Dining Overview
Florentines, like people of other regions of Italy, are very proud of their cuisine. "Italian cooking" as such does not exist—Florentine, Roman and Milanese cuisines do. In Florence, you might say that the cuisine mirrors the character of the city's inhabitants: no-frills, solid and dignified.
Bistecca alla fiorentina is a traditional thick, high-quality, grilled T-bone steak served very rare. But steak was not a large part of the diet of the people whose culinary arts made Florentine cooking what it is today. The staple fare was stick-to-the-ribs, vegetable-based soups served with a drizzle of olive oil on top. Among the soups, two traditional Florentine favorites are pappa al pomodoro (tomato, basil and bread soup) and ribollita (bean and vegetable soup with bread).
Porcini mushrooms, a real delicacy, are a staple in risotto ai funghi porcini (risotto with porcini mushrooms), tagliatelle ai funghi porcini (egg pasta with porcini sauce) and porcini alla griglia (grilled porcini caps). And it would be a disservice not to elaborate on haricot beans when talking about Tuscan food. Classic preparations include cooking with fresh sage and tomato (fagioli all'uccelletto) or with sausage (fagioli e salsiccia). The prosaic sound of these dishes belies their irresistible flavor.
Tuscany is undeniably one of the greatest wine-producing regions in the world. Chianti is the most ubiquitous, although quality can vary. Deviation from Chianti's traditional recipe guidelines has given rise to a new regionally specific classification called "Super Tuscan" you should try. In addition to sampling the Chianti, you should not leave without tasting the exquisite and expensive Brunello di Montalcino or the more moderately priced, but very good, Vino Nobile di Montepulciano.
Navigating the seas of Florentine dining spots—from the inexpensive fiaschetteria to the pricey enoteca, from the ristorante to the trattoria and pizzeria—can be as bewildering as it is exhilarating. Once upon a time, the trattoria was an everyday establishment offering simple, hearty fare. Nowadays, because the charm of these places has acquired a price tag, a meal in a well-known trattoria may be just as elegant and expensive as one in a ristorante.
Pizzerias frequently offer a whole gamut of choices, from steak to fish, but it's worth remembering that the pizzeria's specialty is pizza—usually cooked in a wood-burning oven. In Florence, pizza is baked in large rectangular baking sheets, and you decide the size of your slice. Price is by weight.
The fiaschetteria and enoteca are specialized wine shops that frequently serve light meals, including sandwiches made with porchetta (roast pork), soup and crostini. If you'd like to try a takeout specialty and are not too squeamish, try a lampredotto or tripe sandwich from one of the tripe stands (trippaic) in the markets of San Lorenzo, San Ambrogio or Il Porcellino.
The trend for people who work in the city to have lunch near their workplace rather than at home has meant a surge in inexpensive lunch places. Paradoxically, the same restaurant may offer the identical menu for dinner that it does for lunch, but at double the price. Also, in order to be competitive at lunchtime, elegant cafes will provide a splendid buffet lunch for the same price as their scruffier counterparts.
Italians don't usually bother with breakfast (apart from a cappuccino and maybe a pastry). However, some of the hipper bars and restaurants now offer what they call an English or American breakfast or even an American-style Sunday brunch.
Most restaurants open for lunch noon-2:30 pm, with the rush 1-2 pm. Dinner hours begin at 7 pm at the very earliest (more typically at 7:30 pm) and continue until at least 10 pm; many places stay open until midnight. Florentines dine punctually at 8:30 pm, so if you want to enjoy your meal at a quieter time or avoid lines, plan to dine a bit earlier.
Here is a sampling of restaurants in town. Expect to pay the following for dinner for one, excluding drinks and tip: $ = less than 20 euros; $$ = 20 euros-35 euros; $$$ = 36 euros-65 euros; $$$$ = more than 65 euros.