La Taverna degli Artisti In Firenze

Congratulations, there were 3 of us for lunch today, we ate very well. The delicious cold cuts platter with "coccoli" (which we didn't know coming from Rome). I had the brie and truffle gnocchi and they were truly delicious! Nice atmosphere and very friendly staff. Well done!

Real Italian cuisine. We recommend eating here and not in the center.

Bar/Restaurant which has been little frequented lately, but it is a good restaurant, convenient because it is close to the centre, and the location is also quite modern and welcoming. Too bad because it would be a good place.

Hands down some of the best pasta I've eaten in my entire life.. The pear-filled fagottino pasta is to die for! Also highly recommend la tagliata steak (perfect amount for one person). The owners were so friendly and we even got free limoncello shots after our meal. Mainly locals come here, so it's a peaceful atmosphere. 10/10 would recommend.

Mixed review Primo piatto a risotto Mushrooms pesto gorgonzola: very big disappointment, canned mushrooms, pesto which lacks taste, gorgonzola not at all present in the mouth, served on a flat plate I strongly advise against On the other hand, the tagliata di manzo was very good and cooked perfectly. I didn't want to try dessert If the opportunity presents itself I will not come back The server was pleasant and smiling There were very few people so the service was quick.

I ate a ham and mushroom pizza, a bottle of purified water and a coffee for €18. A little expensive. I pointed this out and was charged €15.

We shared a very good time. Good food and super friendly waiter.

I'm only writing to respond to Rexhina Leka, since I haven't been to this place until 40 years ago. Rosé wine and Rosé are the same thing, one is called in French and one in Italian. The difference can be made by the METHOD with which it was produced. The European Union has declared (under French pressure) to validate a wine composed of a white base with the addition of red to create rosé, or rosé. This practice was prohibited in Italy, Rosé could only be made from red grapes with a short stay of the skins (about 12 hours) for the extraction of the color. The French call their rosés simply ROSÈ or ROSÈ de Saignee, that is, "from bleeding", which is the practice that has always been used in Italy. Before writing a review or discussing any abuses or injustices, you need to know the subject well. ....today they are all sommeliers.... I repeat....I don't know the restaurateur but it was necessary. I gave 3 stars at random, maybe it deserves more, maybe less. Lexhina instead 1 star.

After a week in Italy (Rome and Florence) this was the best food we have had, and it's all been good. The polenta and squid was beautiful and the homemade gnocchi was stunning. Don't be fooled by the cafe-like looks. There's great food here. I would skip dessert in hindsight. Also, I don't like being asked to use the same cutlery for multiple courses.