A place for everyone.
Il Vezzo was born in 2013 with the aim of creating something new, something different from what the already ‘crowded’ Centre of Florence offered.
Today, after almost 10 years and a succession of novelties and changes, we are following the path we ‘dreamed’ of from the very beginning, with our mix of study, a lot of hard work, a lot of passion and a pinch of recklessness.
Marco
After his scientific studies, he decided to follow his passion for cooking.
Thanks to Gualtiero Marchesi’s academy, he began to try his hand in the working world, gaining experience at ‘Ora d’aria’ in Florence, and then leaving for Piedmont, London and Marbella. He then decided to settle back in his home town, opening the restaurant ‘Il Vezzo’ where he embarked on a path of growth based on product research and tradition, the fruit of his own experience gained over time.
Giovanni
Florentine DOC, Sommelier, with an innate passion for research and a strong attachment to the territory. “With the aim of raising awareness among our customers and supporting the growth of every small reality in the area, I have tried to create a ‘made in Tuscany’ wine list with almost 100 labels, ranging from classic traditional wines to the most unusual and revolutionary natural wines.”
What they say about us
Our Menu
Asparagus, mornay sauce, puntarelle, parmesan craquelin, lemon leaf powder
Selection of Tuscan cured meats from Selve di Vallolmo Farm
Rolled sheet of yeat-leavened dough with chicken liver patè, potatoes cream spinach chlorophyll, apple with vin santo and rosemary
Monkfish check skewer, Casentino cheek Lard, kale,mayonnaise dripping and crusco pepper
Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives
Home made 40 yolks and saraceno buckwheat pappardella pasta with beef bolognese sauce
Mix of pasta, demi-glace meat souce, misticanza salad chlorophyllgorgonzola cheese cream and lemon zest
Homemade tagliatelle, scampi shrimp bisque, chivesand marinated scampi shrimp
Bbq artichoke with pink chickpeas from Bolgheri, thyme andpotatoes from Casentino terrine, yuzu mayonnaise and tarragon
Castaing farm duck cooked over barbecue, pickled beetroot,salsa verde sauce, poultry demi-glace and saba
Terrine of free-range Valdarno chicken, peas, yuzu jus, snow peas,Casentino pecorino, beetroot powder
Oceanic Moro fish marinated in white miso, fennel and barley miso saucelumpfish caviar, spring onion and melissa herb
Fiorentina steak
Green or Mix salad with carrot, tomatoe, cucumber and fennel
Green salad
Roast potatoes
Sauteèd vegetables mix
Cantucci traditional dry biscuits with almonds and vin santo
Home made tiramisù
Pan brioche, namelaka, roasted hazelnut nougatine,strawberry coulis, browned butter ice cream
Riserva San Massimo rice with milk,vanilla from Madagascar, brandy carameland burnt orange peel