner in terms of inventiveness and creativity. Although the ingredients, plating, and culinary techniques are adequate, I'd say 6.5. 2) Ambiance: The indoor and outdoor spaces are quite sophisticated and offer an intimate luxury that's pleasing to the eye and the senses. In the outdoor area, in the summer, I recommend some evaporative coolers. 10. 3) Service: The service was predominantly friendly and efficient, from everyone except one. One of the waiters who served our table (for some personal reason that doesn't suit me) didn't do it properly. He would drop cutlery somewhat rudely, sometimes on the wrong side, and would complete the tasks with a disinterest uncharacteristic of restaurants of his stature. Unfortunately, a waiter at a 3-star Michelin restaurant can't afford to be in a bad mood (personal problems should be left at home and not brought to the attention of a customer who pays dearly for service that MUST be impeccable). When serving bread, crumbs spread across the tablecloth, which MUST be removed at each turn, which was not done. Sommelier: 10 out of 10. Maitre d': Didn't point out, either good or bad. Overall service rating: 6 (everyone's perfect service ruined by a single waiter) Bill: €1,055 (couple)

I read other reviews to see if I was the only one finding the food overrated but looks like this is common understanding. Couple details about my experience: I love the attention to the customer, they are friendly, elegant and know their products. Wine selection, mind-blowing, just wow! The gift from the kitchen was very appreciated, reminded me of my Romanian grandma soups when I was a kid. We opted for the Expression menu, and almost everything was really pushed towards the acceptable limits of umami (hiding other flavors and in the end lowering the overall taste of the dish) still the first 3 dishes were very good, the eel tho, was too much and it ruined the rest of my dinner, I couldn't enjoy anything after that and it was a pity because the lamb looked delicious, same as dessert and pre dessert. Food in the end didn't meet my expectations of a triple starred Michelin restaurant, I understand the research, the chef's history, the will to serve unconventional food but in the end the ultimate goal is to make the customer happy with the food he ate and sadly they failed here.

Great food valid for the Michelin stars

I'll tell you about my experience, then judge for yourself if I was 'too harsh' with 4 stars or not. I booked about a month in advance, expectations were very high, first time in a three-Michelin-starred restaurant. I also asked by email for the companionship with the wine since I'm a wine enthusiast, they sent me a sort of pre-set catalogue, which threw me off a bit since I usually ask the sommelier to 'surprise' me so I can get to know new realities. Apart from that, we introduced ourselves, me and a friend of mine. Perfect welcome, service, if possible, more than perfect. They brought me a wine list that was practically a bible: fantastic. We opted for the proposal by the glass on the 'catalogue' but we discovered that either you drink the whole proposal (5 glasses if I'm not mistaken) or you can't taste the glasses from a few years older. The sommelier understood our discomfort and didn't help us, we chose a bottle, we opted for a 2012 Dom Perignon, champagne, as we know, goes well with everything. I am a bit taken aback but we move on for the better, the rest of the staff is superb and everything is so special and refined that I struggle to even understand it. The dishes have a common thread: freshness. They never tire you, I struggle to point out one in particular because they are all noteworthy. Perhaps the play of consistencies between peaches and almonds is so balanced that it deserves a special mention; the chocolate trolley is shocking, it's the only term that comes to mind and that gives the idea. We ask for a visit to the cellar (since we are talking about one of the best in Italy), they make us wait a few minutes and then the one who should be the head sommelier shows up, the one who built the whole game with Mr. Pinchiorri. A wonderful visit to a mythical place, built over time bottle after bottle, a character from a time that is no longer with us, Mr. Antonio Rosolino (to whom today I still owe all my thanks despite the months that have passed). He explains many things to us, he shows us many things, he takes us on a walk through the centuries among bottles from the 1800s, the 1900s and today. He also explains that each room has its own sommelier ... we wish we had had him! Summing up ... apart from the inconvenience of 'wine tasting' an experience worthy of 1,000 stars!!! ... but I can't believe that a 3 Michelin star restaurant is not able to offer me a pairing of wines 'beyond the catalog' ... no, definitely not that.

SUPERLATIVE! There is no better place than Enoteca Pinchiorri in Florence (and not only). Congratulations

We spent an unforgettable evening at Enoteca Pinchiorri. The historic building is the setting for what is a seductive journey into the most authentic flavors. It boasts an enviable cellar and sublime cuisine, directed by Chef Riccardo Monco. I recommend living this experience!

Déçus par une cuisine peu inventive. Habitués des trois macarons Michelin, nous en sommes très loin ici. Un bon commencement pourtant avec un homard savoureux et des asperges au caviar très originales. La suite est restée moyenne. Tout est bien préparé et les produits de base très bien choisis et reconnaissables dans les recettes, mais tout cela sans génie. Une grosse déception pour nous. Personnel charmant qui fait l'effort de parler français. Une mauvaise surprise à l'entrée du restaurant où une tenue correcte est exigée, ce qui est la moindre des choses. Mon mari en chemisette de qualité s'est vu contraint d'enfiler son pull alors qu'un client est entré en veste de Jean. Attention à ne pas devenir les talibans du dress code, ce serait vite ridicule. Ne parlons pas du rapport qualité prix, nous avons l'habitude des établissements triplement étoilés, et il est normal de payer cher une prestation exceptionnelle, mais là nous sommes très loin d'un trois étoiles français. Belle carte des vins, c'est presque un livre. Là encore tout est trop cher. Une expérience décevante pour ce restaurant florentin.

La sala è meno suggestiva di quanto si potrebbe immaginare guardando dall’esterno il palazzo seicentesco in cui il ristorante si trova; il sevizio è formale e un po’ lento, ma alla fine assai più cordiale di quanto si potrebbe inizialmente pensare, soprattutto grazie alla grande simpatia dello chef Monco lieto di conoscere i commensali che vogliono visitare la cucina; la carta dei vini è straordinaria ma presenta notevolissimi rincari. Il cibo è tutto buonissimo, preparato con maestria e precisione: eccezionali per freschezza ed eleganza gli antipasti, sia il benvenuto con un particolare pane al pomodoro e una deliziosa crema di piselli sia gli asparagi con caviale sia l’astice preso da mia moglie (davvero strepitoso per cottura e per eleganza); molto buoni i primi, in particolare la lasagna con gallina e cozze presa da mio padre; superbo il maialino cotto nel suo brodo e poi passato allo spiedo con cipolla di Tropea e senape di carota (frutto di un lavoro quindicinale svolto insieme all’allevatore perfino sull’alimentazione degli animali); saporito il carrello dei formaggi con la chicca di una fonduta con gelato al tartufo; molto buoni i dolci, sia il pre-dessert con un latte di rafano lievemente piccante, sia il golosa soufflé alla vaniglia sia il tiramisù; deludenti solo i cioccolatini.