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

Download the menu