The Student Hotel Firenze reopens renovated Rooftop Pool & Bar
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The Student Hotel Firenze reopens renovated Rooftop Pool & Bar

Cue the new signature cocktails from bar manager Palmira Bertuca and local tapas by chef Gianluca Esposito

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Tue 28 Jun 2022 10:55 AM

The Student Hotel Firenze has reopened its popular Rooftop Pool & Bar, which has undergone a makeover and has a new food and beverage identity that conveys the personalities of bar manager Palmira Bertuca and chef Gianluca Esposito.

The Student Hotel
Bar manager Palmira Bertuca has conjured up a signature list of 14 drinks.

For Summer 2022 and beyond, the rooftop now rocks a revived vibe planted with greenery, a striking bar counter and all new furnishings in a nightclub feel. It’s a borderline Jekyll and Hyde as the lively poolside life turns into a captivating yet cozy cocktail bar at night: the one constant is the iconic pool (the beach is boring slogan on the pool floor remains the same) and one of the finest views over the cityscape.

The Student Hotel
Italian tapas by executive chef Gianluca Esposito pair with the drinks and embrace green values.

Calabrian globetrotting bar manager Palmira Bertuca has conjured up a signature list of 14 drinks (14 euro – you’re paying for the view!) inspired by the great classics of mixology, as well as non-alcoholic options. Zero waste is the pivot, embracing every usable part of ingredients to underline sustainability and seasonality. Only Italian fruit makes the shake and many drinks are produced using leftovers from the kitchen. From no, low to higher alcohol content, try Peach, be humble, a refreshing low-alcohol ginger beer based concoction sour, before moving on to the bittersweet Gold Digger, based on gin and verjus flavoured with rhubarb, and finishing up with Saturday Night Pickle, a crispy and savoury drink made from watermelon rind.

The new food and beverage concept on the roof at The Student Hotel Florence

Italian tapas by executive chef Gianluca Esposito pair with the drinks and embrace the same green values. Expect fish and vegetables in a sharing concept that focuses on fun. Opt for the amberjack and peach tartare (15 euro) or vegan offerings like marinated watermelon topped with tomato and basil (12 euro).

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