Locale Firenze is a modern italian restaurant in Centro Storico, Florence.
Locale Firenze in Florence's Centro Storico sits inside the 13th-century Palazzo delle Seggiole, the Concettini family's Michelin-starred kitchen with a bar.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tortelli di rabarbaro, Pigeon, Tasting menu
Must order: The tortelli di rabarbaro signature pasta and the pigeon course from the tasting carte.
Tip: The cocktail room downstairs is the cheaper entry point; pre-dinner aperitivo from 18:30.
Address: Via delle Seggiole 12R, 50122 Firenze, Florence
I Quattro Leoni in Florence's Oltrarno is the Piazza della Passera trattoria with a summer terrace and the signature fiocchetti dumplings (pear, taleggio.
Signature: Fiocchetti pera, taleggio e asparagi, Bistecca alla fiorentina, Tagliata di manzo
Order: Fiocchetti pera, taleggio e asparagi, bistecca alla fiorentina, panna cotta.
Tip: Book a terrace table three weeks ahead for summer. Open daily 12:00-23:30; lunch is the calmer seating.
Simone Cipriani's Essenziale in Florence's San Frediano runs the open-kitchen tasting concept inside a former leather warehouse, with a lampredotto course.
Signature: Tasting menu, Lampredotto reinterpreted, Game
Order: The five-course tasting and the lampredotto reinterpreted dish if it is on the carte.
Tip: Closed Sunday and Monday; tasting menus only at dinner. Book three weeks ahead.
La Menagere in Florence's San Lorenzo is the all-day concept in a 19th-century housewares shop, with breakfast, brunch, lunch, aperitivo and dinner under one.
Signature: Brunch, Tagliatelle al tartufo, Aperitivo plate
Order: The weekend brunch, tagliatelle al tartufo and the aperitivo plate at 18:30.
Tip: Open daily 07:00 to midnight. The flower-shop entrance is a draw; book the back dining room for dinner.
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. Open daily for dinner only.
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.
Signature: Bistecca alla fiorentina, Tagliatelle al tartufo, Crostini di fegatini
Order: The bistecca alla fiorentina (1.2kg for two) cooked on the wood grill, 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.
Ristorante Cibreo in Florence is the formal flagship of Fabio Picchi's empire, with the yellow-pepper passato, cresta di gallo cockscomb and the eponymous.
Signature: Passato di peperoni gialli, Cresta di gallo, Cibreo (offal stew)
Order: Passato di peperoni gialli, the cibreo offal stew and any cockscomb course.
Tip: Closed Sunday and Monday; lunch is one fixed tasting. The trattoria around the corner is the easier-priced entry.
