Restaurant in Florence, Italy
Local lunch institution, low prices, book ahead.
Da Burde holds two consecutive Michelin Bib Gourmands and a 4.4 rating from over 2,300 reviews, yet prices stay at single-euro-sign levels. It's the strongest value case for traditional Tuscan cooking in Florence — grilled Fiorentina steak, house-made pasta, and a wine list that punches above its price tier. Book ahead; the loyal local crowd fills the room fast.
If you're comparing Da Burde against the cluster of tourist-facing trattorias around Santa Croce or the Mercato Centrale, stop — it's a different category entirely. Da Burde sits out near the Florence airport on Via Pistoiese, well outside the postcard zones, in a neighbourhood that gives you no reason to visit unless you already know why you're going. That friction is the point. The regulars who fill this room — wine producers, local professionals, Tuscans driving in from outside the city , aren't here by accident. Two consecutive Michelin Bib Gourmand awards (2024 and 2025) and a 4.4 rating across more than 2,300 Google reviews confirm what the loyal crowd already knows: this is serious cooking at single-euro-sign prices.
Book it. The value case is direct, and for a returning visitor to Florence who has already done the centro storico circuit, Da Burde is the clearest upgrade available at this price tier.
Da Burde operates as both a grocer's shop and a trattoria , a combination that tells you something about the priorities here. The setting is functional, not designed for atmosphere, which means the food and the wine list carry the full weight of the experience. Visually, this is a working room: shelves stocked with bottles and provisions, tables filled with people who are clearly not on their first visit. If you arrive expecting the warm ochre-walled dining rooms of central Florence, you'll need to recalibrate. What you get instead is a room that feels genuinely local in a way that's increasingly hard to find inside the city's historic core.
The counter and bar seating , consistent with the trattoria format , puts you close to the action without ceremony. For a solo diner or a pair happy to eat at the bar, this is one of the better positions in the room: you're within earshot of the kitchen rhythm and well-placed to work through the wine list with Andrea, the sommelier who runs the cellar and organises themed wine-tasting evenings. That access to a knowledgeable sommelier at a single-euro-sign price point is genuinely unusual. Most trattorias at this level offer a serviceable house wine and not much else. Da Burde is structured differently, and if you care about Tuscan wine, the counter is where you want to be.
The Michelin notes cite the Fiorentina steak cooked over the grill as the anchor dish, alongside classic soups and home-made pastas. For a returning visitor, the directive is clear: if you passed on the Fiorentina last time, correct that. The bistecca alla Fiorentina is the reference point for this cuisine in its home region, and Da Burde's version , done over the grill in the traditional format , is the reason many regulars return. The pasta and soup options represent the broader Tuscan repertoire and are worth rotating through across multiple visits rather than treating as a supporting act.
Wine-tasting evenings organised by Andrea are worth tracking if your schedule allows. They represent a level of engagement with Tuscan wine that goes beyond what most trattorias offer, and at Da Burde's price tier, they represent exceptional value for anyone serious about the region's producers.
Lunch on a weekday is the optimal visit. The regular clientele skews toward locals who treat Da Burde as a working lunch destination, which means the room is animated without being chaotic. Evenings and weekends fill with a mix of regulars and visitors who've done their research, and the room can get busy. Booking in advance is strongly recommended regardless of when you go , the loyal, repeat clientele means availability tightens faster than you'd expect for a venue this far from the tourist centre. This is not a walk-in situation on a Friday evening.
There's no seasonal caveat that stands out from available data, but any trattoria with this level of commitment to the bistecca alla Fiorentina is leading visited when you have time to do the meal properly , not as a quick stop between sightseeing.
Florence has strong options at every price tier. For Tuscan cooking grounded in the same tradition but closer to the centre, Osteria delle Tre Panche and Trattoria 13 Gobbi are worth knowing. Cibrèo offers a more refined take on Florentine cuisine at a higher price point. If you want to understand the full range of what Florence does at table, our full Florence restaurants guide covers the spectrum from trattorias to fine dining.
For wine specifically, the sommelier programme at Da Burde connects naturally to the broader Tuscan wine world. If that interest takes you outside Florence, Caino in Montemerano and L'Asinello in Castelnuovo Berardenga represent the Tuscan fine-dining tradition at a different register. For Italy's broader fine-dining tier, Osteria Francescana in Modena, Le Calandre in Rubano, and Piazza Duomo in Alba are the relevant comparators. Closer to home, Enrico Bartolini in Milan, Dal Pescatore in Runate, and Atelier Moessmer Norbert Niederkofler in Brunico round out the northern Italian reference set for serious diners planning a wider Italian itinerary.
For planning the rest of your Florence trip: our full Florence hotels guide, bars guide, wineries guide, and experiences guide cover the rest of the city's offer.
Also worth knowing in the broader Florence dining set: Cucina and Podere 39 for different price-point comparisons.
Quick reference: Michelin Bib Gourmand 2024 & 2025 | 4.4/5 (2,300+ reviews) | Price: € | Book ahead | Via Pistoiese, 154, Florence | Chef: Paolo Gori
Go with the expectation of a working trattoria, not a polished dining room. Da Burde holds a Michelin Bib Gourmand and a 4.4 rating from over 2,300 reviewers, but the address is near the airport, not the Duomo. The cooking is traditional Tuscan , think grilled Fiorentina steak, classic soups, and home-made pasta , and the wine list is more serious than the price tier suggests. Book in advance; the regulars fill the room faster than you'd expect.
Yes, without qualification. A Michelin Bib Gourmand at a single-euro-sign price point is the precise definition of overdelivering on value. You get a serious Tuscan kitchen, a wine list run by an engaged sommelier, and cooking that has earned two consecutive years of Michelin recognition. For comparison, hitting the same quality bar in central Florence would cost significantly more. The only trade-off is the location, which requires a deliberate trip rather than a casual detour.
Da Burde's format is a traditional trattoria, and the available data doesn't confirm a formal tasting menu. What the Michelin record and regular clientele point to is a menu built around anchors like the Fiorentina steak, house-made pastas, and classic soups. At this price tier, ordering across those categories will give you a fuller picture of the kitchen than a set menu would at a comparable venue. If a structured tasting format is important to you, the €€€€ end of Florence's dining spectrum , Santa Elisabetta or Enoteca Pinchiorri , is the better fit.
The trattoria format and loyal regular clientele suggest the room is not large, and advance booking is strongly recommended for any size of party. For groups, booking well ahead is essential , this is not a venue with spare capacity sitting around. Contact details aren't available in the current data, so booking via a hotel concierge or a third-party reservation platform is the practical route. Groups wanting private dining at this price point in Florence should also consider whether a venue with a confirmed private room option is a safer choice.
Da Burde's menu centres on traditional Tuscan cooking , grilled meat, pasta, and soups , which means dietary flexibility is limited by the nature of the cuisine rather than kitchen unwillingness. If you or someone in your group has significant dietary restrictions, the safest approach is to communicate them when booking. Phone and website details aren't available in the current data, so booking through a hotel concierge who can flag requirements in advance is the most reliable option. For a Tuscan trattoria at this level, don't expect an extensive alternative menu , the strength of the kitchen is its commitment to the tradition.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Da Burde | Tuscan | € | Easy |
| Enoteca Pinchiorri | Italian - French, Italian Contemporary | €€€€ | Unknown |
| Santa Elisabetta | Italian, Creative | €€€€ | Unknown |
| Borgo San Jacopo | Italian, Modern Cuisine | €€€€ | Unknown |
| Gucci Osteria da Massimo Bottura | Modern Italian, Italian Contemporary | €€€€ | Unknown |
| Il Palagio | Italian Contemporary | €€€€ | Unknown |
A quick look at how Da Burde measures up.
Groups are workable here, but advance booking is strongly recommended given the loyal regular clientele that fills the room quickly. The trattoria format suits parties who want a shared, communal table experience rather than a formal private dining setup. check the venue's official channels to confirm capacity for larger parties. The price tier (€) makes it a practical group option without the bill anxiety of Florence's higher-end rooms.
The address — Via Pistoiese, 154 — puts you well outside the tourist centre, close to the city airport and away from anything picturesque. That is partly the point: this is a working trattoria with a grocer's shop attached, a loyal local clientele, and a Michelin Bib Gourmand earned in both 2024 and 2025. Book ahead, go at lunch on a weekday if possible, and order the Fiorentina steak or the house-made pastas, which are the anchors the Michelin notes cite explicitly.
At a single € price tier, it is one of the clearest value cases in Florence: two consecutive Michelin Bib Gourmand awards (2024 and 2025) recognise exactly this combination of quality cooking and accessible pricing. The Bib Gourmand designation exists specifically to flag good food at moderate cost, so the credential aligns directly with the question. If you are comparing it against tourist-facing trattorias in the centre charging similar or higher prices, Da Burde wins on every practical measure.
The menu leans heavily on traditional Tuscan staples — grilled Fiorentina steak, classic soups, home-made pasta — which means the kitchen is oriented around meat-forward, wheat-heavy dishes. Specific dietary accommodation policies are not documented in available venue records, so check the venue's official channels before booking if you have restrictions. Vegetarians or guests with gluten requirements should confirm options in advance rather than assume flexibility from a kitchen built around Bistecca alla Fiorentina.
Da Burde does not operate as a tasting menu destination — the format here is a traditional trattoria, and the Michelin Bib Gourmand reflects that à la carte, everyday-cooking model. If a structured multi-course progression is what you want, Enoteca Pinchiorri is the Florence address for that format, albeit at a significantly higher price point. At Da Burde, order the dishes the kitchen is known for and let the sommelier Andrea guide the wine rather than expecting a choreographed tasting experience.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
