The story
Located in the heart of Florence at Piazza della Repubblica, Osteria Fiorentina offers a refreshing departure from the typical tourist-heavy dining scene. This traditional osteria focuses on authentic, homemade flavors that capture the essence of the region. It is a standout destination for those seeking a genuine taste of local culinary heritage without the inflated prices often found in the city center.
Creator sandrino highlights the restaurant’s commitment to quality, noting that the experience is both excellent and fairly priced at €68 for two. The menu is packed with classic Florentine staples, including expertly prepared crespelle and traditional tripe. Whether you are looking for a hearty plate of pappardelle al cinghiale or a sweet finish like tiramisù or cantuccini with vin santo, Osteria Fiorentina delivers a reliable and welcoming atmosphere for any visitor.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
The pillowy gnudi steal the show, earning raves for their delicate, buttery texture. Overall, the food delivers a warm, rustic elegance that feels both refined and comforting.
“These gnudi are my first time trying them. They're a ball of spinach with parmesan on top — very dietetic, right? They're really good, lots of spinach. I prefer them over the pappardelle.”
What creators say
1 creator has covered Osteria Fiorentina. Most active: sandrino
A traditional Florentine osteria in the center, not touristy, with excellent homemade dishes like crespelle and tripe, at a fair price (€68 for two).
Dishes mentioned
Crespelle alla Fiorentina
These crespelle are incredibly creamy — the filling feels like a sauce, and the top is heaven. I was a bit skeptical about the filling at first because of the smell from the outside, but the flavor is amazing. I wanted to try it without the béchamel layer, just the spinach crespella — spectacular. It reminds me of the egg, spinach, and cheese frittata my grandma used to make, even though I don't think there's egg in it. The texture is perfect, it really surprised me.
Gnudi
These gnudi are my first time trying them. They're a ball of spinach with parmesan on top — very dietetic, right? They're really good, lots of spinach. I prefer them over the pappardelle.
Pappardelle al Cinghiale
The pasta is good, rough and pleasant. But the ragù — I expected it to be a bit stronger, more like wild boar. It tastes more like a regular ragù. I prefer the gnudi. Having said that, maybe the best first course we already had — those crespelle were incredible and quite unique. I've eaten billions of pappardelle, it's harder to impress me. The scarpetta with the leftover ragù is good, but I expected more decisiveness.
Lampredotto con Salsina Verde
This is my first time eating lampredotto — it's like losing my virginity. It's the abomasum, the fourth stomach of the cow, cut into pieces, cooked with soffritto for many hours. Usually served in a sandwich, but here it's on a plate with oil, parsley, garlic, and maybe anchovies. Honestly, I like it a lot — it's good. When you put it in your mouth, it has a new consistency, and the salsa verde keeps me in my comfort zone. I'd finish it myself. The only issue is that the sandwich version is perfect, two are too many. The lampredotto alone is a bit heavy on the stomach — maybe too much salt and pepper. But as a product it works, the flavor is subtle and that's better. I was pleasantly surprised.
Trippa alla Fiorentina
This tripe is cooked with soffritto (celery, carrot, onion) and tomato passata. I thought I wouldn't be able to eat it, but in 10 years I'll love it — it's very good. The tripe is well purged, which is not obvious, and the texture is not bad. I prefer tripe over lampredotto because lampredotto is more monotonous. It's not overly salty for me.
