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

Valdarno bean cream, salva cremasco cheese cream, confit datterino tomatoes and wild fennel flower wafer


Rolled sheet of yeats-leavened dough with chicken leaver patè, potatoes cream, spinach chlorophyll, apple with vin santo and rosemary


Selection of Tuscan cured meats from Selve di Vallolmo Farm


Leek, hollandaise sauce, marinated scallop and iranian saffron

Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives


Ricotta cheese and spinach cannelloni pasta, hazelnut butter, mornay sauce and sage essence


Home made pappardelle with traditional beef filet Bolognese sauce


Fabbri linguina pasta, Cabras sea urchin pulp and celery water

White asparagus, green asparagus, salicornia seaweed, cereal brisé, asparagus and cardamomo blanquette


Confit guinea fowl leg with pistoiese bacon, aubergine chips, dill and fresh pear julienne on aubergine mousse


Veal tongue, parsley glaze, bagna cauda sauce, choclo corn with thyme and puffed corn


Mostella fish from Livorno, mussels, Bolgheri chickpea cream cacciucco sauce and rosemary carasau bread


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


Basil gel, cinnamomn sablè pastry, passion fruit and apricot jelly salted caramel crumble, cocoa beans and rice foam


Meringue, almonds and nuts cake with Madagascar chocolate 68% sorbet, jam and candy rhubarb

Download the menu