Restaurant in Florence, Italy
Serious Tuscan cooking, away from the crowds.
Cibrèo holds two consecutive Michelin Plates (2024–2025) and a 4.2 from 635 reviews, making it one of Florence's most consistent Tuscan tables at the €€€ tier. It sits a clear step below the city's €€€€ splurge destinations in price but not in seriousness — ideal for a returning diner who wants rooted, technically disciplined Tuscan cooking without the full-luxury tariff.
With a 4.2 from 635 Google reviews and two consecutive Michelin Plates (2024 and 2025), Cibrèo has earned its standing as one of Florence's most consistently reliable Tuscan tables. At the €€€ price tier, it sits a step below the city's full-blown splurge destinations — and that positioning is precisely its strongest argument for booking. If you want serious, rooted Tuscan cooking without committing to the €€€€ outlay of Enoteca Pinchiorri or Santa Elisabetta, Cibrèo is where you go.
Cibrèo occupies a corner of the Sant'Ambrogio neighbourhood in eastern Florence, away from the tourist crush around the Duomo. The address on Via Andrea del Verrocchio places it in a working residential pocket of the city — a deliberate contrast to the marble-and-velvet dining rooms you find closer to Piazza della Repubblica. The room itself is compact and quietly formal: no expansive terraces, no dramatic views, just a composed interior where the attention is on the table in front of you. That spatial restraint matters. At Cibrèo, the room communicates that the food is the point, and everything about the seating and layout reinforces it.
Chef Oscar Severini leads the kitchen, working within a tradition that Cibrèo has upheld for decades: Tuscan cooking grounded in offal, legumes, and the less-celebrated cuts that the city's cucina povera heritage built itself around. This is not a modernist reinterpretation of Tuscany , it is Tuscany, prepared with technical discipline. For a returning diner, the most productive way to approach the menu is to move past the familiar anchors and commit to whatever feels least expected. Cibrèo's kitchen does its leading work when you let it range across the full architecture of the meal rather than gravitating to safe choices.
The tasting experience at Cibrèo has a clear structural logic: it moves from the lighter, acidic, and vegetable-forward early courses through to richer, meatier middle courses and a measured close. This is not a kitchen that uses the tasting format to chase surprise for its own sake. The progression is deliberate and weighted, designed to build rather than impress. For a diner returning after an earlier visit, this architecture rewards closer attention on the second pass , the sequencing reads differently once you already know the kitchen's instincts. The portions are calibrated for the format: enough substance in each course to register, not so much that the later stages feel punishing.
Within Florence's serious restaurant tier, Cibrèo holds a position that few venues manage: it is genuinely Tuscan in its sourcing and intent, technically rigorous, and priced at a level that makes a second visit a realistic consideration rather than a once-a-decade event. The Michelin Plate recognition in both 2024 and 2025 confirms that the kitchen has maintained its standard across consecutive years , not a trivial achievement in a city where dining-room quality can drift with changes in staffing and season. For context on what Tuscan cooking looks like elsewhere in the region, Caino in Montemerano and L'Asinello in Castelnuovo Berardenga offer points of comparison worth considering if you plan to eat seriously across the broader region.
If you are building a Florence dining itinerary that covers multiple price points and styles, Cibrèo fits the mid-to-upper slot without cannibalising a separate budget for a larger splurge. Pair it with a more casual lunch at Da Burde or Osteria delle Tre Panche for a sensible balance across a two-day stay. For a wider view of where to eat, stay, and drink in the city, see our full Florence restaurants guide, our full Florence hotels guide, and our full Florence bars guide.
For reference on what Italy's tasting-menu format looks like at higher levels of ambition, Osteria Francescana in Modena, Uliassi in Senigallia, and Reale in Castel di Sangro set the benchmark. Cibrèo does not compete at that level, and it is not trying to , its value is in doing something more grounded, at a price that reflects that intent. That distinction matters when you are deciding where to spend a serious dinner in Florence.
Address: Via Andrea del Verrocchio, 8r, 50122 Florence, Italy. Cuisine: Tuscan. Price tier: €€€. Awards: Michelin Plate 2024 and 2025. Reservations: Booking is rated Easy , reserve a week ahead to be safe, though last-minute tables do appear. Dress: Smart casual is the safe read for the room; nothing overly formal is required, but the setting warrants more than tourist-day clothes. Getting there: The Sant'Ambrogio address puts it within walking distance of Santa Croce; a taxi from central Florence takes under ten minutes.
Yes, at the €€€ tier it represents solid value for Florence. You are getting Michelin-recognised Tuscan cooking in a neighbourhood setting, without the €€€€ outlay of competitors like Enoteca Pinchiorri or Gucci Osteria. If your benchmark is a serious, ingredient-led dinner at a fair price, Cibrèo delivers on that. If you want a full luxury production , theatre, cellar depth, tableside service , book elsewhere and budget accordingly.
For a returning diner, yes. The tasting format here is the right way to see the full range of the kitchen under Chef Oscar Severini. The progression is structured and deliberate rather than experimental, which means it rewards patience. On a first visit you might default to à la carte, but on a second the tasting menu gives you a clearer read on what the kitchen actually does leading.
Booking difficulty is rated Easy, which means a week's notice is usually sufficient. That said, Florence fills quickly in peak season (April through October), and a two-week lead time removes any stress. The Michelin Plate recognition in both 2024 and 2025 has kept Cibrèo on more itineraries than it once was, so do not assume last-minute will always work in summer.
The room is compact, so large groups should enquire directly before assuming a table of six or more is direct. For smaller parties of two to four, booking through normal channels is fine. If you are planning a group dinner in Florence, it is worth having a back-up option , Borgo San Jacopo has more flexible seating configurations at the €€€€ tier.
Cibrèo's kitchen is rooted in traditional Tuscan cooking, which leans heavily on meat, offal, and egg-based preparations. Vegetarians can eat here, but the menu is not built around plant-forward flexibility. Those with serious dietary restrictions should contact the restaurant directly before booking , specific hours and contact details are not confirmed in our current data, so check the address listing for the most current information.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Cibrèo | Michelin Plate (2025); Michelin Plate (2024) | €€€ | — |
| Enoteca Pinchiorri | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Santa Elisabetta | Michelin 2 Star | €€€€ | — |
| Gucci Osteria da Massimo Bottura | Michelin 1 Star | €€€€ | — |
| Il Palagio | Michelin 1 Star | €€€€ | — |
| Borgo San Jacopo | Michelin 1 Star | €€€€ | — |
Key differences to consider before you reserve.
Cibrèo's menu is rooted in traditional Tuscan cooking, which tends to be meat-forward and seasonally driven. Given the €€€ price tier and Michelin Plate recognition, the kitchen is equipped to handle requests, but contact them directly before booking if you have strict dietary needs — Tuscan cuisine's reliance on offal, pork, and egg-based preparations means some restrictions will limit your options more here than at more internationally oriented restaurants.
Cibrèo's Sant'Ambrogio location is a neighbourhood restaurant rather than a large event venue, so groups of six or more should book well in advance and confirm capacity directly. For a private dining event, a venue like Il Palagio at the Four Seasons may offer more structured group infrastructure; Cibrèo suits smaller gatherings where the food is the focus.
Book at least two to three weeks out, particularly for dinner and weekend slots. Cibrèo holds two consecutive Michelin Plates (2024 and 2025) and a 4.2 across 635 Google reviews, which sustains consistent demand despite its off-centre address in Sant'Ambrogio. Last-minute availability exists, but don't count on it for prime evenings.
At €€€, Cibrèo is priced at the upper end of Florence's non-starred dining, and the Michelin Plate recognition for both 2024 and 2025 confirms the kitchen is operating at a level that justifies it. If you want Tuscan cooking with genuine technique rather than tourist-facing trattoria food, this is the right price to pay. For the same spend, Enoteca Pinchiorri or Santa Elisabetta offer full Michelin star credentials — Cibrèo's case rests on neighbourhood authenticity over trophy dining.
Cibrèo is a Tuscan restaurant with Michelin Plate standing, but specific menu formats are not confirmed in available data — contact the restaurant to verify whether a tasting menu is currently offered. If a multi-course format is available, the €€€ price tier and the kitchen's Michelin recognition suggest it would be a coherent way to eat here; if you prefer flexibility, à la carte Tuscan cooking at this level is already a strong reason to visit.
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