Find places to eat in Florence, from historic trattorie near the Duomo to Oltrarno osterie and fine dining by the Arno. Check contacts, read reviews and plan your next meal.
Florentine cooking is Tuscan cooking at its plainest: unsalted bread, olive oil, beans and grilled meat. The signature dish is bistecca alla fiorentina, a thick T-bone steak cooked over coals, served rare and usually priced by weight. Bread soups such as ribollita and pappa al pomodoro use up stale loaves, while lampredotto, the cow’s fourth stomach, is sold in rolls from street kiosks. Around San Lorenzo and the Mercato Centrale, trattorie cook close to the market a few steps from the Duomo; Santa Croce and Sant’Ambrogio mix historic osterie with the neighbourhood food market; across the Arno, Oltrarno, Santo Spirito and San Frediano suit a slower dinner. Holiplanet built this list on 18 October 2026, checking each restaurant’s official website and contacts and mixing trattorie, osterie and fine dining across neighbourhoods. It is an independent editorial selection, never paid. For what to see between meals, open the Florence City Guide.
30 restaurants · Alphabetical order
Traditional Tuscan restaurant near Porta San Frediano, open since 1950 and known for bistecca alla fiorentina and hearty Florentine classics.
Fifth-floor restaurant atop the Grand Hotel Baglioni, serving Tuscan dishes with an innovative twist beside terraces offering panoramic city views.
Florentine trattoria grilling bistecca on antique charcoal grills, also baking wood-fired long-rise pizza, with two indoor gardens in the centre.
Sant'Ambrogio institution in a lounge-like room, serving Tuscan classics such as pork liver with lemon and pigeon stuffed with mostarda.
Family-run Neapolitan restaurant near San Lorenzo, rooted in a Naples tradition dating to 1948, serving true Neapolitan pizza and pasta.
Three-Michelin-star dining room on Via Ghibellina pairing creative cuisine rooted in local tradition with a celebrated cellar and attentive service.
Michelin-starred osteria on Piazza della Signoria where head chef Takahiko Kondo blends Italian tradition with personal memories, travel and creativity.
Restaurant on Piazza della Signoria with terrace and indoor rooms, serving charcoal-grilled Florentine steak, fresh homemade pasta and homemade desserts.
Historic Florentine trattoria with a family atmosphere, offering Tuscan cooking à la carte, a tasting menu and its own cellar.
Convivial Santo Spirito trattoria with Tuscan cooking: cured meats, ribollita, roast pigeon with zolfini beans, and cantucci with Vin Santo.
Family-run restaurant founded in 1992, serving handmade Tuscan and Italian dishes beneath sixteenth-century brick arches in Borgo Pinti's sixteen-table room.
Creative contemporary Italian cuisine inside the Villa Bardini complex, with an elegant dining room and summer terrace overlooking the city.
Multi-space venue on Via de' Ginori with skylit dining room and grand piano, serving Tuscan-inspired cooking from small local suppliers.
Chef Marco Stabile's contemporary Tuscan restaurant near the Uffizi, offering seasonal à la carte and tasting menus with wine pairings.
Lungarno osteria and wine bar serving seasonal Tuscan dishes, with wines largely from Mazzei estates, cocktails and outdoor dehors seating.
Intimate Florentine osteria in the historic centre serving ribollita, bistecca alla fiorentina, trippa and baccalà, with a small wine window.
Seasonal Florentine osteria serving bistecca from Macelleria Manetti, ribollita in winter, pappa al pomodoro in summer, and Chianti Classico wines.
Tuscan osteria inside a fourteenth-century stone tower, known for truffle sformatino, pappardelle with wild boar ragù and roast suckling pig.
Traditional Tuscan osteria open since 2004 on Via de' Servi, serving bistecca alla fiorentina, trippa, lampredotto and homemade egg pasta.
Rooftop osteria above Hotel Hermitage overlooking Ponte Vecchio, serving regional meat dishes and seasonal Italian truffle with pasta and beef.
Tuscan osteria on Via dei Neri serving Florentine steak and homemade fresh pasta from family recipes handed down through generations.
Modern Florentine and Tuscan cooking on the ground floor of the Byzantine Torre della Pagliazza, inside the Hotel Brunelleschi complex.
Convivial osteria near Santa Maria Novella station centred on fresh pasta made daily, charcoal cooking and locally sourced Tuscan ingredients.
Classic neighbourhood osteria outside the centre for relaxed lunches and dinners, cooking Florentine and Tuscan dishes with mainly Tuscan ingredients.
Oltrarno osteria in a fourteenth-century hall near Palazzo Pitti, cooking seasonal Florentine popular dishes, cacio e pepe and truffle specials.
Renovated restaurant, osteria and pizzeria on Piazza Alberti, featuring porcini sformatino, tuna tataki, truffle pizza and a curated wine list.
Rustic Tuscan steakhouse with exposed wooden beams, serving charcoal-cooked bistecca alla fiorentina, pici all'aglione, onion flan with pecorino and ribollita.
Family trattoria near Santo Spirito founded in 1963 by two Chianti sharecroppers, serving Florentine classics with daily specials like peposo.
Trattoria by the Mercato Centrale since 1977, serving Tuscan and Florentine classics across themed rooms within convent and palazzo spaces.
Counter-seating gastronomia in San Niccolò serving a seasonal chalkboard of Tuscan dishes like pici, ribollita, peposo and stuffed guinea fowl.
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