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