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
Fondant Leek, toasted almond milk, pumpkin in saor, grape consommé,mizuna and mixed-leaf salad, mustard dressing
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
Royale bbq langoustine, toasted brioche bread, sea bas rillette
Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives
Home made 40 yolks saraceno buckwheat pappardella pasta with beef bolognese sauce
Mischiato Potente – Pastificio dei Campi, smoked Rosa di Bolgheri chickpea,foie gras, sour cream, poultry jus, burnt carrot and burnt lemon oil
Squid Ink Fregola, cuttlefish veil, bagna cauda foam,parsley oil, seaweed powder
Cardoncello Wellington with Six SeedsGreen peppercorn sauce, black truffle, marjoram oil
Grigio del Casentino Pork Belly Tonkatsu,Tuscan cabbage salad, anchovy garum and Saba sauce
Duck Breast chestnuts, Pietramala potato purée, juniper jus, salsify, bay leaf oil
Catch of the Day, celeriac and porcini cream, fish brown jus,Pantelleria capers, barbecue cauliflower
Fiorentina steak
Green Salad
Roast potatoes
Sauteèd vegetables mix
Il Vezzo Garden Salad (Mix of salads, herbs and flowers from the garden)
Home made cantucci dry biscuits with almonds and traditional vin santo
Home made tiramisù
Riserva San Massimo rice with milk,Madagascar vanilla, brandy caramel, burnt orange peel
Pear and vanilla soufflé, salted caramel,70% single-origin Madagascar chocolate ganache