Ristorante Le Volte Firenze — Restaurant in Florence

What an incredible restaurant!

Its been about 10 days since we ate at Le Volte, but I am still thinking pleasant memories of the food!

We we're deciding on where to go for our last dinner in Florence, we immediately, simultaneously, said Le Volte. Mind you, that in the 3 weeks that we were in Italy, we did not patronize any restaurant more than once for dinner, gotta try them all! Although all the places we ate at, had been really good experiences, Le Volte was outstanding for the quality of food, highlighted by a super staff. Besides enjoying great top notch skills from Chef and cook, our dining experience was very well supported by two different server teams. Everyone had the same exceptional work effort to make the dining experience the best for the customers.

Our knowledge of Bistecca alla Fiorentina had been limited to youtube and other internet sites so the servers were very helpful in recommending the meal plan [subtle 5W1H ;)]. The servers were definitely spot on! They recommended the hot grill in case we thought it would be too rare but we could remove to our plates if it was acceptable. Easy right?

After the fist bites, we pulled the cuts so that they wouldn't cook any further except for the bone. We tried different ways as suggested, plain, with a little bit of olive oil, chased by some red wine. The meat was incredible any which way, YMMV but plain was the most flavorful for meat/beef lovers - the post seasoning, salt flakes and rosemary were enhancing and well suited for this style. (Sorry Guga, you should have eaten here ;) )

Being rare did not equate like in the States where it would have been "chewey" in most cases. This is better than the USDA Prime and dry aged. Chef selected awesome quality beef, cut to weight, and prepared it perfectly to temp. Not greasy at all, only delicious and tender. Compared to A5, NY, etc. This cut and style is our favorite now. There might be some bias due to the great staff so let's say Le Volte showed us some of the best of Florence! Chef has some fabulous insider help for a top beef supplier as the slabs looked like some of the best after seeing lots of other places around town. Sadly, due to the beef sourcing availability in the States, Florentine style would be a dream. Only trip here can satisfy the need.

Anyways, the servers cautioned us about not over ordering as the cuts ranged from 1.3kg to 1.7kg as more can be ordered later if we were still hungry. Definitely one of those times having a bottomless pit for a stomach and Warren Buffet's wallet would have been nice ;)

Contucci and Vin Santo concluded excellent meals. We were fortunate to happily experience two nights of Florence's traditions here. Sure, lemoncello is a great Italian tradition but they have bottles all over the States, we even ate a restaurant called Lemoncello near Rochester, NY, lol. Luckily we can have ice cold, no ice lemoncello after dinner anytime almost anywhere.

Bistecca alla Fiorentina and the experience? Only in Florence and especially at Ristorante Le Volte Firenze!

The only minus, more seating needed as the restaurant can fill up fast. Reservations are easy using their web site. People were waiting outside before the restaurant opened!

Yes, we are suffering from Italian food withdrawals, to say the least...

This was my last meal in Florence… and I feel really angry. I honestly wouldn’t recommend anyone to order the T-bone steak.

First of all, I can handle strong alcohol .in China I drink baijiu with 56% alcohol, so it’s definitely not about the alcohol content. But I have to say, the waiter was really unprofessional.

My boyfriend and I ordered a medium-rare T-bone steak. The first piece was absolutely amazing, the second one was still fine, but from the third piece onward, it was completely overcooked ,you could hardly see any red left. I think at the very least, the waiter should have told us that if u wanted it to stay medium-rare, u needed to remove all the steak from the hot plate right away.

I had to keep adding olive oil and tried drinking white wine to find some balance, but the wine was too dry for me (and I had already asked for the sweetest one). My boyfriend then told them I wanted a Limoncello to cut through the greasiness. In Italy, every Limoncello I’ve had was served cold, but this one clearly wasn’t. I could strongly taste the alcohol, which was ridiculous.

When I mentioned it to them, they said no one had ever complained about the temperature of their Limoncello before. I’m so speechless . I took one bite of the steak and then a sip of the Limoncello and my face instantly twisted in pain so much that my boyfriend started laughing at me. He’s Spanish… but after taking a sip himself, he also went silent. The alcohol taste was just too strong.

I clearly told the waiter that I wanted Limoncello because I needed something acidic to balance out the overcooked, greasy steak. Honestly, even a simple glass of lemon water would have been better than that Limoncello.

I have no complaint about the chef, but I truly unhappy with the waiter he didn’t offer any useful advice . We finished the meal only because I’ll be very busy tomorrow and won’t have time to eat much. I repeat I have no complaint about the chef ,but spending €80 per person for this was just terrible. I’m agree everyone will make some mistakes. Im really fine with it but when I told u what I feel about the steak what I want ….as a waiter u should really treat it seriously not only say sorry but at...

We paid for a whole steak but only got half of it!!

If you are looking to have the delicious Bistecca alla Fiorentina please read this review before making the decision whether to have it at this restaurant. We visited based on the good reviews. The waiter showed us a whole Bistecca before cooking it (as restaurants usually do in Florence). The steak we were shown included the fillet part. However, when it was served at our table the fillet part was missing (see photo). I found suspicious that the Bistecca was served already sliced rather than being sliced at the table. They serve it already sliced in hope that the customer will not notice the fillet part is missing. We asked the waiter why the fillet part was missing, he simply stated that they “cut it before cooking it and that therefore it not included” Of course the menu does not state this nor they clarify this before you order it or when they show you the whole steak. So basely you pay for a whole T-bone steak (Bistecca) but are served half of it.

I cook steak back at home all of the time so even though as I said the steak was served already sliced, I was able to tell right the way that the fillet part was missing. Probably most people don’t notice and that’s why they are getting away with this scam. There are restaurants that don’t include the fillet part, but they fully disclose this in their menu and of course charge a lesser price since the most expensive part of the steak is...