Make your reservation. +39 (055) 2626-450 Reserve A Table
Set in the largest private garden in Florence, Il Palagio restaurant serves traditional Firenze cuisine with modern flair. Take your pick from our cellar of exceptional Italian wines, and enjoy a glass on the terrace before dining on our gourmet menus at our Michelin-starred restaurant in Florence.

HOURS

Dinner
Tuesday – Saturday 7:00 pm – 10:00 pm
Tasting menu is served for the whole table and is available until 9:30 pm.
featured offer
Experience More – Up to EUR 200 Credit

Receive a credit of up to EUR 200 towards world-class dining, drinks and spa treatments.

  • Valid for Selected Dates Between Dec 25 2024 – Mar 31 2025
    Offers are subject to availability at time of booking. Blackout dates and other restrictions may apply.
  • minimum stay: 2 nights maximum stay: 10 nights

included

  • With stays in a guest room: EUR 100 credit per stay towards Hotel food and beverages and treatments in the Spa
  • With stays in a suite: EUR 200 credit per stay towards Hotel food and beverages and treatments in the Spa
  • Late check-out until 4:00 pm, subject to availability
more details

Signature Drink & Dishes

  • Vintage Negroni

    Gin, Martini Riserva, Vermouth and Orange Liqueur

  • Lamb and zucchini with a red sauce.
    Casentino’s lamb from Fracassi selection

    Zucchini, Pollen and Sheep’s Milk Ricotta

  • Gnocchi with raw seafood.
    Red Potato Gnocchi

    Raw Seafood, Florentine Lemon and Cacciucco Sauce

  • Cuttlefish and leafy greens in a bowl.
    Organic Garfagnana

    Barley, Watercress, Cuttlefish and Ink

  • Honey parfait, strawberries and goat milk ice cream in a bowl.
    Tuscan Honey Parfait

    Strawberries, Pollen and Goat Milk Ice Cream

  • Souffl� with a berry compote.
    Dulce de leche soufflé

    Blueberry Compote and Spicy Lemon

Take a closer look inside Il Palagio. Virtual tour

The Team

Portrait of Chef Paolo Lavezzini in front of greenery

Paolo Lavezzini

Chef
A native of Emilia Romagna, a region known as “the bread basket of Italy,” Lavezzini decided he wanted to become a chef when he was a child. He has honed his culinary skills in some of Europe’s most prestigious Michelin-starred restaurants, then spent 10 years in Brazil leading restaurant Neto as Executive Chef. While Paulo’s cuisine philosophy has been influenced by his hometown as well as several fine-dining experiences in Tuscany, it’s also has been strongly enriched by his period in Brazil. He defines himself “Italian by heart, Brazilian by soul.”

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