Ristorante di Travalle In Calenzano

27/02/2025: Typical restaurant, with various rooms, reservations required, excellent service, decent food quality, I didn't appreciate the fact that the meat is served only blood, I understand that for the steak it would be heresy to serve the Florentine steak not rare but having to impose a single cooking on the customer even for the fillet I don't find "democratic". Furthermore, their bottled house wine didn't excite me as well as the crostini with livers in my opinion not very aromatic, you could smell the innards a lot.

26/02/2025: Recommended by a friend, we went to this restaurant with the intention of tasting typical Florentine cuisine. The visual impact is pleasant, there are several rooms, the atmosphere is warm and welcoming, the staff is friendly and the service was excellent for the entire duration of the dinner. The mixed starter is very good, consisting of really excellent Tuscan crostini although I prefer the coarser texture of the liver, very good local cured meats and a fresh and pleasant spelled salad. Having never tasted (I regret and regret) either ribollita or pappa al pomodoro, we ordered both and were truly enthusiastic, everything was delicious and the dishes were as clean as if they came out of the dishwasher. The second courses chosen are the peposo and the stracotto, with a side dish of roasted potatoes and beans all'uccelletto, both excellent. The peposo cut of meat is the priest's hat, which I love. Meat cooked very well and very tender, it falls apart just by looking at it, but I warn you about the sauce which is really difficult due to the amount of pepper: it is for strong palates! The stew is really good, nothing to say. Not being wine experts, we opted for the classic house wine, Chianti, which satisfied us. At the end of the meal we chatted with the young owners, who informed us about the family management, something we really appreciated. Congratulations indeed, we will definitely be back!