Da Mario

Frommer's Review

This is down-and-dirty Florentine lunchtime at its best, an osteria so basic the little stools don't have backs and a communal spirit so entrenched the waitresses will scold you if you try to take a table all to yourself. Since 1953, their stock in trade has been feeding market workers, and you can watch the kitchen through the glass as they whip out a wipe-board menu of simple dishes at lightning speed. Hearty primi include tortelli di patate al ragù (ravioli stuffed with potato in ragù), minestra di farro e riso (emmer-and-rice soup), and penne al pomodoro (pasta quills in fresh tomato sauce). The secondi are basic but good; try the coniglio arrosto (roast rabbit) or go straight for the Fiorentina steak, often priced to be the best deal in town.

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.