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