Gunè San Frediano — Restaurant in Florence

After a two-week trip filled with indulgent meals spanning various cuisines and Michelin starred institutions, I found myself at Gunè.

At this point, all I wanted was some home-cooking, but Gunè managed to impress me even though I didn't think I could be impressed anymore. Upon entry, I was warmly greeted by Nicola, and throughout my gastronomic experience he would come by and ask me my thoughts on each course while giving me his own commentary with such enthusiasm. The bread service was complete perfection, to the point where I think it was almost the star of the show. The chef's passion for bread was reflected so clearly in the selections presented to me; I tasted breads from all regions of the world that night and it was paired with the most beautiful spirulina-infused butter. I am confident in saying this was the most thoughtful, flavourful, and exceptional bread service I have ever had the pleasure of enjoying. The bread is better than that found in Paris!

My favourites of the night included the roasted mackerel, spaghetti, and stuffed frizzulo. While writing this review, all I want to do is talk about the stuffed frizzulo. The mackerel and spaghetti was excellent, sure, but all I can think about is the frizzulo. This was one of the most inventive, intentional, well-balanced, and inviting dishes that I have ever had in my life. It is so classic and simple, yet the shape of the frizzuli is completely re-imagined to be one large 'frizzulo' that has the most delicate, thin pasta stuffed with homemade sauce (a family recipe!). In fine dining, the devil is in the details. Chefs all over the world want to impress and stun with over-the-top garnishes and presentation, but after a certain point we reach garishness and the show becomes tired and empty. Here, however, the horseradish garnish is one of the most delicate yet powerful additions I have ever experienced; never have I eaten a dish that was so elevated by one singular garnish. I have had a lot of pasta in my lifetime, but I sincerely feel as if the love that Nicola's mother put into the recipe is one of a kind and irreplaceable. I will never have pasta this good as long as I live, I am sure of it. I'm infinitely grateful to be lucky enough to taste this beloved family recipe—please never stop making it, because I want to come back and eat it again as soon as possible!

I possess very high standards for fine dining restaurants. I very rarely go back and think about specific things I have eaten, but I am completely obsessed with this frizzulo. After eating it, I feel like I must go pay a visit to Lucania. Months later, I am still thinking about this pasta all the time—you can tell by how many words I am using to describe how exceptional it is.

I almost forgot (distracted by the frizzulo again) but in the name of being impartial, I must also give my honest thoughts about the rest of the courses. I personally would skip the stuffed rabbit next time, although it is inventive and well-balanced, the addition of the sausage made the overall texture a little off-putting. I also enjoyed the Valdarno pigeon but I think the presentation of truffle in several forms did end up overpowering the pigeon. The turbot itself was cooked to perfection; the addition of cornflakes was something I would never think of myself! Finally, dessert was a little too sweet for me, but beautifully presented and still a welcome indulgence.

What a fantastic gastronomic experience! I loved the overall concept of a round trip from Tuscany to Lucania and I had such a nice time speaking with Nicola. I'm happy I got to thank Chef Margheri at the end of my meal. I wish you and your team all the best and cannot...

My mother and I went here for dinner and the experience from the beginning to the end was incredible. Neither of us had experienced Michelin Star dining before and Guné was the perfect restaurant for us to venture into this type of dining. The staff is extremely attentive and truly cares about providing excellent service to everyone at their restaurant. The menu is ever changing depending on the season and each dish is accompanied by an explanation from the servers, or even the owner himself! We selected their 8-course menu for the spring, more specifically I was accommodated with a vegan menu. There are already so many existing options in terms of food accommodations, however, the staff will communicate with the chef to best suit your needs, just as I did with requesting a vegan menu. Not only was the presentation beautiful, the taste was sophisticated and each piece complemented each other perfectly. If I was forced to pick a favourite, they were all my favourite to be clear!, the celeriac with a 25 year-aged balsamic vinegar wins for me. This dish contained many different elements, crunchy, sweet, salty, and was unlike anything I have ever eaten. I cannot forget to mention the desserts as well. The mango sorbet had such a pure taste and texture, but the chocolates were a perfect way to say goodbye at the end of the evening. Besides the food, the restaurant itself is elegant and embodies a warm yet polished ambiance. Guné itself is the ancient Greek word for woman, which has inspired the theme of the restaurant. There are numerous artworks of notable women hung around the restaurant truly creating and putting a face to the name.

Once again, both my mother and I are extremely pleased we chose Guné while on our trip to Florence. We could not have asked for a better dining experience. Between the kind staff and the exquisite food, there is no world in which I cannot recommend this restaurant to anyone visiting Florence!

Thank you Guné for introducing us to the world of Michelin Star dining and we cannot wait to...

I am truthfully a bit surprised by the raving reviews. I have eaten at several Italian fine dining restaurants, and this place was lacking quality and attention to detail. First off, there were quite a few errors in the menu. The page that was titled „8 course menu“ was actually the 6 course menu, other tasting menus that were listed in the title page weren’t shown in the following pages of the menu, and the staff was seemingly unaware. My husband ordered the regular 6 course menu, I ordered the 6 course vegetarian menu with a cocktail pairing. First off, the cocktails were outstanding and the mixologist super charming and passionate about her craft. The courses varied in flavor and quality, the risotto was fantastic, the salmon dish had no flavor, the tagliatelle were below basic. The main course - the manager / waiter served me the fish dish (I ordered the vegetarian menu), I had to switch plates with my husband after the manager left our table. My main, the celery „steak“ was awful - still somewhat raw, no flavor and totally overpowered by the balsamic. The desert was below basic. When we wanted to pay, we had to signal the waiters (3-4 including the manager) several times without them noticing us. At that point the restaurant was a bit busier (about 80% of the tables were filled) and the manager was yelling a few times, and they had these silver tablets that they would slam down. Gunè unfortunately didn’t deliver what it promised, quite...