I migliori ristoranti di cucina mediterranea in Firenze

19/05/2025: We waren er op basis van een aanbeveling die zeker niet gelogen was. Het vriendelijke personeelsvoorziening de gasten van voortreffelijke gerechten klaargemaakt op basis van eerste klasse producten. Gemoedelijke en aangename sfeer.

30/08/2025: Excellent restaurant with a rich and varied menu

28/08/2025: We went for an Aperol and some pizzas. Delicious and very friendly. Very good value.

09/08/2025: Specialties: Calzones and Pizza for 10

05/04/2025: Everything was very good, quality raw materials, very informal and pleasant to be in company.

03/10/2025: For the umpteenth time, they get the order wrong at the drive-thru. They get a large menu instead of the requested medium one. When they notice, they walk away, pretending nothing happened.

02/10/2025: Clean, food overall good, service always fast.

19/10/2025: The tavern is mainly meat-based rather than fish-based, although you can also find some interesting fish dishes. In the meantime, make a reservation, otherwise you have to wait for a table to become available. Also, because it's always full, the atmosphere is a bit noisy. The Gran Antipasto Toscano was good, I would only have put 2 more slices of prosciutto crudo and mortadella (there were only 2 slices per slice), while there were 4 slices of salami. Apart from this, there were Coccoli (fried pizza bites) / crostini with mushrooms / crostini with chicken livers (the pâté should have been cooked more) / pappa al pomodoro / I had the stracchino added to the rest. The first courses are the best: pappardelle with wild boar with dark chocolate flakes and tortelli filled with leeks, on a pumpkin cream. A seasonal dish, which I hope to try again. The mixed grill: lamb ribs (good, but still too much fatty) sausage (cook it more, because it was pink inside) chicken and baked potatoes (these must be softer inside, not boiled) .. cheek (a little dry) with mashed potatoes (it was a bit sticky, mash the potatoes, don't use the mixer) .. you can see that the chef is young, because there are some things that could have turned out better, but even if the experience is lacking, the passion is there and you can always improve.. the extra virgin olive oil is exceptional.. put it on all the dishes..

18/08/2025: Good dinner, friendly staff. Pici with Chianina ragù was remarkable.

28/09/2025: Everything very good! Well done!

28/09/2025: Exorbitant prices for such a small amount of food! Ridiculous. Very poor quality food, and many of the dishes are overpriced. Good service, though.

26/09/2025: Came here with my wife and 2 year old daughter. They ripped me off on a bottle of sparkling wine - charged €65 for a bottle that costs €5 at the store. Didn’t realize until after I left and was reviewing my pictures from the restaurant. Fairly certain it isn’t what I ordered/isn’t what was listed on the wine list. Feel taken advantage of as someone distracted by dining with a young child. Food was good but this experience left a bad taste in my mouth.

13/09/2025: A unique experience, a balance of flavors resulting from a magnificent blend of Tuscan tradition and a refined exploration of new experiences. The owner pleasantly informed us about the history of the restaurant and the creation of its recipes.

10/10/2025: Pizza Napolitana was good! Service was fine but not extraordinary.

06/10/2025: Can only speak for the Tiramisu, but it was one of the WORST Tiramisu I’ve ever had, especially for 8€. No coffee, no amaretto, nearly no biscuits. A bit ashamed that they call it even tiramisu. I don’t know about the other food, but our experience was not good.

01/06/2025: Très bonnes pâtes à l'intérieur du marché, beaucoup de choix de pâtes ou de sauce. L'équipe est très bien organisée, il se passe 10 minutes entre la commande et la réception des plats. Coup de coeur pour les ravioles aux truffes sauce huile et parmesan. Point négatif : on mange debout

26/05/2025: Pedí un ravioli de setas de trufa y encontré un GUSANO en él. Se lo devolví al cajero que confirmó que era un gusano. Dijo que lo siento, pero era normal porque el plato tenía hongos. No me ofreció darme otra cosa ni devolverme mi dinero. Nunca he encontrado un gusano en ningún plato de setas que haya tenido en Italia o en cualquier otro país en el que haya estado. Estoy horrorizado. Hazte un favor y vete a otro sitio a por pasta. Por el precio, podrías ir a cualquier otro lugar para obtener mejor pasta sin encontrar un insecto en tu comida.

09/10/2025: Traditional meal, nothing more, long waiting time, a little expensive.

09/10/2025: Always a sure thing, good food, with a wide selection, even for celiacs. Exquisite service. The atmosphere is spacious and welcoming. The outdoor terrace is a popular choice in the summer.

12/10/2025: 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.

12/10/2025: 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.

14/10/2025: There are places that transform a dinner into an experience to remember. PS Ristorante, nestled in the quiet of Cerreto Guidi, is one of them: a place where every dish tells a story, and every detail is attended to with rare delicacy. Chef Stefano Pinciaroli's touch is immediately recognizable: creativity, respect for the raw ingredients, and a balance that surprises without ever forcing. Among the dishes that made an impression on me, "Quella che manca"—roast beef with lamb gelato, cherries, and a brown stock—is pure elegance on the plate: flavors that intertwine and balance gracefully. "Se vuoi far come ti pare...", with buckwheat crepes, Livorno prawns, chocolate, matcha tea, and borage pesto, is a gesture of courage and poetry, capable of surprising and captivating. (And I don't like buckwheat!) And then there's the famous "Bianco e Nero," so good it deserves a second helping—a dish that captures the very essence of this cuisine: balance, technique, and sensitivity. The experience is accompanied by carefully curated amuse-bouche and a small pastry that closes the experience like a caress. The warm and refined atmosphere welcomes you with discretion. The service is impeccable: present, but never intrusive. You don't just come here to eat: you come to live an experience, to slow down, to listen to time and flavors. A restaurant that reminds you how cuisine can be art, emotion, and memory. And above all, a place you'll want to return to even as you're still savoring the last bite. <3

22/07/2025: An experience that would have deserved an extra star if the price hadn't been so high. The location is enchanting, inside a villa that's often the venue for events or weddings. The restaurant is an ultra-luxury establishment, even boasting a green Michelin star (for sustainability). The dishes are refined, and the menu is undoubtedly high-quality. The dish that made the chef famous, chicken livers with dark chocolate puff pastry, is one to remember. The only downside is the price, as it was more expensive than other restaurants with actual Michelin stars. In short, a highly respectable restaurant, with a menu that may not be cutting-edge but is truly top-notch, and for a few dozen euros less, it would have deserved five stars.

12/10/2025: We had dinner last night with a The Fork discount, and the experience wasn't great. Service was questionable, the wait was long for two cuts of meat with two sides, the bill was excessive considering the total (two cuts of meat with sides, a dessert, two proseccos—which were offered to help with the wait, so we thought the standard flutes would be offered, but they weren't—and 6 coccoli (a dish of 6 coccoli) offered by the waitress without ham or cheese. Last but not least, the plate of 6 coccoli (which was mistakenly marked as a complete appetizer) was initially billed at 14 euros, and then, at my request, corrected to 10 euros (6 coccoli 10 euros?)—it feels a bit like a joke to me. Not recommended.

12/10/2025: I don’t want to be rude, but this experience wasn’t great. We came in and the atmosphere was really sad and dark. I ordered Crostini di Polenta as a starter, which came with our main courses — the dish was fine. For our main meals, we ordered Tagliolino alla Carbonara and Pici al Pecorino Romano. As for the Carbonara, the Guanciale wasn’t properly prepared — it was stiff, and most of the pieces were just unrendered fat. Regarding the other meal, the noodles weren’t al dente but hard. When we ordered, we were asked if we wanted some bread but weren’t given any explanation why. Others later explained that it’s meant for dipping in the residual sauce. When the “bread” arrived, we were shocked at how large it was. The staff should have known it would be impossible for us to finish, given the amount of food. Overall, it was a bad experience — I can’t recommend it at all. Normally, I try to focus on the positive, but there really wasn’t anything good during this dinner.

23/09/2025: The food was impeccable. We saw the chef and told him everything was delicious, but he didn't seem to understand. He told us his food is only for Italian palates, not for foreigners. Too bad, he doesn't seem to understand that his restaurant's main source of income is from the surrounding hotels. So we can avoid repeating it and let the owner have a chat with his chef.

21/09/2025: The waiters were friendly and the food was decent. Since the food arrived so quickly, it's likely that it wasn't freshly cooked. It was fine for us, as it was right next to the hotel.

02/10/2025: With our association, this is the third time we've relied on Luca's expertise and friendliness for charity events. The results are always beyond positive. Besides the magnificent and evocative location, we had a wonderful time with Luca and his team. The service, impeccable kindness, and presence in resolving and preventing any problems. Thank you so much to everyone for the success of the evening on September 24th. See you next time... Luca

27/09/2025: A wonderful lunch. Friendly staff, spectacular location.