Cucina Torcicoda — Restaurant in Florence

Our visit to Cucina Torcicoda in May 2023 was an exceptional dining experience that surpassed all expectations. As a Michelin guide restaurant, it came as no surprise that every aspect of our evening was meticulously crafted to create a memorable culinary journey. From the warm welcome to the impressive attention to detail, Cucina Torcicoda left an indelible impression on us.

Upon our arrival, we were delighted to find that the restaurant had prepared a chair for our little dog. This thoughtful gesture set the tone for the evening and instantly made us feel welcome. Our waiter, Ciro, was not only cool and friendly but also extremely knowledgeable about the menu, offering insightful recommendations that elevated our dining experience.

To complement our meal, Ciro suggested a wonderful Tuscan Brunello that harmonized perfectly with the flavors of each dish. The local olive oil and balsamic vinegar served with the fresh Italian bread were exceptional, showcasing the richness and authenticity of the regional ingredients.

The pasta course, Linguina with sea urchins bottarga and lemon, was a revelation. The delicate combination of flavors danced on our palates, leaving us craving for more. It was evident that the chef's expertise in crafting each dish was unrivaled.

The pièce de résistance was the Florentine specialty—a gigantic steak sourced from the Chianina cow, a majestic heritage breed known for its size and tenderness. We were invited to witness the steak being prepared in the kitchen, where the friendly chefs worked their magic. The result was beyond words—the steak melted in our mouths, delivering an unparalleled sensory experience. Accompanied by perfectly roasted vegetables, including carrots that tasted like candy and basil with a sweet minty twist, the main course was a symphony of flavors.

To conclude our feast, we indulged in the freshly made tiramisu. The delicate lady fingers and the luscious combination of flavors demonstrated the restaurant's dedication to using only the finest ingredients and their commitment to culinary excellence.

It's worth mentioning that the entire staff, including the chefs, made us feel like honored guests throughout our visit. The open kitchen concept allowed us to witness the passion and skill that went into each dish. The atmosphere was vibrant and inviting, immersing us in the heart of Italian gastronomy.

Overall, our experience at Cucina Torcicoda was truly remarkable. From the impeccable service of Ciro, the friendly and talented chefs, to the exquisite dishes that delighted our taste buds, this restaurant exceeded our expectations in every way. We highly recommend Cucina Torcicoda to anyone seeking a truly special dining experience...

Food: good to very good. The bruschetta appetizer was disappointing. The chicken liver and ricotta were good but huge gob of it was overkill. The tomato bruschetta was very ordinary. My wife’s pasta with white pork was tasty but VERY heavy and her white wine, both of which our waiter pushed, was not very good. My filet with mustard sauce was excellent. The meat was cooked exactly as ordered, the sauce was very delicate and served on the side and the meat had great flavor and was very tender. My red wine chosen by our waiter was acceptable. Service: less than desirable. Our waiter was clearly annoyed I chose red wine over the white, asking my wife how she liked hers and ignoring me. The waiter was constantly pushing us from our selections to his recommendations. And when some people he knew came in, we sat for 10-15 minutes while he discussed their meal with them. I finally had to get up and go ask the assistant waiter, who was very good, to get us a check. Summary, if you want a good steak and know how to handle pushy waitstaff, this could be your place. For pasta, et al,...

Cucina Torcicoda is an amazing place right off the Santa Croce square and is actually a great pizza bistro along with a fine dining restaurant. We were told this place had amazing pizza and had a reservation the next night but we stopped in early (7:30) to see if we could get some pizza after a busy travel and sightseeing day. We were lucky — get a reservation — but the host/sommelier/bartender/manager man of all action (Chito) said if we could be finished by 8:15 ahead of an 8:30 reservation, then he could accommodate the two of us (don’t count on this). He did and we did and we were were SO happy we did. The pizza oven is hot so they take 3 minutes tops to cook. Fresh, incredible ingredients make great pizza and this place did not disappoint. I’ve added our pizza from the first night followed by our Florentine steak from the second night along with the Tagliatelle Ossobucco we split as our primi. Oh, and Chito made us virgin Negroni which I swear were the best we ever had - there is no way to know the difference except we didn’t lose our head! Don’t...