Simple flavours, precise technique, ingredients chosen one by one

La Falterona's kitchen draws from the Florentine tradition and brings it to the table without compromise. Ingredients arrive fresh every day: the finest Tuscan pecorino cheeses, carefully selected cured meats from the Casentino, Chianina beef, and fresh catch of the day.

Among the first courses, pasta is always made by hand: pappardelle with Chianina ragù, tagliatelle with slow-cooked pork, pici with wild boar sauce.
Among the mains, the Florentine T-bone steak reigns supreme — alongside beef tenderloin, duck breast, and seasonal fish dishes that change with the market.

To finish, our homemade desserts: panna cotta with caramel, chocolate soufflé, and house-made cantucci served with vin santo. Because a meal at La Falterona always ends with a smile.

Some of Our Dishes