Enoteca Pinchiorri

Set in Florence’s historic centre, a short walk from Piazza della Signoria, Enoteca Pinchiorri holds three Michelin stars and ranks among Italy’s top 10 most prestigious restaurants, celebrated right across Europe. Located inside Palazzo Jacometti-Ciofi at via Ghibellina 87, this address owned by Emilian Giorgio Pinchiorri and Nice-born Annie Féolde treats guests to Italian cooking steeped in the history and traditions of a region admired worldwide. Opened in 1979 as a wine bar, it has since delighted oenologists and wine lovers with an exceptional wine cellar, the first in Europe to receive the ‘Grand Award’ from Wine Spectator, an accolade it has retained every year since 1984. Outstanding hospitality, flawless service and remarkable cooking make for an extraordinary dining experience.

The 18th-century palazzo that houses Enoteca Pinchiorri boasts a majestic, sophisticated atmosphere where frescoed ceilings, delicate stuccoes, statues and antique furniture frame exceptional 19th-century Tuscan canvases. Marble floors and polished parquet lead between rooms in a striking play of colours, drawing you to generous round tables with a flawless mise en place orchestrated by Giorgio Pinchiorri himself. Crisp tablecloths, leather showplates, crystal dishes, silver cutlery and generous floral displays make this an ideal setting for sophisticated dinners in the dining rooms or in the splendid inner courtyard, which captures the romance of Renaissance Florence.

Led by Riccardo Monco and Alessandro della Tommasina, the kitchen bears the hallmark of chef Annie Féolde and delivers creative dishes built around exceptional Italian ingredients, paired with fine wines selected personally by Giorgio Pinchiorri. The philosophy behind the tasting menus—available in five-course and eight-course ‘scoperta’ formats—is a celebration of Italian culinary culture through a classic-contemporary lens, shaped by Féolde’s French sensibility. Her approach focuses on regional identity and tradition while embracing innovation, respecting raw produce and spotlighting biodiversity. The three-starred cooking at Enoteca Pinchiorri represents a seamless blend of consummate technique and creative flair, coaxing out the purest essence of every ingredient without unnecessary acrobatics. The result is dishes such as barbabietola alla cacciatora in tre cotture (spit-roasted, pan-braised and served with cacciatora sauce alongside beetroot garnish), roasted carré, roasted chard ravioli with caviar and smoked herring foam, tender shoulder, and spit-roasted Mora Romagnola suckling pig served with embers-roasted onion salad and potato mille-feuille.

The crown jewel of Enoteca Pinchiorri is its renowned cellar, with an estimated value of at least €200 million and over 3,000 labels across 60,000 bottles from around the globe, including collector’s milestones such as 1971 Tignanello and 1985 La Tâche. The bottles are catalogued like rare manuscripts in a library, organised by country, region, wine and vintage. Cellar staples like Sassicaia, Masseto and fine Burgundies sit alongside legendary vignerons such as La Fleur-Pétrus, Coche-Dury and Henri Jayer—rare bottles produced in minuscule quantities.

The meticulous care devoted to the wine cellar extends to front-of-house service led by Alessandro Tomberli and across the entire meal, making this Florentine landmark a true place of pilgrimage for Italian gastronomy, balancing authenticity, refinement, technique and modern flair.