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

Carrot, ginger, mirin celery, red onion treacle foam,salting ricotta cheese and dried anion


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


Mediterranean blufin tuna belly, wild herbs from the garden,mixed pickled vegetables, melon mustard and timut pepper

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


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


Tagliolino home made pasta, hay and camomile sour butterwith cheese refined with hay and beer


Home made pasta button filled with ray, fig leaf butter,Iranian saffron bouillabaisse, dill flowers

Celeriac cake, its sauce, traditional cecina chickpea flat bread,scapece eggplant, yogurt and sesame


Guinea fowl bbq bombette, curly salad, green tomatoes,garlic sauce, peppers in oil and smoked paprika oil


Turbot filet, Colonnata lard, Pantelleria capers sauce, endive with yuzu


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


Strawberry frangipane pastry, red fruit consommé, basil strawberry,mugo ice cream and Sichuan pepper


Rice foam, basil gel, sablè pastry with cinnamon,passion fruit and apricot jelly, salted caramel and cocoa beans

Download the menu