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A natural wine bar and bistro in the Oltrarno where the sibling team behind it spent years earning Florence's trust before opening a place of their own. The wine list leans French and Italian, the food leans seriously good, and the charcuterie and cheese come from Slow Food producers. Handmade pasta, flaky quiche, whipped salt cod on toasted brioche: the menu moves with the seasons and never tries too hard.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Baccalà mantecato
“baccalà mantecato (whipped salt cod) with caramelized onions on toasted brioche”
Eater -
Agnolotti
“hand-folded agnolotti stuffed with francesina (Tuscan beef slow cooked in red wine and onion)”
Eater -
Quiche
“flakey quiche baked with seasonal vegetables such as asparagus or beet greens”
Eater
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The neighbors closest first
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