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
Cauliflower cream, leaves of crispy barley, grapefruit and lemon balm
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
Crispy octopus, ancient mustard potatoes puree with capers and almonds pesto
Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives
Home made ravioli pasta with ricotta cheese and spinach, butter and sage
Home made pappardelle with traditional beef filet Bolognese sauce
Linguina pasta, porcini mushroom broad, chard cream and cannolicchio razor clams
Cardoncello mushroom, scarola salad cream, Jerusalem artichoke peel crumble, capers and salsif
Confit stuffed Guinea-fowl leg with pistoiese bacon, aubergine chips, fresh julienne pear and dill, and auberginer cream
Codfish, Bolgheri chickpea cream, piquillo pepper and sunchoke
Grill beef filet with spinach cream and sautéed fresh spinach with raisin and pine nuts
Fiorentina steak
Green or Mix salad with carrot, tomatoe, cucumber and fennel
Il Vezzo Garden saladwith more than twenty varieties of plants and flowers from our garden in Colle Val d’Elsa (SI)
Roast potatoes
Sauteèd vegetables mix
Cantucci traditional dry biscuits with almonds and vin santo
Beetroot and ricotta cheese semifreddo, ruby chocolate and tonka bean namelaka, english cream with thyme, chia seeds, water of beetroot e sablè shortcrust
Home made tiramisù
Chestnut mousse, salty crumble with rosemary, candy almonds and english turmeric cream