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Florence is not to be rushed. It's savored slowly, in a dimly lit room, with a glass of Chianti and a menu that hasn't changed in thirty years.
Florentine cuisine has little in common with what one might imagine from Paris: no gastronomic shows, no carte blanche, no Instagram chefs. Here, what matters is ribollita, peposo, bistecca. These are recipes that have endured for centuries without needing reinvention, passed down by families who, one day, decided they were perfect as they were.
Staying at Anchor, just a stone's throw from the historic center, means having all of this within walking distance. Florence is experienced neighborhood by neighborhood, from the market in the morning to the trattoria in the evening, at a pace dictated by the city itself.
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Morning: coffee before the crowds
Florence, in the morning, still belongs to its residents. The streets smell of coffee and damp stone. It's the perfect time to go to Ditta Artigianale.
Francesco Sanapo brought the codes of specialty coffee to Florence (seasonal beans, careful extraction, service without condescension) at a time when espresso at the counter was still the only local religion. Today, there are seven locations in the city, including Via dei Neri and Via dello Sprone. You can order a cappuccino or a pour-over depending on your mood, enjoy pastries made in-house, and take your time.
The atmosphere is mid-century, relaxed, filled with locals who aren't yet in a hurry.
For those starting out near Sant'Ambrogio, Cibrèo Caffè is another anchor point. Open since 1989, located opposite the restaurant of the same name: red velvet armchairs salvaged from the Teatro della Pergola, period woodwork, original coffered ceilings. Here, you can drink coffee, eat crostini, and watch Sant'Ambrogio market awaken just a few meters away.
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Lunch in Florence: market tables
In Florence, lunch is often the most honest meal of the day. No theatrics: a table, a handwritten menu, and cuisine that starts with the morning's market.
Trattoria da Rocco - Piazza Lorenzo Ghiberti, inside the Sant'Ambrogio covered market since 1987. Today, Rocco's son, Paolo, runs the dining room with the same philosophy: conviviality, freshness, honest prices. Ribollita, pesto lasagna, peposo, house wine by the carafe. You share a table with random neighbors, the atmosphere is noisy and warm: exactly what a market trattoria is supposed to be. Service until 2:30 PM, no dinner.
Cibrèo - A neighborhood institution since 1979, now managed by Giulio Picchi and chef Oscar Severini. The name comes from an ancient Florentine dish made with poultry offal, emblematic of simple, generous cuisine. The menu changes with the seasons: crispy veal tongue, tagliolini cacio e burro recognized by The New York Times as among Italy's 25 best pasta dishes. The Via del Verrocchio dining room is where Florentines have gathered for forty years. For a more accessible version, Il Cibreino occupies the adjacent room: same cuisine, same philosophy, a lighter bill.
Dinner: tables for lingering
Trattoria Sostanza - Via della Porcellana, since 1869. Nicknamed il Troia by regulars. White tiles, family photos on the walls, communal marble tables. The menu is short: tortini di carciofi, pasta with ragù, bistecca alla fiorentina, and especially the pollo al burro, a chicken breast pan-fried in still sizzling brown butter, served bubbling at the table. The kitchen doesn't have a fancy counter to show off: just a stove and a wood-fired grill. You walk past it to go to the restroom, and you understand everything.
Trattoria La Casalinga - Via dei Michelozzi, a stone's throw from Piazza Santo Spirito, since 1963. Graziella Carrai cooks, Paolo Carrai welcomes guests. The menu changes daily and seasonally. Prices remain fair, portions generous. The queue outside the door before opening is a clear sign: people don't come here by chance. Even as Oltrarno gentrifies, La Casalinga holds its ground.
Da Burde - You have to leave the historic center to find Via Pistoiese 154: far from the museums, in a neighborhood not known to tourists. A trattoria since 1901, still run by the same family, with the rare distinction of also being a grocery store. The cuisine is generational: pappa al pomodoro, ribollita, acquacotta alla maremmana, bistecca alla fiorentina. And a wine cellar with 700 references managed by Andrea Gori - Michelin Bib Gourmand, themed tasting evenings. One of the best reasons to make the detour.
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What to know before you go
Florence is not a city where reservations are optional. Most good restaurants fill up several days in advance, sometimes a week for Sostanza or Da Burde. You need to call, and from the very first interactions, immerse yourself in the unique atmosphere of Florentine restaurants. If the service might seem abrupt in market trattorias: it's not indifference, it's just the pace of the house!
Anchor, a natural starting point
Staying at Anchor in Florence means having access to all of this on foot: Sant'Ambrogio market in the morning, Cibrèo or da Rocco for lunch, Sostanza or La Casalinga for dinner, and Oltrarno to cross on your way back. An apart-hotel that integrates into the city as a base — not as a temporary stop.
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FAQS
You can book directly online in a few clicks from our site. All you have to do is select your destination, dates and the type of apartment you want. You have immediate access to availability and the conditions associated with your reservation.
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