Florence was lacking a refined seafood offering with special attention to presentation. The restaurant Diverso is the new addition that already stands among the city’s best, despite the fact that chef Niccolò Giaffreda is very young. His background includes experiences at the Four Seasons and the restaurant Cestello. But Niccolò didn’t stop there—he went further. He began with a meticulous selection of raw ingredients, and his red prawns and scampi from Mazara del Vallo can now only be found at his place. Not to mention the Mediterranean tuna and his curated selection of French oysters, such as Poget, David Herve Royale, and Regal Oro. The breads, made with 24 hours of fermentation and re-fermentation, are a must-try: for example, rosemary carta musica, turmeric focaccia, and soft seven-grain bread with a pleasantly crisp crust.

You can start your meal with the “Bites,” a selection of tapas served with cocktails, such as the tuna roll and tuna gyoza in a sweet and sour sauce. There is a fine range of contemporary first courses, where Niccolò’s creativity reaches its peak, though more traditional dishes are also available, all executed and presented impeccably. Among the main courses, the tuna belly with purple cabbage and mustard greens, the turbot cooked à la meunière with celeriac and black truffle, and the classic fried seafood with prawns, baby squid and cod all stand out.

To finish, for example, the passion fruit dessert with white chocolate and salted caramel is highly recommended. The dining rooms are elegant, with a refined selection of furnishings and soft lighting, making it ideal for both intimate dinners and business meals. The service is professional and welcoming.

Address: Via Cosimo Ridolfi, 4/r
Phone: +39 324 896 5851