Petit Futé

"The menu changes every day and the traditional cuisine, offered with heart, sincere and tasty, is worth the trip, in the hope you find a place! We love their pasta , like the pappardelle sull'anatra."

Sam Ashleigh

"If I see duck on the menu, I have to have it. So I ordered the Papardelle a sugo d’Anatra (Duck Ragu Pappardelle). Perfectly al dente, home-made pasta with tender duck and not too much sauce as to overpower the flavours of the pasta and duck, but just enough to compliment."

Irina Bykovskaya

"For a beautiful ending, you should definitely try the raspberry tiramisù!"

Giulia Scarpaleggia

"They have a superb tiramisu."

From Cali, With Love

"The hubs’ dish was delicious as the duck meat was nice and tender. Likewise, the pasta was cooked to perfection and married well with the tender duck meat."

Vincenzo Ricciardi

"Try the osso buco (braised veal shank), cooked to perfection with a hint of wine, the savory meat is falling from the bone."

Floor van der Steen

"My all time favorites: The Braciolina, Ossobuco & Peposo are irresistible!!"

Visitare Firenze

"It's almost obligatory to try their famous peposo, one of the specialties of the house."

Sofia Monteiro

"This place has some of the most delicious cooking in Florence. My favourite is the peposo (veal stew with black peppercorns served with flat green beans and olive oil)."

Coral Sisk

"The soup here was to my pleasure the best for moisture level, bits of breads, savory base, perfect amount of oil, umami heaven, down to every last morsel. I could have eaten that stuff for days. I would say for now my search for the best ribollita ended at Vini e Vecchi Sapori."