— Cucina toscana · dal 2005 · Firenze
Una tavola.
Una storia.
Seasonal Italian cooking, shaped by fire, time and place.
"We open the door at seven, we close the door at eleven. In between, we cook the way our grandmothers cooked — slowly, and only for people we know."
— Antonio Bruzzese, chef & proprietor
Menu · Autunno-inverno 2026
La Carta.
—
Antipasti
Vitello tonnato
classic Piemontese, our house preparation
€ 18
Burrata & pesche
stracciatella, white peach, aged balsamic
€ 22
—
Pasta
Tagliolini al tartufo
hand-cut · winter black truffle · brown butter
€ 34
Cacio e pepe
tonnarelli · Roman pecorino · Sarawak pepper
€ 24
—
Secondi
Branzino al sale
salt-baked sea bass · lemon oil · fennel
€ 42
Bistecca fiorentina
900 g dry-aged · rosemary · olio nuovo · for two
€ 96
—
Dolce
Torta caprese
dark chocolate & almond · candied orange
€ 12
Gelato affogato
fior di latte · espresso · biscotti
€ 10
— Menu degustazione · € 145 · 8 portate · disponibile tutte le sere —
Il Chef
Antonio Bruzzese.
Born in the Sabine hills, trained under Lorenzo Cogo in San Bonifacio, opened Osteria Nera with his sister Chiara in 2005. Michelin one star since 2012.
★
Michelin
21
years
Sabina
born
La Cantina · 720 references
A cellar for slow drinkers.
Curated by our sommelier Chiara Bruzzese since 2008. Deep verticals of Sangiovese, Nebbiolo and Nerello Mascalese; small parcels from Etna and the Val di Chiana.
Explore the cellar
Prenotazioni · benvenuti
Riserva un tavolo.
Two seatings each evening · 19:30 and 21:30 · closed Sundays and Mondays
Via de' Ginori 12 · Firenze · +39 055 289 456