Buca Lapi is a florentine restaurant in Santa Maria Novella, Florence.
Buca Lapi in Florence's Santa Maria Novella has cooked the bistecca alla fiorentina in the Palazzo Antinori cellar since 1880, a candlelit basement of long.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Bistecca alla fiorentina, Tagliatelle al tartufo, Crostini di fegatini
Must order: The bistecca alla fiorentina (1.2kg for two) and the tartufo pasta in season.
Tip: Cash and card; book three weeks ahead. The cellar is hot in summer; ask for the front room.
Address: Via del Trebbio 1r, 50123 Firenze, Florence
Trattoria Sostanza in Florence's Santa Maria Novella quarter has cooked the same bistecca and butter chicken on a coal grill since 1869. Priced at €€.
Signature: Bistecca alla fiorentina, Pollo al burro, Tortino di carciofi
Order: The bistecca alla fiorentina (1.2kg for two) and the pollo al burro butter chicken.
Tip: Cash only; book three weeks ahead by phone. Two seatings at 19:30 and 21:30.
Giovanni Latini's Osteria di Giovanni in Florence's Santa Maria Novella sits opposite the family-original Latini room. Kitchen leans florentine, tuscan.
Signature: Bistecca alla fiorentina, Pici cacio e pepe, Pappa al pomodoro
Order: Bistecca alla fiorentina, pici cacio e pepe and Giovanni's pappa al pomodoro.
Tip: Book a fortnight ahead; the front room is the one to ask for. Dinner only.
Osteria del Porcellino in Florence sits a few steps from the Mercato del Porcellino loggia, with a wood-grill room and the bistecca, tagliata and Tuscan.
Signature: Tagliata di Chianina, Pappardelle al cinghiale, Ribollita
Order: Tagliata di Chianina, pappardelle al cinghiale, the ribollita in winter.
Tip: Open daily 12:00-23:00. The wood-grill room books out a week ahead for weekend dinner.
Zeb in Florence's San Niccolo quarter runs the mother-and-son counter-seating format, a 16-seat L-shaped bar where Alberto Navari plates his mother.
Signature: Tortelli ricotta e spinaci, Tagliata, Pici al ragu
Order: Tortelli ricotta e spinaci to order, the daily pasta and any tagliata.
Tip: Closed Wednesday and Sunday dinner. Counter-only; first-come, no bookings.
Trattoria Sostanza in Florence's Santa Maria Novella quarter has cooked the same bistecca and butter chicken on a coal grill since 1869. Priced at €€.
Signature: Bistecca alla fiorentina, Pollo al burro, Tortino di carciofi
Order: The bistecca alla fiorentina (1.2kg for two) and the pollo al burro butter chicken.
Tip: Cash only; book three weeks ahead by phone. Two seatings at 19:30 and 21:30.
Regina Bistecca in Florence's Centro Storico is the dedicated bistecca house behind the Duomo, with Chianina dry-aged in glass cabinets and a wood-fired.
Signature: Bistecca alla fiorentina, Tartare di Chianina, Tagliata
Order: The 1kg bistecca alla fiorentina for two and the Chianina tartare to start.
Tip: Book a window seat over Via Ricasoli a fortnight ahead. Closed Tuesday.
Giovanni Latini's Osteria di Giovanni in Florence's Santa Maria Novella sits opposite the family-original Latini room. Kitchen leans florentine, tuscan.
Signature: Bistecca alla fiorentina, Pici cacio e pepe, Pappa al pomodoro
Order: Bistecca alla fiorentina, pici cacio e pepe and Giovanni's pappa al pomodoro.
Tip: Book a fortnight ahead; the front room is the one to ask for. Dinner only.
Trattoria da Rocco in Florence sits inside the Mercato Sant'Ambrogio under the loggia, a market-canteen format with a chalkboard daily carte and lunch.
Signature: Pasta al pomodoro, Ribollita, Polpette al sugo
Order: The daily pasta, ribollita and a quartino of house red from the bar.
Tip: Lunch only, Mon-Sat 12:00-15:00. Cash only; come at 12:30 to beat the stall-keepers' second rush.
