Florentine food is beef, bread and beans: a huge grilled bistecca, ribollita and pappa al pomodoro soups, and some of Italy's best gelato.
Last updated September 9, 2026
The bistecca alla fiorentina - a thick T-bone, ideally Chianina beef, grilled over charcoal and served rare - is the centerpiece, ordered by weight and shared. Around it: lampredotto (tripe sandwiches) from street stalls, truffle pasta at the Mercato Centrale, and gelato with a century of pedigree.
A rambling, eccentric trattoria on the edge of the Mercato Centrale - hundreds of seats, a menu as thick as a novel, and Florentine classics done with gusto. The terrace in summer is prime people-watching.
Serving charcoal bistecca in the stone cellars of Palazzo Antinori since 1880, a few steps from Santa Maria Novella. The vaulted rooms and white-aproned service make dinner feel like a private club.
The Oltrarno's favorite modern osteria - a rustic-chic room, a market-driven menu and a wine list that rewards asking. Book a week ahead; the courtyard tables are gold.
The historic market reborn as a two-floor food hall: artisan pasta, cured meats, gelato and a wine bar under one roof. Perfect for a quick, excellent lunch or a grazing dinner.
Scooping gelato since 1929 from a tiny shop near Santa Croce, using recipes passed down four generations. Small, unadorned and utterly consistent - the gold standard Florentines argue about.