This restaurant blazed a trail when it opened in 1979, and it is still a place to discover reliable, high-end Florentine cooking overseen by head chef Fabio Picchi. Traditional Tuscan ingredients are prepared simply, combined creatively, and presented with a touch of style. Oh, and there is no pasta. But you won’t miss it as you dig into the likes of passata di pesce piccante (spicy fish thick soup) followed by piccione arrosto farcito di mostarda di frutta (roast pigeon stuffed with fruit confit). Reservations are essential.
- Frommer's Staff