Florence

What to eat in Florence

Data checked on October 4, 2026

Bistecca alla fiorentina

A thick T-bone steak, grilled over charcoal and served rare. It is sold by weight and meant for two or more people to share.

A thick Tuscan soup of bread, beans and black cabbage, reboiled the next day. It is a dish for cool weather.

Slow-cooked cow's stomach in a bread roll with green sauce, sold from street carts. It is a classic Florentine lunch on the move.

Wide egg noodles with a slow-cooked wild boar sauce. It is common on trattoria menus, especially in autumn and winter.

A flat, oily, salted bread sold plain or filled with cured meat and cheese at bakeries. It makes an easy lunch between museums.

Hard almond biscuits dipped in a sweet dessert wine, the usual way to end a Tuscan meal.

Every itinerary on this site keeps a lunch break after 12:30, so there is room for a proper meal in the middle of the day.

San Miniato al Monte at the end of the dayClimb the stairs above Piazzale Michelangelo to the 11th century church and its cemetery. The view is quieter than on the terrace below, and the church keeps its own opening times, so check at the door.
Aperitivo in the OltrarnoFrom early evening the bars around Piazza Santo Spirito put out snacks with a drink. It is how many locals start the evening.
A walk along the Arno at duskFollow the river embankment from Ponte alle Grazie to Ponte Santa Trinita. The crowds thin out and the Ponte Vecchio is easier to photograph.
A morning at the Sant'Ambrogio marketThe market near Santa Croce serves a local crowd, with produce stalls and a covered hall. It is quieter than the central market and works as a lunch stop.
A half day in FiesoleThe hill town above Florence has a Roman theatre, a small archaeological area and a view back over the city. A local bus runs up from Piazza San Marco.

Markets in the stop base