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Ristorante Enoteca Pinchiorri
Menù da US$ 208,46
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Ristorante Enoteca Pinchiorri

ItaliaFirenze

Scorrere verso
il basso
  • 3 Stelle Michelin 2021
  • Cucina creativa
restaurant
restaurant
restaurant
restaurant
restaurant
restaurant
restaurant
restaurant
restaurant
Tariffe e servizi

Menù 175-250 EUR s.c. Carta 140-285 EUR s.c.

Terminologia: t. = tasse, s.n.c. = servizio non compreso, s.c. = servizio compreso

Per informazione: 1 EUR = 1.19 USD

Chiusura settimanale

lunch, Monday evening, Sunday evening.

Chiusura annuale

First week of August to last week of August, one week in December , January 1st, Christmas.

Scoprite il ristorante

Chef Annie Féolde, also known as The Diva of Cuisine, was the first woman Chef to earn 3 stars in Italy and the fourth one in the world. She serves innovative cuisine created from all top-quality Italian ingredients. The fine wines selected by sommelier Giorgio Pinchiorri, her companion for forty years, are the perfect accompaniment to her cuisine. Enoteca is located in a Renaissance palazzo in the heart of Florence, as is Relais Santa Croce Hotel. On the menu: fusilli al ferretto and squids in white wine, artichokes and botargo, double squab breast and peas in mint, potato doughnut with fegatini sauce; truffle and caramelised chocolate, pink grapefruit and almond milk. Impeccable service and a warm welcome add the finishing touches to a truly memorable meal.
Discover the Restaurant

Posizione

RISTORANTE ENOTECA PINCHIORRI
Membro Relais & Châteaux dal 1984

Via Ghibellina, 87
I-50122, Firenze
(Toscana)
Tel.: +39 055 24 27 77
Fax: +39 055 24 49 83
I nostri impegni

Enoteca Pinchiorri serves innovative and superbly-presented dishes with an overarching theme: authentic local recipes re-interpreted as gourmet cuisine. From the start, Enoteca’s chef Annie Féolde took the view that Enoteca Pinchiorri’s guests should have the opportunity to taste Florentine specialties.

The chef has pored over dusty volumes of traditional recipes, determined to refashion them in innovative ways. They are made lighter, crispier, or more surprising to the palate. Authentic ingredients include “chiocciole di vigna” a form of tiny snail found on vines whose degustation has been part of Italian culture since time immemorial, and young Mora Romagnola, a breed of pig from northern Italy that offers a delicious variety of pork. This authentic, gourmet approach runs through all the restaurant’s menus. From their humble roots in rustic recipes, the chiocciole di vigna are transformed for use in primi dishes such as the snail ragout that accompanies polenta-filled Agnolotti, and spit-roasted Mora Romagnola is brought to life with onions, apples, and mustard. 

PROGRAMMA FEDELTÀ: godetevi i vantaggi unici di Relais & Châteaux