Io Osteria Personale

The trend toward so-called "bistronomy" has reached Florence, too. The authentic creative cuisine we have come to love in Paris is also available in Florence's trendy quarter of "San Frediano" with no loss in authenticity. Having taken our seats at the minimalistically laid wooden tables with their brown-white chequered napkins, we start studying the promising sketches of the various dishes and their components on the slate plates along the stone walls. We ordered the following starters: beef tartare on burrata, served with anchovy fillets, followed by the classic dish "melanzane alla parmigiana" as layers stacked in a glass –starting with basil granita, a layer of buffalo mozzarella next, then an eggplant-tomato confit, and a fluffy parmigiana froth on top. As entrée, we chose the soft-as-butter polpo on grilled watermelon, accompanied by a refreshing lime rocket salad. We concluded with warm chocolate olive oil cream over crumble, cubes of passion fruit, and lavender granita. Each course was a delicacy fit for kings, here at our new exploit in Florence. Closed on: Sundays and during lunch time every day