Osteria Francescana

Twice the World's Best, I've been a fan of it for years. The restaurant's atmosphere and choice of tableware are both excellent. Recently, the restaurant has started to explore borderless cuisine, which has received polarized reviews from diners. We chose the set menu plus the classic dishes.💕💕💕 Three appetizers include the Spanish potato and pepper sauce fried octopus, Portuguese artichoke, Jerusalem artichoke, and pumpkin seeds, as well as the East-meets-West beetroot caviar tower. The tea, which was the most impressive appetizer, is based on Chinese tea, with the addition of olive oil and sun-dried tomatoes. It is refreshing, slightly sweet and sour, and both appetizing and palate-cleansing.😀😀😀 The focaccia bread is served with sweet caramelized onion sauce and truffle slices, inspired by the French tarte tatin. The Caesar salad , a modified version of the restaurant's classic, is a bit average. Perhaps it's because the Caesar salad itself isn't that great.😻😻😻 The eel is served on a very cute plate. The fish is firm and has a modified Japanese-style grilled flavor that is not as heavy as the original. It is paired with shiso, vinegar, endive, and kombucha. The charcoal flavor is complemented by a touch of sourness and bitterness, making it worth savoring. The fish , inspired by America, is a sea bream served with shellfish and mustard sauce. The fish is neither fishy nor flavorful, it's just so-so. The pasta is a traditional Italian al dente pasta, drizzled with a warm, slightly sour Thai tom yum sauce, and mixed with shrimp tartare. The fusion of sweet, sour, and fresh flavors is a dish that leaves you wanting more. The lamb pasta, shaped like a little lamb, is very cute. However, as a lamb pasta, the hellish green herb sauce sends you to the green prairie. The vegetarian dish , due to dietary restrictions, was a blessing in disguise. The small red onions cooked in white wine vinegar, paired with black truffle slices, are super delicious. The Thanksgiving dish, inspired by America, features a guinea fowl with sweet potato puree. The crispy skin is very fragrant, and the sweet sauce with a strong orange aroma is particularly delicious. However, the fried chicken wings with clarified butter are a bit ordinary.💕💕💕 The cute duo has a great sense of layering, transitioning smoothly from mushroom cream to foie gras and chocolate. The mushroom cream is full of umami and very rich. The Parmesan quintet uses five different aged Parmesans to create five different textures. It is truly delicious and a perfect cheese experience. The spiced dessert , inspired by India, features gingerbread cake crumbs, candied ginger, and hot hibiscus sauce, paired with Indian spices, pistachio jam, and a milky ice cream. The flavor layers are very rich.🤖🤖🤖 The pumpkin is the highest-rated dessert. It is a non-sweet dessert with chocolate mousse as the main ingredient, accompanied by fermented pumpkin and fermented orange sauce. It would be even better if the pumpkin flavor were more pronounced. The lemon tart , a classic of the restaurant, is hard to evaluate. It is a bit too sweet, and the various side dishes do not match the lemon tart very well. It feels a bit overrated compared to the other desserts in the set menu. The Macedonian fruit , the sibling of the dragonfly strawberry, is a great finish. Each chocolate mimics the texture and flavor of the fruit, making it both delicious and fun. At the end, we were each given a bottle of vinegar from the chef's own home. If I were to evaluate this restaurant, I personally think it is undoubtedly delicious and at the level of a three-Michelin-starred restaurant. However, perhaps due to its great fame, neither the classic à la carte dishes nor the new set menus have met my expectations. #Florence #FlorenceExploration #FlorentineCuisine #FlorenceFoodGuide #LocalEats #ItalianPizza #HandmadeItalianPizza #NeapolitanPizza #ExpatLife #ItalianStudentLife #LivingInItaly #StudentLifeInItaly