The story
Trattoria da Burde, a legendary Florentine institution, was named the best trattoria in Italy for 2023 and 2024 by creator Sentieri Golosi. With a Bib Gourmand and the world’s largest collection of Chianti Classico, it offers excellent, generously portioned Tuscan classics. The service is professional and welcoming; open only for lunch except Friday dinner, closed Sunday. A more affordable front gastronomy area is also available.
As Where The Foodies Go notes, Burde is a historic osteria with over 100 years of tradition. Standout dishes include the ribollita, farinata di cavolo nero, and a perfect bistecca alla fiorentina. Sentieri Golosi praised the crostini di fegatino, pappa al pomodoro, and stracotto alla fiorentina, among others. This is old-school, rustic comfort at its finest.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers rave about the Zuppa Inglese, calling it a standout triumph. The overall vibe is warm, rustic, and deeply comforting.
“The zuppa inglese is a bit more delicate than the other one, but then the rose flavor comes through. The proportion might be more sponge cake than cream, maybe 50/50. The rose liqueur is strong, I can taste the alcohol. The sponge is nicely moist, the chocolate cream is good. It's good, flavorful, fragrant.”
What creators say
2 creators have covered Burde. Most active: Sentieri Golosi, Where The Foodies Go
- Sentieri GolosiLoved
la MIGLIOR TRATTORIA d'Italia del 2024 e del 2023, pranzo alla trattoria da Burde · @ 2:02
Trattoria da Burde is a legendary Florentine trattoria, awarded best trattoria in Italy for 2023 and 2024, with a Bib Gourmand and the world's largest collection of Chianti Classico. The food is excellent, portions are huge, and the service is professional and welcoming. It's open only for lunch except Friday dinner, closed Sunday. Prices are not cheap but you can eat more affordably in the front gastronomy area.
Dishes mentioned
Crostini di Fegatino
These crostini are made with chopped chicken liver and vin santo, cut by hand. They smell amazing and are very flavorful. The bread is excellent. I'd come back just for a plate of these and a bottle of vin santo.
Tagliere di Salumi e Formaggi
The platter has artisan cured meats: Tuscan prosciutto aged 26 months, sbriciolona, mortadella di Prato, salame, and two types of pecorino. The prosciutto is one of my favorites, very savory and tasty. The mortadella di Prato has a great character from the alisetta. The sbriciolona is creamy and delicious. The pecorino is stupendous, you can taste everything the sheep ate. If you come to da Burde you must get this platter.
Pappa al Pomodoro
The pappa al pomodoro is good, especially with the nice green olive oil and pepper. It changes the flavor and improves it a lot. But the tomatoes aren't quite there yet, it's mid-May and still too early. I'll have to try it again when tomatoes are in season.
Penne al Ragù di Chianina
The pasta is from the artisan pasta maker Fabbri, very high quality with a unique texture. The ragù is made without tomato, perfectly seasoned. It reminds me of the ragù that grandmothers and aunts used to make in Florence and Tuscany. The pasta is cooked very well. With a little bit of Parmesan it's good, but don't overdo it or it covers the flavor.
- Polpette
- Where The Foodies GoLoved
F di FIRENZE - Firenze Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 6 · @ 7:44
Burde is a historic osteria with over 100 years of tradition, serving incredible Tuscan classics like ribollita, farinata di cavolo nero, and a perfect bistecca alla fiorentina.
Dishes mentioned
Ribollita
In front of me is probably the most famous soup in all of Tuscany — ribollita. Its appearance is a bit denser than traditional soup thanks to the stale bread, which makes everything thicker. There are cannellini beans and borlotti beans, then black cabbage, savoy cabbage, potatoes, carrots, celery — in short, it's a lady of a soup. The smell is confusing my thoughts, so I'll go straight to tasting. In winter, it warms your soul. Mamma mia, with a drizzle of Tuscan oil, guys, it's something.
Farinata di Cavolo Nero
I also got a soup — a very simple farinata di cavolo nero. It's originally from Pistoia, but you find it all over Tuscany. It's a minestrone base with plenty of black cabbage — otherwise it wouldn't be a farinata di cavolo nero — kept quite liquid because you have to throw in a generous amount of polenta flour, yellow flour, mix everything, and you get the farinata. If polenta made love with black cabbage, the child would look like this. It's good, simple, you'd eat a cauldron of it like Obelix. Top.
Bistecca alla Fiorentina
The quality of the meat is excellent, it's incredibly tender, and you can feel the embers — the outer crust is really good. It might be a cliché to eat bistecca alla fiorentina in Florence, but if you hit the place where they do it right, it's worth the money. This is all good meat. Look at that sear and that crazy cooking in the center — a perfection almost moving.
