Certified chef of the Italian Chef Academy, Ranked first in the National Culinary Award Gourmet Truffle 2014, he boasts a wide range of expertise in techniques for the preparation and presentation of the culinary art, gained by a passion that led him to work for more than 17 years in the Italian kitchens, and an experience in France, where he learned the ability to confer refinement to dishes of the Tuscan tradition. His cuisine is, in fact, characterized for his experimentation and revisitation of Tuscan dishes from a Neo-renaissance and modern perspective.
To welcome their guests are Luciano and Donatello, two brothers who have owned and managed their restaurant for more than 15 years. With their warmth and friendly hospitality, they really make their guests feel like the center of attention.
As soon as you walk into the restaurant, you can witness the cooks in action since the kitchen is open on two sides.
The chef and his staff express their creativity masterfullly preparing typical Tuscan dishes (such as the traditional country vegetable and bread Tuscan soup, liver paté crostini, bistecca alla fiorentina, beef sirloin with arugula and grana, wild boar stew, etc.) as well as classic Italian dishes. Although most dishes are essentially made with meat and vegetables, they also have a great selection of seafood.
The Buca Poldo Restaurant is a typical Florentine restaurant located a few feet away from Piazza della Signoria and the splendid Ponte Vecchio.
Going down two flights of stairs that twist and turn, you will make your way into Buca Poldo's old-time, yet well-maintained internal dining room. Here you can breathe the pleasant atmosphere of the typical florentine tradition. From spring to fall, the restaurant makes two outdoor terraces available.
One of these allows guests to sample local delicacies while immersed in a tranquil setting, enjoying a splendid glimpse of the medieval Florence.
Liver paté on toasted Tuscan bread, bruschetta, prosciutto with melon, moscardini squid on toasted Tuscan bread, fresh garden vegetable soup, asparagus risotto, tagliatelle with porcini mushrooms, spaghetti with chopped beef and caramelized onions in tomato sauce, boneless chicken breast with Modena balsamic vinegar, beef carpaccio with arugula and grana, escalope with porcini mushrooms, codfish in tomato sauce (with garlic, capers, and olives) served with garbanzo beans, salmon carpaccio on a bed of arugula and pine nuts.
Lastly, their homemade desserts which are prepared almost every day and are witout a doubt delicious!
We prepare gluten-free pasta and vegetarian dishes.