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.


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.


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

Download the menu