Buca dell'Orafo

"consigliato da Giulio de Socio"

@bennysvices

"andata con Omar post conferenza di Duomo, buono "

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"Plus d'infos dans le Cartoville Florence 2025 (Quartier A) !"

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"Indimenticabile serata in un minuscolo locale attaccato al Ponte Vecchio. Si mangia, si canta e poi si balla. Magnifico 16.11.24"

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"Ottimo ristorante a Firenze .Consigliato.Meglio prenotare .Pochi posti "

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"Food : Best meal ever. And the chef is an American girl in her 20s!!!! Carciofi fritti (incredibly light even tho fried), giant asparagus, taglioni pistelli, ravioli with cheese in a light cream sauce (best we have ever tasted), pear poached in vin santo, and apple cake. It was really fabulous."

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"TB BISTECCA. Typique florentin Routard €€€ "

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"salade de fenouil et orange beignets de fleurs de courgette pappardelle à la sauge et pecorino"

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"Another time-cherished eatery, this basement wine cellar-turned-restaurant is small on space but big on soul. Dive deep into true Florentine cuisine with mainstays like ribollita soup, gnudi, artichoke omelet, panzanella, maltagliati pasta, steak, and fried cow brain — plus a great wine list. Overlook the rough-around-the-edges service, and you’ll find one of the best meals Florence has to offer."

@chaunch26

"Restaurant florentin qui propose des classiques de la cuisine locale, quoiqu’un peu plus sophistiqué. "

@nicolasgallien

"https://www.instagram.com/reel/C5RlswSC3Rz/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA=="

@dorondina579

"Istituzione, picolissimo, prova se c'è posto fantastico. Semplice ma si mangia bene"

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"Repaire d’habitués. Réserver car peu de places. Manger quasiment coude à coude. Penne mouton, bistecca, tripes, baccalà alla Fiorentina (morue tomate ail persil). Plat 13-23€ Repas : 35-40€"

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"Plus d'infos dans le Cartoville Florence 2024 (Quartier A) !"

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"Reco Bianca : “typical Tuscan food” + Routard"

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"Here Giordano, the innkeeper, is a peculiar character. You can recognize him by his well-cut shirts and gruff look. But the real respect for the customer can be seen on the plate and on the quality. Today, the kitchen is equipped with the Josper, the oven most coveted by chefs in recent years. It has replaced the griddle, giving the Fiorentina steak a definite smoky flavour. "

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"Questa è una delle più piccole buche di Firenze, aperta dal 1945. Se ordinate la ribollita, lo stufato alla Sangiovannese e il fritto di pollo, coniglio e carciofi non ve ne pentirete, ma i veri cult sono il tortino di carciofi (in inverno e primavera) e l’arista di maiale con le patate. Chiudete con le pere cotte candite e siete a posto."

@charlienoir

"Buco vicino a porto vecchio. Affezionato di Tita. Buono alla buona senza troppe pretese. Google 4,2"

@andrea.romiti

"Porzioni piccole e prezzi alti. Molto buono però "

@vittoriacremasco

"In Florence they are called buche: basement workshops converted into wine cellars and then restaurants serving simple, traditional Florentine dishes. This is one of the smallest to be found in Florence - a dozen of tables crammed with Americans and Florentines and not for the world would they give up their seat - established in 1945. If you order ribollita, Sangiovannese-style stew and fried chicken, rabbit and artichokes you will never regret it, but the signature dishes are artichoke frittata (in winter and springtime) and chine of pork with potatoes. Top it off with oven- cooked candied pears."

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"Tipvanjet, lokaal maar verfijnder"

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"florentin typique, en sous-sol "

@teufeu

"Gestito dalla stessa famiglia da oltre 30 anni, è a pochi passi da Ponte Vecchio, in un palazzo storico datato intorno all’anno 1200, dove una volta c’erano le botteghe degli orafi. I clienti non sono solo stranieri, ma tantissimi sono i fiorentini che vi si recano. La cucina è quella tipica fiorentina. L’arredo è quello classico della trattoria con i tavoli in legno, i soffitti a volta e l’atmosfera vivace e conviviale, dove è possibile gustare una schietta cucina casalinga che ripropone i piatti della gastronomia toscana. La carta dei vini è improntata in prevalenza su una vasta selezione di vini toscani."

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"Alice consiglia Pannacotta"

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"La classica Buca Toscana Ambiente: 🍊 Servizio: 🍊 proprietario tanto pazzo quanto divertente Cucina: 🍊"

@dodo.porciani

"13th century building, one of Florence’s oldest restaurants (?)"

@dlanciana47

"piatti tipici. ottimo rapporto qualità/prezzo"

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"De 15 a 20 euros c’est hyper varié"

@audrey.confort

" i cult sono il tortino di carciofi e l’arista di maiale con le patate"

@vbibas

"Tripadvisor (Top Fiorentina)"

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"This Florentine institution has been tucked off the Ponte Vecchio since 1945, and seats are limited in the tiny eatery, so it's essential to book in advance. Despite a small kitchen, the restaurant manages to churn out culinary treasures, such as the smooth ricotta-and-spinach-filled ravioli in a sort of cacio e pepe sauce or the maltagliati with ragù bianco, with nutty aged pecorino snowed on top. Tip for navigating the menu: Anything underlined is a more traditional Florentine dish."

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"Incredibile. Qualità pazzesca prezzo onestissimo. Fiorentina top "

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"Grande classico, ordinare la groppa con pecorino"

@berardinocococcia

"incontournable - best of best toscan food"

@christelle.angela

"For dinner La buca dell’orafo (this is one of of my favourite restaurant in florence, it’s super super good but also costs more than the others-count 35€/40€ per person with wine, first course and second course or dessert)"

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"Tipico Toscano: gran mangiate (5-22€ piatti)"

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"Salle sous sol penne au mouton / bistecca à la fiorentina où morue à la florentine "

@mariebelot21

"Traditional Florentine dishes and ambiance that replicates the atmosphere of the typical Tuscan trattoria."

@giuliajw

"Piccolo affollato ma ne vale la pena. Carne perfetta "

@leonenatalia

"Trattoria tipica Fiorentina"

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"Cellar restaurant, located in an alley. Try the spaghetti w fresh local peas. "

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"En sous sol ... spécialité florentines"

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"ristorante a due passi da Ponte Vecchio, con ottima cucina fiorentina della tradizione. Pochi posti, meglio prenotare."

@riccicurbastro88

"Went 2x with Freddie in one day"

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"another time-cherished eatery, this basement wine cellar-turned-restaurant is small on space but big on soul. dive deep into true florentine cuisine with mainstays like ribollita soup, gnudi, artichoke omelet, panzanella, maltagliati pasta, steak, and fried cow brain ��� plus a great wine list. overlook the rough-around-the-edges service, and you���ll find one of the best meals florence has to offer. [$$$"

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"Dans une petite cave, typique, un chef gueulard, une cuisine délicieuse. 64€ 1 crocini 2 plats 2 desserts "

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"Tortino - omelet with artichokes or porcini"

@mchartouni77

"Typical fiorentina cuisine. Underground and very small venue but very cozy and the food is definitely worth it. Incredible Trippa"

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"Plats typiques : bistecca, tripes. Resto en sous-sol."

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"Florentine cuisine ribollita soup, gnudi, artichoke omelet, panzanella, maltagliati pasta, fried cow brain."

@laurateresagrey

"Wine cellar-turned restaurant"

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"Famoso per la bistecca alla Fiorentina "

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"Délicieuse trattoria (AlidiFirenze)"

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"Awesome local spot in a subterranean space. Call ahead. "

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"Tortino de carchioffi. Торт из артишоков. Рекомендация Клаудио."

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