Saporium Firenze

Amazing experience. They have a special vegetarian menu which all comes from their farm to table mission. Each dish was well thought out and not a typical vegetarian substitute as we’ve had at other Michelin star restaurants. The staff was amazing and the chef Ariel also came by to introduce himself which was very thoughtful. If you are Florence (and especially if you are vegetarian) this is a must try!

Saporium is one of those restaurants where the Chef seems to have forgotten a basic truth: a restaurant exists to serve guests — not the other way around. Yes, creating a special atmosphere and crafting a unique concept is great. But when that becomes more important than the guest experience, something’s gone wrong. We spent €742 on an 8-course tasting menu for two people. The first half was excellent: • Welcome bites • Bread 1. Antipasto (Snail) – absolutely amazing 2. Risotto – very nice, perfectly balanced 3. Pasta – a great addition, light and flavorful 4. Veal – rich taste, beautifully prepared Up until this point, we were extremely happy. But then things took a negative turn: 5. Manzo – disappointing. A slimy, tiny portion of beef with an almost invisible veggie 6. Pre-dessert – a single Magnum-style ice cream bite 7. Main dessert – sponge cake drowned in plain milk with a splash of alcohol 8. Post-dessert – a couple of bonbons For a Michelin-starred restaurant, dedicating nearly 40% of the menu to dessert is baffling. Post-dessert should be a kind gesture — not a counted course. This feels like a cheap solution for this money. When we asked about the missing eighth course, the deputy manager told us the bread was one of the courses, because “the Chef considers it a separate plate.” Sorry — that’s not how tasting menus work. The wine list looks impressive — but prices are outrageous. €450 for a bottle of Ornellaia? Completely out of touch. To make matters worse, the closing vibe was cold. One staff member, the guy with long curly hair, literally kicked us out... With this ending, Saporium Firenze felt more like a stage for the Chef’s ego than a place for genuine hospitality. I regret coming here. PS: The €200 deduction in the bill photo is just the prepayment required to book.

Just had a birthday dinner here. Honestly one of the best meals I've ever had. The entire staff was attentive, well informed about the food and wine and made us feel very welcome from the moment we walked in. George, the mixologist, started the night off right with some amazing cocktails. From there, we moved on to the tasting menus and some wine recommendations that hit just right for all of us. While the portions might seems small, working through the entire tasting menu left all five of us full, content, happy, and more than a little sleepy. All in all, this was a fantastic experience and one I'll cherish for years to come.

Truly one of the best meals of my life — if not the best. The pigeon agnolotto with caviar and cream is a dish I’ll be dreaming about until I can come back one day. The atmosphere is so beautiful and the pace of the meal was perfect. The chef’s tasting menu was like if an enchanted forest made you a meal — everything didn’t just feel nature-inspired but intertwined with it. Thank you to the entire team for creating such an experience!

This was one of our best meals in Florence. The staff and kitchen take great care in providing a complete dining experience. The food is farm to table and tries to go for very inventive plating and presentation as well as bold taste. The food is outstanding but we can't wait for the young chef to continue to mature so will be back here in 5 years to try it again. We got 2 different tasting menus to try an array of dishes and will say the chef does the meat one better than the seafood based one. The service was very attentive, unintrusive and exceptional.

The restaurant is by the river, the blue atmosphere has a feeling of entering a forest, the food is creative and tasty, well deserved one Michelin star and Condé Nast Traveller list, I will be back here and the overall service was excellent. It's worth mentioning though that the sommelier was very unfriendly, not pronouncing the word correctly when I tried to enquire what Franciacorta I could recommend, after all the word isn't in English either, and then he acts like he's educating unseasoned rednecks to tell you that proseco isn't champagne! Of course, being a food and wine lover knows the difference between them, and being in rather than France, I enquired at the back of the order if this Franciacorta was dry? He indifferently said that all Franciacorta are dry, and when nearing the end of the dessert, quickly collected the glasses and had no dessert wine pairing suggestions, very unprofessional and impolite.

Presentation and service deserving of its Michelin star!! Nikola, Ricardo and chef Ariel 👍🏻 each dish was professionally served with Ariel’s finishing touch and described by Ricardo. Flavour can be confusing as there are too many different components in play. Sommelier was very knowledgeable and service was impeccable. The butter and bread is to die for!! Loved the kale risotto! Scampi had a nice charred flavour. Interesting presentation of the desserts!

Wow! We had a spectacular evening here. The food was creative and delicious. The attention to detail was exceptional. The staff was welcoming and extremely professional without being stuffy. General manager (Riccardo Femia) and his colleague Blanca took fantastic care of us. Sommelier JeanPierre Reeding guided us through a remarkable pairing experience featuring eclectic wines from small family owned wineries. I own a winery (Flanagan Wines) in Sonoma County and I have the opportunity to dine at some of the greatest restaurants in the world. This was one of the best dining experiences of my life!