| Restaurant | Stars (2026) | Chef | Style | Tasting menu from | Tables | Service |
|---|---|---|---|---|---|---|
| Enoteca Pinchiorri | ★★★ (held since 2004) | Riccardo Monco[5] | Italian haute cuisine, Tuscan–French | ~€400 pp[7] | ~30 | Dinner Tue–Sat; closed August |
| Santa Elisabetta | ★★ | Rocco De Santis[11] | Mediterranean, Campanian, fish-forward | ~€235 pp (5-course)[12] | 7 | Lunch & dinner Tue–Sat |
Enoteca Pinchiorri
| Chef | Riccardo Monco (exec. chef & co-owner since 2016)[5]; founded 1972 by Annie Féolde & Giorgio Pinchiorri[4] |
| Address | Via Ghibellina, 87 — 17th-century palazzo, Santa Croce quarter[6] |
| Phone | +39 055 242777 |
| Hours | Dinner Tue–Sat, 19:30–22:00; closed all of August[6] |
| Tasting menu | From ~€400 pp excl. wine[7] |
| Wine pairings | €200–€500+ pp; cellar holds 60,000+ bottles, 4,000+ labels including older Pétrus and Romanée-Conti[9][8] |
| Cellar tours | Available on request during dinner — ask the sommelier[7] |
The only 3-star restaurant in Tuscany — and has been since Annie Féolde, its French-born founder, became the first woman in Italy to hold three Michelin stars.[4] Monco joined as a young cook in 1993 and now runs the kitchen; his menus are product-driven and seasonal with no fixed signatures — Tuscan ingredients reworked through technical precision.[5] The pastry kitchen (Francesco Federici) produces an indispensable soufflé.[2]
Santa Elisabetta
| Chef | Rocco De Santis (Salerno-born, at Brunelleschi since 2017)[11] |
| Address | Piazza Santa Elisabetta, 3 — Hotel Brunelleschi, inside the Byzantine Torre della Pagliazza (Florence's oldest circular tower)[10] |
| Phone / email | +39 055 2737673 · info@ristorantesantaelisabetta.it |
| Hours | Tue–Sat, lunch 12:30–13:30 & dinner 19:30–21:30; closed Sun–Mon[13] |
| Tasting menus |
5-course "Tracce di innovazioni" ~€235 pp[12] 7-course "In-Contaminazioni" 9-course "Chef Experience" Wine pairing +~€50[12] |
| Lunch option | 3-course "Carte Blanche" (Wed–Fri lunch only)[13] |
| Dining time | Allow 3.5–4.5 hours for the full tasting[12] |
Seven tables inside a circular medieval tower — one of the most intimate 2-star rooms in Italy. De Santis trained under Gennaro Esposito (Torre del Saracino) and Georges Blanc in Vonnas before arriving in Florence.[11] His style is Mediterranean minimalism: each plate has one protagonist ingredient plus two or three supporting elements, always playing contrasts of acidity/sweetness and cooked/raw. Fish and seafood predominate, with strong Campanian roots.[3]
For context: Florence has seven additional 1-star restaurants in 2026 — Gucci Osteria da Massimo Bottura, Il Palagio (Four Seasons), Borgo San Jacopo, Saporium Firenze, Atto di Vito Mollica, Serrae Villa Fiesole, and Luca's by Paulo Airaudo (new 2026 addition).[1]