The original Cibrèo restaurant was made famous for its simple yet utterly Florentine cuisine, opened by Fabio Picchi in 1979 in the Sant’Ambrogio neighbourhood. It takes its name from cucina povera – simple yet tasty Florentine cuisine – which in the past meant “a collection of good things”. Cibrèo’s philosophy is to showcase the authentic aromas and flavours of the Florentine and Tuscan family tradition and the best products the Italian territory has to offer, using local, eco-friendly ingredients. 

Their latest instalment is within the historic Helvetia & Bristol Florence, led by Giulio Picchi, Fabio’s son, who brings the family’s 40-year culinary history into the Florence city centre with innovative dining concepts on a menu of artfully prepared Italian specialties. While in the kitchen, after working side by side for years with Fabio Picchi, Chef Oscar Severini is now defining and implementing Cibrèo’s culinary offerings at Helvetia & Bristol

It’s a gastronomic journey with a menu that changes to the natural rhythm of the seasons: L’Italia in un Boccone are sharing dishes from the Italian peninsula and L’Italia da Gustare, à la carte list including vegetarian dishes from the land and sea. From classic Patè del Cibrèo to house-made Tagliolini Cacio e Burro and’ 40-day aged Steak-cut chop, it’s Italian with an elevated twist.

Bold red dining room of Cibrèo Florence

Creative cocktails at Cibrèo Bar

But first, pull up a stool at Cibrèo’s sleek cocktail bar, which dominates the restaurant’s main dining room with its yellow Siena marble bar. A menu of sophisticated signature cocktails joins the classic selection of international favourites, many infused with home syrups and cordials – 

Mediterrae based in Ki No Bi Tea Dry Gin with homemade Mediterranean Syrup (Thyme, Sage, Laurel, Rosemary, Mint, Licorice and Lemon Zest) topped with tonic. Or several fresh takes on the Negroni with Il Toscano, a favourite: Gin Toscano, Vermut Toscano, Bitter Toscano by Spiriti del Bosco, grape vinegar from Castello Sonnino in Chianti.

Both venues are located in the former Banca di Roma; the design concept was masterminded by award-winning Italian architect Massimo Adario, who has been celebrated for his architectural and design projects in both home and hospitality projects.

With a dedicated entrance on Via Dei Vecchietti 5, the Cibrèo restaurant and bar is also connected internally to the Helvetia & Bristol Hotel. 

Open for lunch from 12.30 pm to 3 pm; drop in for an apertivo from 6 pm onward; with dinner from 7 pm to 10.30 pm, with after-dinner drinks and bar food till 1 am. Closed Sunday and Monday. 

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