Here’s our guide to Florence’s nine Michelin-star restaurants: Enoteca Pinchiorri (3 stars); Santa Elisabetta (2 stars); Gucci Osteria da Massimo Bottura (1 star); Il Palagio (1 star); Borgo San Jacopo (1 star); Saporium Firenze (1 star); Atto di Vito Mollica (1 star); Serrae Villa Fiesole (1 star); and one new 1-star restaurant for 2026: Luca’s by Paulo Airaudo (1 star).
The text is by Michelin reviewers.
New for 2026: Luca’s by Paulo Airaudo *
“In the heart of artistic and monumental Florence, you’ll find the elegant setting of the restaurant on the first floor of the La Gemma hotel. A duo of chefs, Cappelletti and Querini, lead the offerings with a concise yet diverse selection of high-quality products and creatively toned recipes. Highlights include goat tagliolini with anchovies, Sorrento lemon, and caviar, pigeon cappelletti, or wagyu beef. For a romantic dinner, request one of the oval tables with a view of the kitchen.”
Enoteca Pinchiorri ***
“In the world of gourmet cuisine, Via Ghibellina is synonymous with Enoteca Pinchiorri – a legendary Italian restaurant housed in a splendid 17C palazzo. Opened in 1972 by Annie Féolde and Giorgio Pinchiorri, what was originally a simple wine bar with a kitchen has become one of the great Italian restaurants par excellence. The dining room is adorned with paintings and frescoes and boasts the type of historic elegance that is typical of Florence, while in the kitchen Riccardo Monco delights guests with his dishes which impress without becoming overly fussy or excessive, so that the intense flavours shine through and remain long in the memory. But the list of the people who make this restaurant great does not end here: Francesco Federici is responsible for the extraordinary desserts, while the elegant team front of house is supervised by Alessandro Tomberli, another important figure in the history of the Enoteca.”
Santa Elisabetta **
“Situated in the heart of the historic centre in a small square that is slightly off the beaten track, this restaurant is housed in the striking Byzantine Torre della Pagliazza, the oldest and only circular tower in Florence. Access is through the entrance to the Brunelleschi hotel, from where you are accompanied to the small dining room on the first floor, which boasts a beautiful Murano glass chandelier and just six tables. At the helm in the kitchen, chef Rocco De Santis creates elaborate and imaginative Mediterranean cuisine with a focus on fish and seafood in which influences from his native Campania are evident.”
Gucci Osteria da Massimo Bottura *
“On Piazza della Signoria, the political heart of Florence and a showcase of magnificent Renaissance palaces, the Gucci building stands out, home not only to the brand’s museum but also to this remarkable restaurant, born of the collaboration with three‑starred Modenese chef Massimo Bottura. Among the signatures are the tortellini in Parmesan cream, while the menu also reaches toward Tuscan references and Japanese accents, the latter reflecting the origins of chef Takahiko Kondo, whose experience and creativity, however, are thoroughly Italian in spirit.”
Il Palagio *
“Situated on the ground floor of the extraordinary Palazzo della Gherardesca, Palagio is a perfect choice for a romantic, luxurious evening, thanks to its marble decor, sumptuous Murano glass chandeliers, and its unforgettable setting in an elegant hotel. In the kitchen, Paolo Lavezzi creates two tasting menus and an à la carte featuring substantial dishes which are creative yet unfussy, and which focus on top-quality ingredients.”
Borgo San Jacopo *
“The name of this restaurant in the Hotel Lungarno refers to its location in one of the most charming districts in Florence, namely Oltrarno, just beyond the Ponte Vecchio. Here, lucky diners will get the chance to sit at one of two tables on the balcony for an unforgettable dining experience – although wherever you sit, the superb cuisine created by Claudio Mengoni will linger long in the memory. Showcased on two tasting menus and an à la carte, the meat and fish dishes served here are creative and of the highest quality, with the occasional Tuscan influence.”
Saporium Firenze *
“At this restaurant, Ariel Hagen, a young and friendly chef who, despite his name, hails from Florence, divides his time between the open-view kitchen and the tables in the dining room, where he happily explains dishes to guests and shares his enthusiasm for sustainability. His dishes are showcased on tasting menus but can also be chosen individually à la carte style from either menu depending on your preference. Among the desserts, don’t miss the Caterina De’ Medici’s rose, a modern version of the traditional Florentine “zuccotto” cake with a beautiful combination of milk and Alkermes liqueur. The wine list is of the same high quality as the cuisine, featuring excellent labels with an impressive choice of wines by the glass, as well as some extremely rare labels from the 1980s and 90s that will be appreciated by wine connoisseurs. There’s also a choice of excellent Borgo Santo Pietro wines.”
Atto di Vito Mollica *
“Behind the cathedral in Florence, this gourmet restaurant is housed in the Corte degli Imperatori at Palazzo Portinari, once the residence of the Salviati family. Here, chef Vito Mollica delights guests with culinary creations that focus on the sea and unusual combinations that come as a pleasant surprise. The ingredients are of the highest quality, from the fragrant home-made bread to the highly distinctive first courses, plus there’s an excellent choice of olive oils (mainly Tuscan and Umbrian). Meals are served in a dining room adorned with original frescoes depicting episodes from the Odyssey, alongside scenes of daily life in the 16C, while the gentle bubbling of a fountain provides a pleasant background soundtrack. The exceptionally professional service enhance this sublime experience that combines artistry and gastronomy.”
Serrae Villa Fiesole *
“The sweeping view over Florence is only one of many reasons to choose Serrae, complemented by its fully renovated setting, the magnificent backdrop of a Medici villa, and above all a cuisine that shines with flavor, creativity, and a strong connection to the local area. Among the must‑try dishes, the pigeon with fake olives made from chicken livers is particularly memorable.”
