Vacation rentals in Italy (villas, farms, estates, agriturismo, apartments)
Uffizi: I' Cche' c'è c'èVia Magalotti 11r , Phone: 055-216-589
Closing day: Monday
Reviewed by: GailS from MA, review #3814
Great, straightforward Tuscan food.
Directions: It is between Piazza Signoria and Piazza Santa Croce, Via Magalotti is off of Borgo di Greci (on the right as you head towards Santa Croce). Via Magalotti doesn't look like it has much but the restaurant is one of the few business on the street.
I travel to Florence a couple of times a year for a week+ at a time and eat most of my meals here. My husband first went to I' Cche' c'è c'è in 1989, the year they opened, for lunch and it was so good he went back again that night for dinner and they remembered him.
It is surprising how many "regulars", both locals and tourists, we have seen over the years. The food is reasonably priced and it has the small, family run feel. The owner Gino is the cook and his wife Mara waits tables many evenings. Gino visits Atlanta every January/February to teach cooking classes at some private clubs run by another frequent customer.
We obviously like the food, otherwise we wouldn't continue to return. My advice is to skip the fixed price menu which has some inexpensive choices that are not in all cases of the same quality (at least for the second course). My recollection is that antipasti run from 8 - 15 euros, primi from 8 - 15 euros, and secondi 10 - 18 euros.
Some personal favorites for antipasti are the Sformatino which is a pear and cheese flan, warm seafood salad which is fresh cooked shrimp and calamari over a bed of arugula and radicchio with olive oil and balsamic, and prosciutto and melon. For primi, spaghetti carratiera which is a spicy tomato sauce that is heavy on the garlic, tagliatelle al tartufo, spaghetti al vongole and topini (small gnocchi) with a 4 cheese sauce. For second course, the beef filet with pink peppercorn sauce or with fresh pecorino, the grilled sea bass, the Florentine steak and the wild boar. The tiramisu for dessert is my favorite. These are by no means all the good choices but ones I have at least once on a trip. The menu is decent sized (veal, chicken, salmon, sole, etc. as well for second course for example).
Reservations would be advised for dinner on the weekend and Fridays at least. They often are full and do not try to turn the tables quickly to make room for anyone waiting - the table is yours for the night with no pressure (which means you should know you should ask for the bill rather than expect it will be dropped off). They have one waitress for lunch and two wait staff for dinner so if it is packed they can get quite busy – there are about 40 seats total.
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