In the last post of April, we talked about the high cuisine in Florence in 2018 connected to Piazza Signoria. Today we want to introduce you to a new entry always connected to the same beautiful Florentine square.
These are the Marquises Frescobaldi who have opened their homonymous restaurant in Piazza Signoria some months ago. The Frescobaldi, nobles in Florence since the fifteenth century, in fact have become a real guarantee of high cuisine in Florence. It is true that the brand’s fame originally started from the wines. Excellent wines from Mugello and Valdisieve such as Chianti Rufina Castello di Pomino and Castello di Nipozzano. The supertuscans of the Ornellaia and the Masseto di Bolgheri estates in the upper Tuscan Maremma are actually over the top.
The Frescobaldi with the new restaurant have confirmed their interest in affirming their own style of high cuisine in Florence. Its style is based on an impeccable combination of world renowned wines and traditional dishes. Now overlooking one of the most beautiful sceneries in the world, the restaurant has been designed in a fascinating way. This is a foyer-style concept with red velvet couches, mirrors and posters of old opera hits such asTraviata and Tourandot. The turn of the century air that it emanates is really delicious.
The tables are always set with starched linen tablecloths, frosted glasses and goblets for great wine tasting. There is no precise timetable for meals. From noon to 10 in the evening you can always order an extraordinary dish. We recommend the risotto with asparagus, the red prawn tartare with fennel and orange and the bistro-style artichokes. There’s an excellent Tuscan menu from wild boar sauce pici to finish with the cantuccini with the excellent Frescobaldi vinsanto.
The Frescobaldi Restaurant will surely become one of the emblems of high cuisine in Florence. Chef Roberto Reatini, who moved from the Frescobaldi London restaurant, was invited to guide it. Reatini will offer a Tuscan cuisine with a touch of modernity. The menu features meat and fish, homemade pasta and bread. Historical family recipes revisited, with a strong focus on Tuscan tradition. Particular interest for Reatini goes to raw materials and to the valorization of seasonal products and the territory. All combined with a wine list that includes labels of Tenute Frescobaldi and a selection of those from the best Italian wineries.
credits to La Cucina Toscana 1 March 2018