Zeb In Firenze

A very special place, especially when you want something very local that isn't just another trattoria. It hasn't become famous among mass tourists, which is appreciated. Run by its owners, Alberto and his mother, Josefine. Impeccable service and attention. Their wine, a Super Tuscan, is of high quality.

Definitely one of the best culinary experiences of this trip. The chef was very friendly and guided us through the menu. The food was exquisite, with a modern twist while remaining traditional. The chocolate cake is simply the best chocolate dessert I've ever had.

We had a wonderful experience until walking out when the chef became upset with us for taking a photo of the bottle of wine we drank. He said “no photos, we are a restaurant, not a wine shop” in an upset tone. The chef selected the wine for us so we did not know what we were drinking. We greatly enjoyed the wine and wanted to remember what we drank. If ever we saw it for sale we would purchase it and remember the wonderful meal we had. Anywhere else would see that as a compliment. I don’t get why the chef was so offended and why he would speak to customers that way.

I've known and frequented ZEB for over 10 years, located in the San Niccolo neighborhood of Florence. It's now become an institution. Giuseppina and Andrea, mother and son, have created a highly original formula that offers patrons an unusual yet extremely pleasant and tasty experience! When describing the place to someone, I always tell them to imagine a bar with a contemporary yet warm and welcoming design, where behind the bar, instead of shaking cocktails, splendid dishes are prepared, to be enjoyed around the bar, seated on high stools and surrounded by a selection of wines and niche food products. As for the cuisine, it's the realm of handmade pasta, where cappellaccio reigns supreme. Stuffed with pumpkin, pear, truffle, or in other delicious variations, it's the undisputed star of the menu, alongside carefully prepared traditional first and second courses and desserts with a touch of healthy modernity, such as the "non-fried" parmigiana and the "not too sweet" desserts. A must-try!

Ignore the haters who expect to be greeted with plastic perma-smiles like they’re at Chuck E. Cheese. This place is legit.

It might be a bit confusing, but Koreans, please read this review before you visit. This is a Michelin Bib Gourmand restaurant, so reservations are required and you should be on time. This is so the chef can personally explain the menu and ensure the first and second courses are served on time. We made a dinner reservation and visited. We took a photo of the menu outside the restaurant in advance, received a description via ChatGP, and were able to decide what to order beforehand. After arriving, the chef will personally hold the menu and explain it to you in English, but you won't have much time to decide what to order. I recommend planning ahead. The chef can recommend wine, or you can choose your own. There are only one table for four and a bar, so if you're a couple, you'll likely sit at the bar. We chose porcini spaghetti and sweet pumpkin ravioli as our first course, and, as expected, the food was superb. During our 10-day, 9-night trip to Italy, the porcini spaghetti at Zeb was the highlight for me. Perhaps it's because porcini mushrooms are in season? The rest of the dishes were also beautifully prepared in the local style, so don't worry. I tried the lamb tripe dish for the experience, but I wish I had ordered something else. But experience is key, so I have no regrets. The ordering process may be a bit different from typical Italian restaurants, which can be stressful, but I don't think that's a factor in lowering the restaurant's rating. The fact that the chef personally explains his dishes is a testament to his professionalism. If you're in Florence, I highly recommend visiting.

The best meal on our trip to Italy from first dish to last dish! The ravioli with ricotta and pecorino cheese and a pear sauce aroused my tastebuds, it was that good. We also thought the pesto was mouthwatering. The meatball was delicioso! Perfectly prepared and made with lemon zest. No sauce needed just some olive oil. The eggplant parm was also perfectly prepared. The finish was the best cheesecake I have ever had. Not too rich and a little light with a berry sauce that complimented the cream filling. The owner and his mom were such gracious hosts. The Mom was so sweet. She runs the kitchen. When we complimented her, she was so humble. “This is what I make at home.” Well, I volunteer to be her son, pool boy, or whatever else allows me to dine in her house! My wife and I can’t wait to come back and enjoy the warmth of the owners and staff and dine again at Zeb!

The food was INCREDIBLE!! It's a place worth visiting and experiencing, where the chef prepares a list of dishes.

Tutto perfetto, ogni piatto delizioso. Consiglio ragù e pici e faraona ripiena. Posto molto tranquillo senza turisti, dove si può parlare e fare conoscenza con altre persone con discrezione.

Difficile à joindre (pas de réponse au mail de réservation, le téléphone ne décroche pas et en arrivant sur place rideau tiré qui ne s ouvre qu à 12h45 alors que l heure d ouverture est 13h30) MAIS Il faut s accrocher et une fois installé, excellente cuisine qui navigue entre originalité (ravioli ricotta et poire) et tradition (Tripa) toujours parfaitement réalisé Le tout avec une sélection de vin au verre excellent Accueil un peu rude mais il faut passer outre : cela vaut la peine