Enoteca Pinchiorri
With a rather formal interior that appears to have been updated little since it opened in the early 1970s, and a polite request for jackets to be worn in its dining room, Florentine restaurant Enoteca Pinchiorri seems to be stuck in something of a time warp. That, however, couldn't be further from the truth. Recently recruiting Pastry Chef Loretta Fanella from El Bulli, and branching out with a sister restaurant in Japan, you can find such innovative dishes as Double Ravioli filled with Burrata Cheese and Guinea Fowl, or Gelatine of Peach and Lemon Liqueur with Black Sesame Ice Cream and Meringue on Italo Bassi, and Riccardo Monco's contemporary Italian menu.
Behind the stove:
Head chefs Italo Bassi and Riccardo Monco
What they say:
"A dream come true for any gourmet, the continuous flow of delectable food leaves you gasping for more. The setting, close to Michelangelo's birthplace, is only fit for such a masterpiece of a restaurant." Ultimateitaly.com
New dish this year:
Vegetable Stew flavoured with Black Truffle and Ginger, cooked under a Bread Crust.
Not A lot of people know that:
Part of Enoteca Pinchiorri's wine cellar was destroyed by fire in 1995, wiping out several thousand pounds worth of important wines.
Via Ghibellina, 87, 50122 Florence, Italy+39 (0)55 242757
www.enotecapinchiorri.com
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