Antico Fattore

Frommer's Review

The Antico Fattore was a literary watering hole early in the 20th century and remained a favorite trattoria just a few steps from the city's premier museum until the 1993 Uffizi bomb went off a few feet from its doors. The interior has been rebuilt and the restaurant reopened, but many claim it isn't what it used to be. You can't deny they still make a tantalizing lombatina all'aceto basalmico (one of the thickest and most tender veal chops you'll ever find, cooked in balsamic vinegar). You can precede this with a ribollita (more souplike than usual) or a traditional Tuscan pappardelle sul cinghiale (wide noodles in wild boar sauce). If veal's not your style, try their specialty piccione (grilled pigeon).

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.