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Cibreo

The Florentine gourmet institution without compromise

A dance among the best dishes done in Tuscan tradition in true but refined style. A joke, a chat, succulent dishes and a few glasses of wine: Cibreo is a timeless institution that has delighted the Florentines since 1979. All thanks to the mastery and love for their land by Fabio Picchi, the ruler of this foodie temple.

To say Cibreo is to say quality. Tasty and sincere, best expression of a territory. Cibreo is a perfect singer and for the past forty years has been telling the stories of Florence and Tuscany through the hands and dishes of those who live this land with soul and body. So here we are in the heart of the Tuscan capital in a retro-style living room where wood dominates everywhere from tables to walls in the most classic and elegant style. In this old-fashioned atmosphere, let us tell you about the menu.

The menu is a separate story that cannot be written varying according to daily availability. The waiter sits right at the table with you, smiling and friendly, willing to suggest the dish that best suits your tastes. But we advise you that for tonight it is better to forget about your diet and enjoy every single bite of the Cibreo menu.  At the beginning you will find a fantastic selection of hors d’oeuvres to be popped here and there like in a ballet with the rhythm of tripe, knife-cut ham, salami, pickles, chicken livers, ricotta and so on. Be careful not to overdo it because the strong dishes come later with soft polenta with oil and Parmesan, the slightly spicy fish past, the inevitable ribollita, the steamed lamb brain seasoned with butter and nutmeg, the roasted pigeon with fruit mustard, beef cheek stewed with tomato and onion, cuttlefish in zimino, stuffed chicken neck and much more. All this can only be accompanied by a perfectly fitting wine list with the culinary proposal.

The elements for dinner in perfect Florentine style are all there, just bring your appetite and the desire to fall in love with a unique and inimitable place that rightfully became part of the food and wine history of the Florentine capital.

 

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