Cibrèo Ristorante
Fabio Picchi's original Cibrèo, open since 1979 by the Sant'Ambrogio market, still serving the seasonal Florentine cooking and signature dishes that made it a city institution.
Fabio Picchi opened Cibrèo in 1979, at 24, and named it after an old Florentine dish; its short-supply-chain, season-led cooking turned tradition into a cult. The Sant'Ambrogio dining room is still the flagship of a group that now includes a trattoria, a caffè, Ciblèo and a second restaurant at the Helvetia & Bristol. Executive chef Oscar Severini and resident chef Maurizio Corsini keep the signatures on the card: the potato and ricotta flan with pesto, the tortellini timballo, the raw beef the house calls ostrica del Chianti, and the cheesecake with bitter orange marmalade. A six-course dinner tasting menu retells the restaurant's story.













