Giotto Pizzeria-Bistrot In Firenze

The food is excellent, the staff very friendly, but unfortunately the space is too small. There were six of us, and we ate at a table for four, and it was really crowded.

Great food excellent local service average

The pizza wasn't bad, with quality ingredients. Fried food was average. A little disappointed given the high expectations. The girls in the dining room were very kind.

Giotto (Via Veracini, Florence), when the name surpasses the technique and you find yourself having a subpar experience. Date of visit: Thursday, September 4, 2025 – Seats: 4 Visiting Giotto's historic location on Via Veracini should be a guarantee of excellence in the art of baking. However, our Thursday evening experience highlighted several logistical and technical issues, which dampened our enthusiasm for this award-winning establishment. The first obstacle is the location, as parking is a serious issue that tests the customer's patience. Once inside, we are greeted in a small space characterized by significant noise pollution. The background noise makes conversation difficult, compromising overall comfort. We began dinner with the Frittatina Pasta, Potatoes, and Provola Cheese. Despite proper frying, the balance of flavors was off, due to excessive pepper completely covering the delicate potato, while the provola was unevenly distributed. A product worthy of a 6, lacking the finesse required for this level of pizza. Regarding the pizzas, despite a selection of quality toppings—tested on Parmigiana, Giotto, Margherita, and Bronte—the dough was unconvincing. Compared to other local or Tuscan competitors like Cipriano, Capuano, Biagio Marino with his "Le Fornaci," Manuel Maiorano with La Fenice, Santarpia, or Apogeo itself, Giotto's dough disc was noticeably less melt-in-your-mouth and, on the evening in question, even tasteless. The crust had a bready texture and a rigid consistency that veers toward rubbery as soon as the temperature drops. But the most critical point was the cooking, which was extremely uneven across the four pizzas served. We went from pizzas that were decidedly too burnt, as in the case of the Bronte (clearly visible in the photo), to pizzas that were decidedly paler and less bold. Such a difference in execution at the same table indicates poor heat management. The pastry department also failed to improve the dinner's fortunes, as the Tiramisu was below average, while the Caprese was a "neither infamy nor praise" dessert, incapable of leaving a lasting impression. To conclude, Giotto on Via Veracini confirms itself as a place where the raw materials used for the toppings are excellent, but where the basic technique seems to have lost its shine. We know that a bad night can happen to anyone, but in our case, the experience did not even begin to live up to the expectations associated with such a prestigious name as Giotto. Precisely for this reason we will return to test whether the problems encountered were simply a coincidence or whether, unfortunately, they represent a constant.

Light and digestible dough? Yes Quality ingredients? Yes Welcoming and friendly staff? Yes Fair prices? Yes That's what I'd say if someone asked me about my experience at Giotto. The pozza of the day, tuna and onion with fresh truffle shavings, was divine. The waiter who looked after us was perfect in every way. The music was never too loud. For a pizza addict like me, it's in the top 5 in Florence. Highly recommended. Well done.

Very good pizza, although the crust was too high for me. The service was welcoming and pleasant, but the space was too small. In fact, we were placed in an additional room outside the main restaurant, but too close to the door, which was obviously kept opening.

The super pizza and the courtesy of the staff certainly characterize the place which at times, being organized with a single room, can amplify the happiness of those who are enjoying the delicacies offered.

Truly exceptional pizza, among the best I've had in Florence. Good service, average prices. Superb pastiera.

Since its renovation, Pizzeria Giotto on Via Veracini has taken on a special atmosphere! Extremely elegant and refined. I love their appetizers, Montanarine, croquettes, and pasta with potatoes and provola cheese... I could already have dinner with those alone! Then comes the pizza... Packed with fresh, carefully selected ingredients, the dough is very light for a Neapolitan pizza! The service is also always very attentive and courteous. Highly recommended if you're in the Novoli area!

Food: Excellent, quality ingredients and well-executed preparation. This is the restaurant's true strength. Service: Adequate, run by friendly but inadequately trained staff. Added to this is an unprofessional incident: when we were saying goodbye, the waiter said, "Bye, Miss, see you next time," even though I was clearly accompanied by my husband, a sign of a lack of attention and tact in customer relations. Ambience: The experience was significantly detracted from the ambience. The area where we were seated is separate from the main dining room, and to reach our table, we had to go outside, as it was clearly an additional area created to increase seating capacity. This was an understandable choice from a business perspective, but it was poorly presented and poorly maintained. The atmosphere was cold and unwelcoming, with dirty and undecorated walls, peeling wallpaper, and strands of old light fixtures. The bathroom was excessively close to the tables, and the space management was inadequate: tables for six were set for eight, with barely any passageways, and the atmosphere bordering on comfort. In one case, a customer was forced to eat in an uncomfortable position, in conditions that would only be acceptable at home, without the option of sitting at the head of the table, and therefore visibly disadvantaged. Conclusion: excellent food, but subpar ambiance and service. With better spatial organization and adequate staff training, the experience could significantly improve.