Essenziale
Santo Spirito
Simone Cipriani's open-kitchen counter cooking by Cestello
Peruvian-Nikkei cooking that grew from a cevicheria into a gourmet destination
Chef Francys Salazar turned a tiny cevicheria into one of Florence's most exciting non-Italian kitchens, blending Peruvian flavours with Japanese Nikkei technique across ceviche, tiradito and slow-cooked plates. A lower-floor bar, Fragmentos, pours signature cocktails alongside small portions. Set out toward Porta al Prato, it rewards the trip for the cosmopolitan palate.
Reporter Gourmet / Cook_inc. featured
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