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
Pumpkin cream with mandarin and cardamom, Tuscan goat cheese espuma, chestnut and hazelnut granola, pumpkin seed oil, boiled chestnut
Selection of Tuscan cured meats from Selve di Vallolmo Farm
Yeast-leavened roll with chicken liver patè, potato cream,spinach chlorophyll, apple with vin santo and rosemary
Sea bass, king prawn and nori seaweed terrine, chestnut honey toast, beurre meunière sauce, white turnip in 24h osmosis
Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives
Home made 40 yolks saraceno buckwheat pappardella pasta with beef bolognese sauce
“Plin” agnolotto filled with caramelized cauliflower, vegetable jus, Tuscan goat cheese espuma, bay leaf oil, and black kale powder
Fregola with dashi and squid tincture, burnt leek cream,BBQ squid, trout roe, and spring onion oil
King oyster mushroom à la Rossini,savoy cabbage and nori terrine, porcini and sherry reduction
Bbq sweetbread, pink prawn bisque with coconut milk, Italian-style spinach
Tuscan pigeon roasted on the carcass over BBQ, butter-whipped broccoli and nutmegcream, pak choi with brown butter and kaffir lime, courtyard jus, pomegranate
Catch of the day, marinara fish broth, sea fennel, fennel, yeast powder
Fiorentina steak
Green or Mix salad with carrot, tomatoe, cucumber and fennel
Green salad
Roast potatoes
Sauteèd vegetables mix
Home made cantucci dry biscuits with almonds and traditional vin santo
Home made tiramisù
Iranian saffron semolina cake, Guanaja 70% chocolate cream, pear and whisky gel, milk foam, nashi pear, caramelized pistachio
Raspberry soufflé, salted caramel,70% single-origin Madagascar chocolate ganache