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A strong impetus guides our notion of cuisine: care and respect for the environment. Fundamental principles that we put into practice through sourcing raw ingredients respectful of Earth and humankind, sustainable values that are also simultaneously an expression of our area.
Menus 175-250 EUR s.i. Carte 140-285 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
lunch, Monday evening, Sunday evening.
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.
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.