Restaurants (Overview)
Florentines take pride in their cooking, just as they take pride in everything Tuscan. In fact, Florence has added its own variations to a number of dishes. Fish or eggs may become Florentine by being served on a bed of spinach; bistecca alla fiorentina is simply a thick steak made local by its T-bone cut, unique in Italy. Split and grilled chickens are served with a ginger sauce, becoming pollo alla diavola; roast loin of pork is cooked with rosemary, garlic, and cloves, becoming the popular arista alla fiorentina. Salami with fennel seeds is the popular finocchiona.Of course, the Chianti reds make fine accompaniments to such fare, as do the Brunellos, if you can afford them. The white Vernaccio, from San Gimignanol, is quite decent, and many of the house whites are light and pleasing.
Please note: Many restaurants close in August as well as on Sunday and Monday. Meal times are usually 12:30-2:30 PM for lunch with dinner beginning at 7:30 or 8 PM. The menu turistico here often includes beverage, either mineral water or house wine.
Reservations are always advised.