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“Future star(s)”

Ristorante Da Vinci
Ranked #929 of 2,676 Restaurants in Florence
Certificate of Excellence
Cuisines: Italian, Mediterranean
More restaurant details
Restaurant details
Good for: Business meetings
Dining options: Lunch, Dinner, Reservations, Seating, Waitstaff
Neighbourhood: Duomo
Description: The cuisine is based on fresh ingredients of the area. Transformed as less as possible and presented with elegance and simplicity.
Edinburgh, United Kingdom
Level Contributor
639 reviews
587 restaurant reviews
common_n_restaurant_reviews_1bd8 772 helpful votes
“Future star(s)”
5 of 5 bubbles Reviewed 7 May 2014

Terrific lunch in this restaurant on the second floor of Eataly (behind the easygoing enoteca). We visited almost by chance, intending to have a simple meal in the enoteca, but then attracted by the irresistible menu of the more upscale venue. It was a Sunday and we were the only customers. As you'll see, many people are making a huge mistake here...

An array of excellent breads/sticks, olive oil, and amuse bouches (e.g. a lovely squid 'tartare' and a mackerel with essence of tomato) oozes promise of a very good experience...

What followed was a sequence of fresh, high quality produce treated with great skill, originality, and attention both to presentation and to what ultimately counts, flavour!

Hard to say what intrigued us most. A lamb in two ways with artichokes and honey infused Brussel sprouts was cokked perfectly and had that rarely found deep flavour that makes this meat so special. An octopus was fashionably sous-vided and thus lost a bit of the tenacity that I like, but this dish was otherwise a great idea: the accompanying 'charcoaled' potatoes with squid ink and the egg free mayonnaise (just the cooking water) were superb. A dish of ricotta gnocchi (no potatoes) with shellfish (clams and 'lupini', a kind of small, intense-tasting clams) with asparagi was sublime, light but packed with pleasure. The same, and possibly even more, applied to another first course of 'bottons' filled with 'pappa al pomodoro' with raw 'blonde prawns' typical of Tuscany. This was the perfect first course, a concentration of tradition, local produce, imagination, lightness, modernity and lovely taste.

Service was very pleasant and very professional, led by a smooth and clever young manager who already has had experience in some great restaurants abroad. The room is sober and elegant, divided in various sections. Prices at the moment are an outrageous bargain for the quality - they will surely go up (this is very early days for the restaurant), and justifiably so! My prediction is that Michelin stars will arrive soon. Our meal today was essentially two star level: the young chef Enrico Panero is already amazingly assured. He never overcomplicates anything but not one dish was 'boring', there was always an interesting twist. And we loved the lightness of hand. And that great produce...Oh, go, just go!

Visited May 2014
Thank thoughtfuldiner
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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