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
Cream and Saor pumpkin, confit jerusalem artichoke, gentile hazelnut celery foam, Sichuan pepper and coffee
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
Bbq lobster, claws salad, brioches bread and hotel maitre’s butter with thyme
Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives
Ricotta cheese and spinach home made ravioli pasta with butter and sage sauce
Home made pappardelle with traditional beef filet Bolognese sauce
Home made pici pasta, black garlic, confit roast white garlic, bottarga and parsley
Onion tarte tatin, piquillo pepper, caciocavallo cheese fondue with marjoram
Quail crepinette and brown stock, foie gras, zabaione citrus foam and radicchio
Roasted amberjack fish, broccoli, turnip greens and fish light broth
Bbq pigeon and its brown stock,Pietramala potatoes purée, candied shallot and black cabbage
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
As A Tarte Au CitronItalian meringue, lemobn curd, mint water and burned lemon peel
Chestnuts mousse, rosemary salty crumble, candied almonds and enrglish cream with tumeric