Trattoria da Chef Enrico — Restaurant in Florence

I went there last night for a meal with my partner and this was the best experience I’ve had in Italy. The food was absolutely amazing, I hadn’t ordered tiramisu or an espresso from a restaurant in Florence as I didn’t think any of the prior restaurants in Florence were good enough. We shared a mushroom starter, it was amazing. The carbonara was so impressive that even my partner enjoyed it. The lasagna was very impressive too and my partner really enjoyed it, the entire meal came to less than €65, I wish I had euros in note form to leave a tip. The highlight was that it is quite a bit away from the tourism centre meaning you get to experience a real, authentic dining experience. Arguably becoming a highlight of the entire trip to Florence, we both had an amazing interaction with some lovely locals and got to ask real questions about their views on tourism and the impacts be it positive or negative as well as their day to day lives as teachers in the area. We were trying to find a place to come back to for steak as the price is high all across Florence so we will be returning as the steak also looked amazing. The place has far surpassed my expectations, I highly recommend coming here but please be respectful and considerate towards locals, they didn’t ask for huge amounts of group tourists so I’d come not as a group, which isn’t really appreciated in...

Came here based on all of the lovely reviews about their steak. This was my first experience with Florentine steak. I was very excited. I made sure that I was ordering one of the Chianina steak aged 60 days according to the white staff. I am somewhat of a state connoisseur, and very picky admittedly. However, when I see rave reviews I expect to be wild. I was not. The beef was not tender. Nor was it flavorful as I would expect a steak that had been dry aged for 60 days to be. Not even close to it. There was simply no excuse for a tough piece of meat. Not only that, it was served on a metal plate that was so hot it was continuing to cook the meat. When I tried to remove it from the plate, the staff actually encouraged me to put it back on the plate so that it would cook more. For somebody who likes their steaks rare this was astonishing. Especially in the city that prides itself on rare beef. My wife gnocchi with pear and Gorgonzola was fairly decent, but nothing to write home about. With all of that being said, the staff were really quite nice and attentive. Sadly, we...

This is the most we spent on a non-meat meal in Florence. We asked for still water and a bottle of house white wine. Most house wine cost between 12 and 18 euros, their price is 27 euros. The minestrone soup was a little salty but good. What was brought to the table they called spaghetti carbonara, I have had this dish from Rome to Milano and never seen anything like this. The sauce was a pale yellow and you couldn't see the pasta under it. They sprinkled what people from the southern US called fried fatback on top. I assumed the chef had their own take on the dish. I couldn't eat more than 2 bites. The spaghetti was over cooked and it stuck to my teeth. The sauce tasted like something cooked at a high school cafeteria, stored for a week before serving. The waiter said the sauce was this way because of the cream in it. Spoiler alert cream is not used in carbonara. This place is a tourist...