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
Courgette cream soup with bread croutons, toasted almonds and poppy seeds
Liver roll, potato fondant, spinach chlorophyll, apple in vin santo and rosemary
Chopping board of Selve di Vallolmo il Bianco e il Grigio del Casentino
Mussels, pods, cereal bread with fresh pecorino mousse
Mixed vegetable spaghetti with cream of courgette and Taggiasca olives
Ricotta and spinach ravioli with butter and sage
Homemade pappardelle with beef tenderloin ragout
Fregola, mantis shrimp, baby squid, vermentino sauce, lumpfish roe and lemon balm oil
Tropea onion with mirin, cherry tomato confit, smoked burrata, cecina, sweet potato, avocado mayonnaise and rosemary crispy wafer
Guinea fowl leg confit, Pistoia bacon, aubergine chips, dill and fresh pear on aubergine mousse
Cod, leek cream, yellow date, thyme and beetroot chips
Venison, brown stock, Jerusalem artichoke cream, bagna cauda, hazelnuts and garden mustards
Fiorentina steak
Green salad
Mixed salad (carrot, tomato, cucumber and fennel)
Insalatina dell'Orto de' Il Vezzo (more than twenty varieties, including plants and flowers, from our garden in Colle Val d'Elsa (SI))
Roast potatoes
Baked seasonal vegetables
Cantucci di Prato and vin santo
Tiramisu mousse
Frangipane, Madagascar chocolate cream, raspberry mousse, almond and lime nougatine and red fruit coulis
Basil gel, cinnamon sablè shortbread, passion fruit and apricot jelly, salted caramel spheres, cocoa beans and rice mousse