Trattoria Omero — Restaurant in Florence

I must sadly agree with a lot of the negative comments here. I’ve ordered tortelloni and received pene al ragu. I’ve eaten politely my dish, but told the waiter later and he gave me and my wife tortelloni later to try. Because of this action the switch of dishes has not a big influence on my score. He has made a mistake but he solved it later. The tortelloni was in the end by far the best dish I’ve eaten.

One of the things that has the biggest influence on my score is the following: cold dishes. At home I try to warm my dishes before serving food, as most restaurants do. It keeps the food longer warm. In this restaurant they put the food on cold dishes, resulting in cold food, even for a very quick eater like me.

The dishes we ate:

1. mix of antipasti in oil. This dish was ok. A little bit of parmegiani on top could be an improvement but it was good in taste. But these things you can buy in every Italian supermarket with the same good taste.
2. pene al ragu: you have pasta that is boiled, pasta that is “al dente” and pasta that is “just not al dente yet”. I would add the pene to the last category. The dish was also quickly cold due to the cold dish and the ragu was not the best ragu I’ve eaten in Italy. The sauce was also quite scarce.
3. tagliata di manzo: the taste was ok but I ate better for a cheaper price.
4. pigeon: they just throw a pigeon on a plate. We are it somewhere else, it was nicely cut into different parts. Very easy to eat, while at the restaurant you have to cut it yourself. The pigeon neither had a lot of meat.

The bill was around 110 euro, portions of most dishes are big, but the price does not correspond with the quality. They have a Michelin plate but too be honest, they are the 2nd worst place with that award I have ever eaten. If you look for a place worth the money: Osteria dell’ Enoteca. Best restaurant we ate in Florence.

The restaurant has two plusses: the view and the friendly service but both cannot justify the...

I normally resist giving a low rating for a single visit. Everyone can have an off day. However I feel I owe it to others to share this experience.

For ambiance and authentic feel, I would give it 5 stars. Nice decor and beautiful location.

The food however is a different story. Two in my group ordered rabbit, and one ordered fried chicken. They are both $18. We got rather tasteless dried out meat, very small cuts, maybe 4-5 ounces of mostly bone cuts.

If you were blindfolded, I would challenge you to tell which was which. We tried each other's food, and the rabbit and chicken tasted identical. I cook rabbit myself, and was quite disappointed in it.

I also ordered fried potatoes as a side order, expecting something that was tasty and well seasoned. They were sub-par for even a US fast food dive. Dry, unseasoned and over priced. I don't mind paying $25, $35 or even $55 for a nice gourmet main course and single side order, but $26 for 4oz of tasteless chicken and fries?

One of my companions ordered mixed veggies as a side, and 25% of the veggies was - the bland French fries. I don't consider French fries a vegetable, do you?

I did enjoy the appetizer of mushroom, tomato, artichoke and olives it was tasty and priced fairly.

The wine was very good, and it was priced very reasonably for a place with an upscale reputation.

The service was terrible, our waiter was incompetent. There was another waiter who really appeared to be doing a great job, unfortunately we...

What a disappointment. We first visited Omero pre-Covid, in early September, 2019. It was lovely. So lovely we were there twice in a week. Last evening’s visit was to have been the high point of probably our final trip to Florence. It is possible that we may decide to return to Florence in the future, but there is no chance we will include this restaurant in our itinerary. The best part of our experience was the salad, a pear filled with soft cheese. The wine, a bottle of Bolgheri Reserve that was more expensive because the one I had requested was unavailable, was terrific. But it began the downward dining spiral. My wife’s simple Rigatoni with a traditional ragu was terrible. The pasta wasn’t just al dente, it was uncooked, and the ragu had all the interest of a vintage jarred sauce. I had the Osso Buco. I wish I hadn’t. It could have been veal. It could have been beef. It couldn’t have been dryer, or more sauceless, and the mashed potatoes could have passed for wallpaper paste. Really. Dessert? No thanks. Please call us a taxi. A hundred and ninety dollars. At least, the very least, the wine was great. Will we ever be back? What...