Crostini toscani
Best seller Specialty
4 toasted Tuscan bread croutons with chicken livers pâté

Tartare di chianina , burratina e tartufo
New Specialty
Chianina tartare, burratina and truffle

Polpettine della nonna Tina
Beef and potato meatballs, fried and tossed in tomato sauce, Nonna Tina's old recipe.

Garibardi 1989
Best seller For two
The specialty cutting board that brings the opening date of the restaurant! Cured meats, croutons, grilled goat's cheese with marinated herring, onion frittata, a taste of ribollita or pappa al pomodoro and whatever the chef suggests depending on the season. All accompanied by a warm schiacciata made by our pizzeria department!

Coccoli crudo e stracchino
Specialty
Typical Florentine street food, coccoli are small morsels of fried leavened dough.
They are accompanied by stracchino cheese and prosciutto crudo.

Crostini misti
Specialty
4 croutons assorted according to seasonality: tomato, chicken livers, black cabbage and beans, butter and anchovy, lard and honey or simply with garlic and EVO oil.

Crostone cavolo nero e fagioli
Vegan
Toasted Tuscan bread crostone with black cabbage, garlic and cannellini beans, seasoned with EVO oil

Tagliere di formaggi
Selection of cheeses served with honey and jam.

La classica ribollita
Best seller Specialty Vegan
A symbol of Florentine cuisine. A soup of stale bread and minestrone made with black cabbage, Swiss chard, Savoy cabbage, cannellini beans and thyme.

Tris di zuppe
Vegetarian
Would you like to try all three of our specialities? Here are 3 small casseroles of Pasta and Beans, Ribollita and Onion soup!

Tagliatelle al ragù di Chianina
Best seller
Tagliatelle with Chianina meat sauce

Taglierini al tartufo
Best seller Vegetarian
Egg taglierini (pasta) with truffle cream and truffle flakes

Pappardelle al Cinghiale
Home-made fresh egg pasta served with a rich wild boar meat sauce, a typical Tuscan dish with intense flavors.

Pici all'anatra
Specialty Lactose free
Pici, a Sienese pasta format made only of water and flour, with duck ragout and fennel flavouring

Ravioli Strascicati

"Strascinati Ravioli" are homemade ravioli made with pasta dough filled with ricotta cheese and spinach, served with a meat sauce, butter, and Parmesan cheese.

Risotto zucca e gorgonzaola
Vegetarian
Il risotto zucca e gorgonzola is a creamy winter dish prepared with rice, pumpkin puree, and Gorgonzola cheese, combining sweetness with a rich flavor

Gnocchi cavolo nero e pancetta croccante
Potato gnocchi with black cabbage sauce, crispy bacon and pine nuts

Spaghetti alla carbonara
Best seller

Carbonara Tartufata
Specialty
La Carbonara Tartufata is a sophisticated variation of the traditional Carbonara, enriched with fresh black truffle, providing a luxurious and flavorful dish.

Tortelli Mugellani (di Patate) ai funghi porcini
Tortelli Mugellani are stuffed pasta with potatoes and topped with a delightful porcini mushroom sauce. It's a dish that combines the creaminess of potatoes with the rich, earthy flavor of mushrooms, offering a delicacy for the palate

Trippa alla fiorentina
Specialty
Tripe is a giblet made from different parts of the pre-machs of bovine. In Florence, it is cooked in tomato sauce and a base of onion. Served with a sprinkling of Parmesan cheese and bread for "La scarpetta"

Peposo alla fornacina
Specialty
Beef cooked in red wine, with garlic and black pepper for a very strong flavour.
This dish originated in the furnaces of Impruneta, where it was cooked in terracotta pans placed in a corner of the oven that was lit for a long time at a moderate temperature.

Lesso rifatto con le cipolle
Also called 'francesina', it is a typical winter dish. It consists in a boiled beef stew with stewed onions in tomato sauce.

Ossobuco alla Garibardi
Specialty
Ossobuco with vegetable gravy and mashed potatoes

Galletto alla diavola
Hot
1/2 boneless cockerel cooked at low temperature and then grilled and finished with a dressing of oil, lemon, garlic and chilli pepper. Accompanied by baked potatoes.

Bistecca alla Fiorentina
For two Best seller Specialty
The signature dish of Florence. At least 4 fingers high, to be eaten absolutely rare and simply with salt, pepper and a drizzle of oil.

Tagliata rucola e grana
Specialty
Sliced beef sirloin, in its classic version (medium-rare is reccomended)

Tagliata al tartufo
Sliced sirloin steak with truffle sauce and truffle flakes

Tagliata ai funghi porcini
New
Carne di manzo grigliata su carboni ardenti e tagliata a fette, servita con funghi porcini saltati in padella.

Cervo in Salmì con polenta grigliata
New

"Venison Stew with Grilled Polenta is a refined dish that consists of venison meat slowly cooked in a flavorful sauce called 'salmì,' accompanied by grilled polenta."

Baccalà porri e patate
Codfish steak cooked at low temperature accompanied by a leek and potato flan and garnished with a filangé leek tempura

Patate al forno
Baked potatoes

Carciofi fritti
Specialty Best seller
Fresh artichokes, fried in batter: crispy outside and soft inside!

Patate fritte
French fries

Fagioli all'uccelletto
Specialty Vegetarian
Cannellini beans boiled and mashed with tomato sauce, garlic and sage. A Tuscan speciality!

Insalata Mista
Mixed salad is a light side dish composed of fresh ingredients such as green lettuce, tomatoes, and carrots.

Menu Fiorentina
New For two
Full menu for 2 people
-Antipasto Toscano and Coccoli
-Fiorentina Steak
-Roasted Potatoes or Mixed Salad
-1 Bottle of Water
Cover charge included in the price

Menu Toscano
New
Complete menu for one person
-Tagliatelle al ragù chianina
-Sliced beef with porcini mushrooms
-1 bottle of water

Cover charge included in the price"

Marinara
Lactose free Vegan
Tomato, garlic, extra virgin olive oil, and oregano

Regina Margherita
Best seller
The simplest and most loved. 48-hour rising process, Italian tomato and mozzarella fiordilatte from Campania.

Bella Napoli
48-hour rising process, Italian tomato, mozzarella fiordilatte from Campania, anchovies and capers

Vegetariana
48-hour rising process, Italian tomato, mozzarella fiordilatte from Campania, seasonal vegetables

Bufala
48-hour rising process, with buffalo mozzarella from Campania PDO and date tomatoes

Diavola
48-hour rising process, spicy salami, Italian tomato and mozzarella fiordilatte from Campania

Campania
Mozzarella fior di latte, sausage, and friarelli (broccoli rabe)

4 Stagioni
48-hour rising process, Italian tomato, mozzarella fiordilatte from Campania, artichokes, cooked ham, olives and mushrooms.

PizZucca
New
Yellow pumpkin, cooked ham, and burrata cheese

Al tartufo
Best seller
Fior di latte cheese and shaved truffle

Prosciutto e funghi
48-hour rising process, Italian tomato, mozzarella fiordilatte from Campania, ham and mushrooms

Porcini
New
mozzarella, tomato, and porcini mushrooms.

Funghi e rucola
Mozzarella, tomato, mushrooms and rocket salad.

Maialona
Tomato, mozzarella, sausage, frankfurter, ham

Cappricciosa
Tomato, mozzarella, mushrooms, ham, artichokes, frankfurter and olives.

Tonno e cipolla
48-hour rising process, Italian tomato, mozzarella fiordilatte from Campania, tuna and onion.

Salsiccia e Cipolla
Tomato, mozzarella, sausage and onions

Salsiccia e stracchino
Tomato, mozzarella, sausage and stracchino cheese.

Focaccia Garibardi
Specialty
The house speciality. A pizza sandwich stuffed with mozzarella, raw tomato, Tuscan ham, rocket and grana cheese.

4 formaggi
48-hour rising process, Italian tomato, mozzarella fiordilatte from Campania, gorgonzola, edamer, grana cheese

Wurstel
Tomato, mozzarella, and frankfurter.

Calzone
48-hour rising process, Italian tomato, cooked ham and mozzarella fiordilatte from Campania.

Tris di panna cotta
Three panne cotta with caramel and hazelnut grains, berries and chocolate and with almond slivers

Tiramisù
Best seller
Velvety mascarpone cream and ladyfingers soaked in coffee, sprinkled with cocoa powder.

Flan di cioccolato caldo , cuore al cioccolato bianco
A soft 72% dark chocolate flan with a white chocolate heart

Cremoso al pistacchio con crumble al cioccolato
A tribute to Sicily, with a pistachio cream covered with a crunchy, lightly salted chocolate crumble.

Crema bruciata al passion fruit
Catalan cream with passion fruit pulp

Cantuccini e vinsanto
Home-made almond biscuits to dip in typical Tuscan sweet wine.

Sfogliatina calda di mele con crema alla cannella e mandorle
New
Warm apple puff pastry tart with cinnamon cream and almonds