Loading... 0%
Ember Bread & Cultured Butter 180 g
€8
Sourdough baked on the hearth stone, house cultured butter, smoked sea salt
Charred Leek, Hazelnut, Vin Jaune 150 g
€14
Whole leek finished in the coals, toasted hazelnut cream, aged vin jaune vinaigrette
Oysters, Shallot, Fresh Verjus 6 pcs
€22
Utah Beach oysters, minced grey shallot, unripe grape verjus
Beef Tartare, Fireside Onion 160 g
€18
Hand-cut Limousin beef, slow-roasted onion, egg yolk, cornichon, mustard oil
Warm Chicken Liver, Prunes, Armagnac 140 g
€15
Bresse chicken liver mousse, macerated Agen prunes, toasted brioche
Openers
From the Hearth
Grill
Cellar
Sweets
The room is small, quiet and honest. You watch the fire from your table and the plates arrive when they are ready — never a minute before.
A menu that trusts its produce. The charred leek with brown butter is the reason I keep coming back on Thursdays.
Wine list is generous without being loud. Our sommelier walked us through five glasses from the Rhône I had never heard of.
It doesn't feel like a restaurant that is trying to be anything. That is precisely why every course lands so cleanly.
We booked for an anniversary and left already planning to return in autumn. The pastry corner alone is worth the trip.
Everything is done with restraint. Nothing is over-explained, nothing is over-plated, and the bill is fair for what arrives.
The service knows when to disappear. Three hours passed and I never felt watched, only quietly cared for.
Piazza Santo Spirito 8
Firenze, IT 50125
LUN–VEN 19:00–23:00
SAB–DOM 18:30–23:30
