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
Carrot, ginger, mirin celery, red onion treacle foam,salting ricotta cheese and dried anion
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
Mediterranean blufin tuna belly, wild herbs from the garden,mixed pickled vegetables, melon mustard and timut 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
Tagliolino home made pasta, hay and camomile sour butterwith cheese refined with hay and beer
Home made pasta button filled with ray, fig leaf butter,Iranian saffron bouillabaisse, dill flowers
Celeriac cake, its sauce, traditional cecina chickpea flat bread,scapece eggplant, yogurt and sesame
Guinea fowl bbq bombette, curly salad, green tomatoes,garlic sauce, peppers in oil and smoked paprika oil
Turbot filet, Colonnata lard, Pantelleria capers sauce, endive with yuzu
Bbq pigeon and its brown stock,Pietramala potatoes purée, candied shallot and black cabbage
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
Strawberry frangipane pastry, red fruit consommé, basil strawberry,mugo ice cream and Sichuan pepper
Rice foam, basil gel, sablè pastry with cinnamon,passion fruit and apricot jelly, salted caramel and cocoa beans