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 Mar 18 2025 – Mar 31 2029
    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

Make your reservation. +39 (055) 2626-450 Reserve A Table
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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