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A traditional osteria that specializes in the flavors of old Florence. It looks the part, too, with its terracotta tiled floor and barrel vault, chunky wooden furniture, and hanging lamps. If you dare, this is a place to try tripe or lampredotto (intestines), the traditional food of working Florentines, prepared expertly here in polpettine (little meatballs), boiled, or alla fiorentina (stewed with tomatoes and garlic). The rest of the menu is fairly carnivore-friendly, too: Follow tagliatelle al ragù bianco (pasta ribbons with a “white” meat sauce made with a little milk instead of tomatoes) with guancia di vitello in agrodolce (veal tongue stewed with baby onions in a sticky-sweet sauce).