Il Micio In Firenze

11/03/2025: The quality of the food at this restaurant was very delicious. We had the pate antipasto which came with liver pate that was wonderfully flavorful and creamy, a liver creme brulee that had a strange spongy consistency, and a meatball with a perfect texture. The primi we shared was a creamy funghi dish. The anatra was very tender. Overall, this was a pleasurable dining experience

02/03/2025: The environment is very beautiful, the restaurant in shades of dark powder color is inside the Ruffino structure in Poggio Casciano. The choice of the menu is limited, in general the dishes are well presented and of a more than pleasant taste, well balanced but still tasty. Both the desserts and the cheeses are only sufficient. A positive mention instead goes to the bread made with 00 flour and 7 wholemeal flours served together with the oil from the Santedame estate, which was equally excellent. Wine list covering several vintages of the Riffino estates, with very limited markups. Have a good experience!