Dining in Florence

Tips and tricks to dining in Florence

Dining in Florence

Coffee culture

There’s a standing versus seating option in cafe bars (coffee shops are referred to as bars in Italy). For on-the-go Florentines, the standing bar, overlooking the counter, watching baristas whipping up their morning cappuccino, is the place to stop, drink, and then be on their way. You’ll see locals eating breakfast, standing with a brioche in one hand and espresso in the other. If you prefer more time off your piedi (feet), tables are available at most bars, and you will be served at a table – for a price. Coffees cost around three times to sit versus stand, as you pay for the waiting staff’s charms. Note that at many cafes/bars, you must first pay at the cashier and then show your receipt to the counter staff in exchange for your beverage.

Time for wine

Wine is as necessary as water and a birthright for most Italians. You often see a couple in a piazza enjoying a glass of Prosecco at 11 am. Or quaffing a glass of red with lunch. So join in! Wine is to be enjoyed with food and never for intoxication.

Aperitivo

Sometimes called apericena, aperitivo is essentially cocktail hour when many bars offer a selection of meats, cheeses, and hot food gratis (free). It’s all part of your drink price. Some venues provide better quality and a more substantial selection than others. Aperitivo can often be the perfect light dinner instead of a three-course meal. Come summer, try a roof terrace for ‘apero’ with a view.

Dinner times

Like many Mediterranean cultures, Italians like to dine after sunset; in summer, it’s rather late for some. It’s not unusual to meet for a 9 pm dinner date. That’s not to say you can’t eat earlier – most restaurants open at 7.30 pm. Dinners can be drawn out and are to be enjoyed, not rushed. So expect service to be slower than you may expect in other countries and saviour the dining experience. Many eateries close at 3 pm between lunch and dinner service.

Florentine food

Florence’s food is traditionally meat-heavy because of the city’s proximity to the countryside and lack of coast. So you’ll find an array of salamis and cheeses on the menu. Bistecca alla Fiorentina is a famed T-bone beef steak, on average 1kg, and a dish best shared. Lightly seared on both sides and then rested on the bone, it only comes one way: bloody! Yet it’s not all meat on menus, with many vegetarian options popping up in recent years. Three-course feasts on menus are to be enjoyed. However, they are not essential. It is perfectly acceptable to simply order a primi (pasta) or secondo (meat) dish, not both.

Tipping

Although not expected, staff always appreciate tipping. So round up your bill by a few euros if the service has been good. Some venues will add coperto (cover charge per person). Some also include a service charge, so check your bill before deciding what tip to leave.

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