Cibrèo: helmed by a culinary maestro

must-go-to
Cibrèo: helmed by a culinary maestro

It is difficult to find more typical Florentine fare than at this chef's table near Sant'Ambrogio market, a favourite for its traditional dishes, many of which date back to the Renaissance.

Do not grimace upon hearing that the 16th-century dish cibrèo is made from poultry offal (chicken liver, heart, testicles, strawberry, and cockscomb) dipped in a spicy sauce with garlic and sage. In war against modern cuisine, chef Fabio Picchi awakens stomachs of the new millennium, accustomed to more lightness, with bread soups and paisano cabbage dishes, whole rabbit stuffed with onion leaves or potato cakes – rest assured, however, that every mouthful is as light as air...

From the kitchen open onto the dining room, the chef's typical Italian banter fills the air, calling out to customers with a joke or a song. The ambiance is more than welcoming and harks back to the inns of yesteryear. If you do not give in to the lamb brains in parchment, do not miss the delicious ricotta pie!

Cibrèo
Via Andrea del Verrocchio 8r
50122 Firenze

+39 055 234 1100

https://www.cibreo.com/en/cibreo-restaurant/

Menu: around 75 EUR