Osteria dell'Enoteca

The Oltrarno osteria from the team behind Enoteca Pitti Gola e Cantina, pairing a classic Tuscan menu and a serious Florentine steak with bottles chosen at a wall of wine.

Osteria dell'Enoteca comes from the four owners of Enoteca Pitti Gola e Cantina, who wanted the kind of place they would go on a night off. Chef Nicola Chiappi cooks a refined Tuscan menu that changes with the seasons: chicken liver terrine with vin santo, crespelle alla fiorentina, ravioli filled with peppery beef peposo, pigeon with its own liver sauce. The bistecca is the draw, grilled over an open flame and served no more than medium rare. There is no printed wine list; staff walk you to the wine wall and talk through small Italian producers until the right bottle turns up.