Saporium Firenze

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"Among Florence’s Michelin-starred darlings, Saporium is worth celebrating. The restaurant, which also has a green Michelin clover, looks like a mix between a Renaissance palace and an arboretum, while the food consists of various memorable tasting menus by chef Ariel Hagen. Combining the chef’s passions for fermentation and Italian biodiversity, dishes include taglioni dressed with sambuca flowers and fermented koji crema, risotto with sheep milk kefir and preserved lemon, and squab-filled agnolotti in eel broth. It’s all made with organic ingredients and wild botanicals sourced from Borgo San Pietro’s flagship resort in Chiusdino, a once abandoned Medieval family estate turned luxury villa on several acres of converted farmland. Know before you go: The speakeasy-style lounge next door offers cocktails accented with items like smoked juniper and fermented orange along with snacks like saffron bone marrow arancini." - Coral Sisk

Saporium

"Amid mirrors, crystal chandeliers, and lush greenery in a 1950s-style dining room, a gourmet meal at Saporium feels like a night at the theater. In the open kitchen, chef Ariel Hagen, a homegrown wunderkind, finishes his dishes with a set of perfect gestures one could watch forever—but only until the food is set on the table to amaze with its scents, textures, and flavors, whether from land or sea—even the strictly vegetarian fare leaps off the plate, leaving audiences-slash-diners with the idea that haute cuisine without animal protein is spectacular and well-deserving of an encore. Every ingredient is from Tuscany, organic and seasonal, and often comes straight from the farms and gardens of one of the most luxurious resorts in the region and all of Italy: Borgo Santo Pietro." - Sara Magro

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"Amid mirrors, crystal chandeliers, and lush greenery in a 1950s-style dining room, a gourmet meal at Saporium feels like a night at the theater."

Saporium Firenze

"A delightful small restaurant situated in a building on the Lungarno, close to the beautiful ascent on foot up to Piazzale Michelangelo. Vaulted ceilings and brick walls help to give the dining room a traditional atmosphere, which is enhanced by plants and elegant furniture. Young, talented chef Ariel Hagen delights guests with his highly personalised cuisine, using seasonal produce (such as fresh tagliolini pasta with elderflower) and fermented ingredients from his own workshop. The wine list is of the same high quality as the cuisine, featuring some excellent labels alongside an impressive choice of wines by the glass. In the evening, the Saporium Lounge serves tapas, wine and a selection of cocktails." - Michelin Inspector

A little too old school for our taste, but a Michelin-starred institution.