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

Poche egg, celeriac cream, confit Jerusalem artichoke with smoked paprika,Jerusalem artichoke peel powder and Gentile hazelnuts


Selection of Tuscan cured meats from Selve di Vallolmo Farm


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


Fried home made donut, cream of mazzancolle shrimp,lemon zest, fraice creme and dry caviar

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


Home made 40 yolks and saraceno buckwheat pappardella pasta with beef bolognese sauce


Grilled home made gnocchi pasta, snails ragù sauce,porcini mushrooms potage and fennel


Home made pappardella pasta filled with codfish, ginger, black cabbage,dashi, cranberry jam and spring onion oil

Carrot, cardamom, anise star, juniper berry, black garlic cream,corn foam, leek cream and woods powder


Bbq pigeon and its brown stock, Pietramala potatoes purée,candied shallot and black cabbage


Pheasant alla Rossini, its leg ragù sauce and spinach italian style


Oceanic Moro fish marinated in white miso, fennel and barley miso saucelumpfish caviar, spring onion and melissa herb


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


Meringue cake, cream of Madagascar chocolate,English cream with pumpking and tangerine


Riserva San Massimo rice with milk,vanilla from Madagascar, brandy carameland burnt orange peel

Download the menu