The story
Il Pino in Florence brings a grounded approach to Italian cooking after Sven Hofmann recently transformed the former Pinocchio into a refreshed village staple. Co-host Sara Pinheiro now guides guests through a warmly renovated space that opens onto a sunlit terrace. This Gault&Millau recognized 2026 destination trades heavy formality for genuine hospitality, making it a reliable stop for visitors exploring the region. The Italian kitchen leans firmly into regional traditions while keeping portions honest and prices accessible.
The menu rotates between standard selections and limited seasonal offerings, allowing the culinary team to highlight what arrives at peak ripeness. Signature preparations include a slow braised meat dish served alongside creamy polenta, alongside shellfish tossed in a bright coriander and lime base. Larger appetites can order half a kilogram of Black Angus finished with either a rich peppercorn reduction or a classic Café de Paris butter. These straightforward techniques let quality ingredients carry the weight without unnecessary complexity.
An extensive cellar complements the savory courses, offering diners ample room to explore both local vintages and established international labels. The dessert program stays deliberately traditional, featuring stable favorites like panna cotta and crema catalana. Guests seeking something lighter often choose the grape sorbet rinsed with grappa, while coffee enthusiasts prefer a modified tiramisu layered with Baileys. These careful finishes provide a quiet conclusion to an otherwise lively meal.
Recognition
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