Art Ristorante

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Art Ristorante - Il Ristorante di pesce di qualità Art Ristorante - Il Ristorante di pesce di qualità
Art Ristorante - Il Ristorante di pesce di qualità|||||| Art Ristorante - Il Ristorante di pesce di qualità|||||| ||||||
Florence has long been awaiting an "Art restaurant" like this and it is sure to be a great success.

For many years Florence has been suffering from certain "seafood" restaurants, which were either too expensive while caring little for quality, or very cheap, but clearly based on frozen fish and not interested in what consumers wanted. "Art" was created to satisfy people looking for fish that comes directly from the nearby coast. It boasts a pleasant and elegant venue with soft lighting, thus lending itself to intimate dinners as well as being ideal for meals with friends, luncheons and business dinners.

Aldo Ventre is the chef and in charge of the kitchen; he is a prominent character in Florentine catering and concentrates on offering raw material of quality and seasonal products that come beautifully presented down to the last detail. The pasta is all made directly in the kitchen.

 Some of the starters include roast octopus, samphire and Jerusalem artichokes, which marry each other perfectly, while the octopus is beautifully tender. Other delicacies are the spectacular “Raw sea platter" and the finely chopped Piedmontese beef, quail eggs and chives, with capers and pickles under oil and vinegar. These can be followed by spaghetti with cuttlefish ink, or lobster with broccoli, with an unforgettable sauce; alternatively the menu includes an excellent Tortello stuffed with braised cow's tail, pecorino cheese and chick peas, fresh scialatielli pasta with creamed parsley, black garlic, habanero chilli, mussels and Piennolo tomatoes from Vesuvius; the meat and savoury menu offers pastas like the buckwheat Tagliatelle with a buffalo mozzarella sauce. The tuna in a crust of dried capers, with jam made of sweet and sour onions and guacamole, is truly delicious, as is the beer cooked guinea fowl, with chicory braised in apple vinegar and glazed with maple syrup and blueberries.

As the chef originates from Campania, the desserts that obviously make up another of his specialities, cannot go without tasting. Great care has also been given to the wine list, which boasts a choice of 150 labels, together with a great many “sparkling wines" and spirits that the maitre will be only to glad to recommend.

Parking is available in a garage only 15 metres away.

Additional Info

  • Type of kitchen: Toscana, Mediterranea, Pesce
  • Category: Ristorante
  • Average price €.: Da €. 25 a €. 50
  • Opened: Martedì, Mercoledì, Giovedì, Venerdì, Sabato, Domenica
  • Address: Via Faenza, 102/104r - 50124 Firenze
  • Phone number: 055 284869
  • Mobile phone: 3287212113
  • Website:
  • e-mail:
  • Outer space: No
  • Atmosphere: Romantico, Adatto a Gruppi
  • Meals: Pranzo, Cena

Viale Redi NNN - 50127 Firenze 0551.00.00.000

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