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
Creamy pink chickpeas from Reggello, Casentino egg, barbecue asparagus,Parmesan custard, pea blanquette, basil oil
Selection of Tuscan cured meats from Selve di Vallolmo Farm
Yeast-leavened roll with chicken liver patè, potato cream,spinach chlorophyll, apple with vin santo and rosemary
Sea bass, king prawn and nori seaweed terrine, chestnut honey toast, beurre meunière sauce, white turnip in 24h osmosis
Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives
Home made 40 yolks saraceno buckwheat pappardella pasta with beef bolognese sauce
Ravioli tile with Maremmana cow ricotta and spinach, mace béchamel,nettle chlorophyll, beetroot with raspberry vinegar
Button pasta filled with squid inzimino, fish fumet, squid ink tincture,Blu Mugello cheese, marjoram oil, leek powder
Artichoke in crust, stem ragù with Jerusalem artichoke,Jerusalem artichoke hollandaise, wild herbs in vinaigrette, tarragon oil
Applewood-smoked Joselito Iberian secreto, celeriac cream, black garlic,rosemary toasted bread, caramelized shallot, seaweed powder
Venison loin, smoked carrot cream, sweet-and-sour Dijon mustard jus,Tonda Gentile hazelnut, spring onion marinated with yuzu
Catch of the day, fennel and radish cream,fish fumet with Pai Mu Tan white tea, fennel salad with mint oil
Fiorentina steak
Green Salad
Roast potatoes
Sauteèd vegetables mix
Il Vezzo Garden Salad (Mix of salads, herbs and flowers from the garden)
Home made cantucci dry biscuits with almonds and traditional vin santo
Home made tiramisù
Like a tarte au citron: Italian meringue,lemon curd, Ovis Molis biscuit, mint water, burnt lemon peel gel
Pear and vanilla soufflé, salted caramel,70% single-origin Madagascar chocolate ganache