Enoteca Pinchirorri

Florence's only three-Michelin-starred restaurant boasts two major distinctions: the first female three-Michelin-starred chef and the largest wine cellar in a European restaurant. The decor of the restaurant is infused with Renaissance style, and there's even a sculpture in the kitchen. Dining in the courtyard is especially novel and pleasant. Black Sphere 😻😻😻 The first appetizer is a very familiar crispy shell with a sauce, featuring the classic Italian tomato sauce flavor. Super Parmesan Cheese Tower 😍😍😍 The tower is drizzled with a light Parmesan foam and topped with Parmesan cheese shavings, perfectly embodying the power of cheese. Pickled Cucumber ❤️❤️❤️ Cucumbers pickled with Italian lemon juice, accompanied by a small piece of perilla leaf, are very refreshing. Colorful Crisps 🐟🐟🐟 Made from chickpea puree, olive oil, and black pepper, these crisps are unremarkable and leave no lasting impression. Bread Surprisingly delicious, the Parmesan brioche is outstanding, with a cake-like texture and a rich but not overwhelming Parmesan flavor. The subsequent Italian focaccia is also crispy on the outside and soft on the inside. Oysters Each part is tasted separately: first, the oyster meat and oyster sorbet, then the daisy jelly and green apple, and finally the caviar. The basil sauce's fragrance pairs well with the dish, but there is a slight disconnect between each part. Squid The matured squid is particularly tender, accompanied by sea urchin and sesame-flavored radish. The crispy skin of the red mullet adds another layer of texture. Interestingly, the oyster and caramelized lemon sauce, combined with squid ink, enhance the dish's umami flavor. Lasagna The "Life Lasagna" is dyed green with spinach and has only a thin layer, accompanied by vegetable tempura and a lightly smoked pheasant sauce. The sauce made from milk and celery root is enhanced with beef marrow. Red Mullet The second appearance of the red mullet skin, this time with pan-seared red mullet wrapped in chicory, drizzled with a delicious red mullet broth. The white foam on the side is made from eel and veal marrow, with a tangy and slightly smoked flavor, which is quite interesting. Snails The best dish of the night: garlic butter snails paired with cold avocado slices, creating a contrast of hot and cold. The orange and apricot in the side dishes add fruity aroma and cut through the richness. Suckling Pig The local suckling pig has crispy skin that doesn't stick to the teeth, accompanied by a fried pork leg meatball. Lamb A rather unremarkable main course with typical Tuscan seasoning, similar to the stewed beef I had in a small restaurant in Pienza. The absinthe and pepper crisp is quite nice. Palate Cleanser Ice Cream A foam made from grapefruit sparkling water, very Italian in style, with flavors mainly from plum jam and basil ice cream. Peach and Sweet Potato Tart A not-too-sweet dessert with a surprising use of sweet potatoes and a strong peach aroma, as if eating fresh peaches. Grape Pie Made with local grapes, the cutting ceremony in front of you adds a sense of ritual, but the taste is a bit disappointing, especially with the grape seeds not completely removed, which affects the texture. Chocolate They offer many different choices, all made fresh in the kitchen. The liquor-filled chocolate is particularly impressive. Overall, most of the dishes were not particularly memorable, but none were disappointing. It was quite amusing that they had a 10-page water list featuring different mineral waters from around the world. Finally, they took us on a tour of the legendary wine cellar and the kitchen with the sculpture, which was truly impressive. #Florence #Michelin