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
Poche egg, celeriac cream, confit Jerusalem artichoke with smoked paprika,Jerusalem artichoke peel powder and Gentile hazelnuts
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
Fried home made donut, cream of mazzancolle shrimp,lemon zest, fraice creme and dry caviar
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
Home made pappardella pasta filled with codfish, ginger, black cabbage,dashi, cranberry jam and spring onion oil
Bbq artichoke with pink chickpeas from Bolgheri, thyme andpotatoes from Casentino terrine, yuzu mayonnaise and tarragon
Barberie duck breast, codfish liver sauce, mashed potatoes withsmoked scamorza cheese and chive, crispy scorzonera roots
Pheasant alla Rossini, its leg ragù sauce and spinach italian style
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
Express baking brioche bread served in a cocottes,tangerine syrup and turmeric english cream
Riserva San Massimo rice with milk,vanilla from Madagascar, brandy carameland burnt orange peel