Coquinarius is a florentine restaurant in Centro Storico, Florence.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
5 hours
Relax in the countryside and experience the magic of a truffle hunt adventure alongside beautiful dogs and a professional guide. Enjoy a Tuscan lunch with wine tasting...
Day trip
Private Chianti Wine Tasting Experience in Tuscany The perfect experience for couples, honeymooners, engagements and for who want to celebrate his anniversary! 2 diffe...
7 hours
A private 7 hour countryside experience with driver: play 9 holes (clubs and cart included for the round), then enjoy a Chianti winery tasting before returning to Florence.
Address: Via delle Oche 11r, 50122 Firenze, Florence
The wine family's Florence dining room on Piazza della Signoria: pasta made by the chefs each day, bread baked with the estates' Laudemio oil, over 150 wines.
OrderThe handmade pasta of the day, then a flight of three glasses from different Frescobaldi estates.
TipTables on the square look straight at Palazzo Vecchio. The kitchen runs midday to 23:00, with a lighter Al Fresco menu from 15:00 to 18:00.
Borgo San Jacopo in Florence's Oltrarno is Claudio Mengoni's Michelin-starred kitchen inside Hotel Lungarno, with a 20-seat Arno-side terrace and a modern.
OrderThe 7-course tasting and any seasonal pigeon course; the Arno-side terrace seats six only.
TipClosed Tuesday. The terrace books out 6 weeks ahead for summer; €150 set or €220 with wine.
The wine family's Florence dining room on Piazza della Signoria: pasta made by the chefs each day, bread baked with the estates' Laudemio oil, over 150 wines.
OrderThe handmade pasta of the day, then a flight of three glasses from different Frescobaldi estates.
TipTables on the square look straight at Palazzo Vecchio. The kitchen runs midday to 23:00, with a lighter Al Fresco menu from 15:00 to 18:00.
Aroma Ristorante on Via Ghibellina is chef-owner Marco Romei's 30-seat fish restaurant: daily deliveries from the Tuscan coast, bread and pasta made in-house.
OrderThe day's fish from the coast; the menu changes with the catch, so ask what came in and take the house pasta.
TipClosed Monday and open until the last table leaves, so late dinners work. Book by phone; the current menu is posted on the restaurant's Facebook page.
BarBar occupies a former gravel works off Via Gioberti, three rooms and a palm-shaded garden, with a seasonal Tuscan menu, biodynamic wines and cocktails.
OrderAgnolotti al piccione (€20), then the stuffed guinea fowl or venison fillet; a cocktail in the garden after.
TipOpened in 2021; the garden fills first on warm evenings, so book by email. Tuesday is dinner only, Monday closed; tapas and a light lunch run beside the carte.
Borderline on Corso Italia, between the station and the river, is a Tuscan restaurant run by three brothers: bistecca, truffle pici and 30-day dry-aged Angus.
OrderPici cacio e pepe al tartufo nero, then bistecca alla fiorentina or the 30-day dry-aged Angus loin.
TipLunch and dinner Monday to Friday, dinner only Saturday, closed Sunday. Book through TheFork; the room is small and the design draws a local crowd.
Cibreo Trattoria in Florence's Sant'Ambrogio quarter is Fabio Picchi's no-pasta trattoria, the casual side of the Cibreo group. Located in Sant Ambrogio.
OrderPolpettine di pollo, pappa al pomodoro and the trippa alla fiorentina.
TipNo reservations and no pasta on the menu. Queue from 19:45 for the 20:00 first seating; lunch is the calmer service.
