Ristorante Fiore In Scandicci

11/10/2025: The trattoria is famous for its Chianina Florentine steak. I would have liked to try it, but unfortunately the cost of 6.5 euros per 100 grams prevented me from doing so. It's not that I didn't have the money, but if I had to spend 65 euros just for a steak, I wouldn't have been able to try other dishes. The pici with Chianina ragù were good, as were the peposo and the lampredotto in zimino (with spinach). Although, for the latter two, I recommend reducing the sauce, which was too watery, as was the caramel in the Crem Caramel. Always book, because the place seems more like a grocery store than a trattoria. The spaces are narrow, the tables are small, and there are many requests for food. Although I didn't like the service, the young waitress is unprofessional. Before bringing the cheese to the table, or removing a plate from the table, you should Ask the customer for permission. I was also disappointed by the side dishes (roasted potatoes with their skins on, spinach that wasn't sautéed properly, and beans that lacked flavor or seasoning). The extra virgin olive oil they brought to my table, on the other hand, was one of the best I've ever tasted in a restaurant. It reminded me of what my grandfather used to make. I don't know if they put it on their dishes, but it would certainly make everything better.

05/10/2025: Lunch was excellent: the pasta with Chianina ragù was delicious, the stew was tasty and delicate, and the desserts were a real treat, especially the grape schiacciata and the fig tart. The Michelangelo bitters were particularly tasty.