"Anyone who's been to Florence has likely been to Cammillo (open since 1945), and they probably still remember deep diving into their signature tagliatelle with cream, prosciutto, and peas, or having a long leisurely bistecca lunch. Now, it skews touristy and it’s a bit harder to get into (book at least two weeks in advance), but the charm and quality are still there. The bow-tied servers are as much part of the restaurant’s history and identity as the food itself, and they’ll never pass up an opportunity to tease you if you order a cappuccino after lunch. Focus your attention on the daily specials and don’t miss anything fried, especially the zucchini flowers and porcini mushrooms. It’s pricier than other old-school Tuscan restaurants, but it’s a Florence institution with a superb bistecca steak—rich, tender, buttery—and an amazing tiramisu." - Georgette Jupe
