Piazza della Signoria is one of the most beautiful living rooms in the world where top cuisine in Florence is settling down. Historical square surrounded by masterpieces of absolute value. Just think of the Loggia dei Lanzi with an impressive set of statues. On all sticks out the original bronze of Perseus and Medusa by Benvenuto Cellini.
All around an abundance of pure beauty: the Palazzo della Signoria, Michelangelo’s David even if in copy, the fountain of the Neptune of the Ammannati. A little further on there is the bronze equestrian statue of Cosimo I by Gianbologna late 16th century.
Behind the statue is the Mercanzia palace or court originally created to settle city trade disputes. The origin of the building dates back to the mid XIV century. It used to house works by great artists such as Taddeo Gaddi, pollaiolo and even Botticelli. Since 2011, the building is home to the Gucci Museum. This museum opened on the occasion of the ninetieth anniversary of the Florentine brand Gucci. The exact name of the restaurant is in fact Gucci Osteria.
In this palace the chef Massimo Bottura brought a rib of his Osteria Francescana. Bottura also took care of the styling of the restaurant at the peak of the top cuisine in Florence. From the green pea boiserie to the bottle divans up to the trompe-l’oeil paintings on the floor. In addition to Bottura’s name here you can find his concept format and some glory dishes such as tortellini in Parmesan cream.
The cuisine in its true sense is instead signed by Karime Lopez wife of Taka Kondo Bottura’s right hand at the original Osteria Francescana of Modena. The kind Mexican chef has a highly respected curriculum. In Peru she opened the luxurious restaurant at the Belmond Hotel in Cusco. Previously she had been sous-chef of Virgilio Martinez at the Central of Lima, emblem of the ever present and influential new-andean-cuisine.
The menu jumps apparently rather wildly with such lightness that one tastes each dish like a unicum. In fact, there are no rigid divisions in starters, first and second courses and sweets. The experiment looks decidedly successful and we invite you to try it. A traditional tiramisu roll fits perf3ectòly after an exotic “palmita tostada”, a marinated blue fish ceviche with lemon peel and avocado cream.
Credits to La Cucina Italiana marzo 2018