Last Visit: February 2025
Price: €€€€/€€€€€
My Rating: 8/10
Website: https://latinifirenze.com/
Phone: (+39) 055 210916
Hours: Closed on Mondays, closed for lunch from Tuesday to Friday
Florentine cuisine, like all regional Italian cuisines, boasts numerous excellences, but among lampredotto, ribollita, and pappa al pomodoro, there is one dish that stands out unmistakably and towers above all others: bistecca alla fiorentina. And when it comes to bistecca alla fiorentina, there's one restaurant that, for over a century, has stood out as the ultimate temple of this iconic dish: Il Latini.
In this post, I’m not suggesting a hidden gem I discovered during my travels, but rather sharing my personal review of the most obvious restaurant one could mention when talking about Florence. Located on Via dei Palchetti, just a few steps from Piazza della Repubblica, this historic trattoria embodies the essence of Florentine cuisine with dishes that tell stories of authentic flavors passed down through generations.
The History of Il Latini: A Symbol of Florence
Founded by Narciso Latini and now managed by his grandson Torello, Trattoria Il Latini is more than just a restaurant—it’s a piece of Florentine history. The atmosphere is rustic and welcoming, with long communal tables, hams hanging from the ceiling, and decor reminiscent of old Tuscan taverns. The informal setting encourages interaction among diners, recreating the ancient tradition of convivial trattorias.
Here, there’s no staged setup designed to cater to tourists’ expectations of what a traditional trattoria should look like. Il Latini is simply authentic, unchanged for decades in its traditional simplicity.
The Cuisine of Il Latini: An Explosion of Tuscan Flavors
The strength of Il Latini lies in its strict adherence to Tuscan culinary tradition, with absolutely no concessions to innovation. Here, every dish is a celebration of the region's genuine flavors, prepared with fresh, high-quality ingredients. But more than flavors, it’s tradition and authenticity that are truly celebrated.
The menu offers a wide selection of typical dishes (have a look to my post about the tuscan cuisine to understand all the regional dishes), including:
Crostini Toscani with chicken liver and spleen pâté, a rustic appetizer with bold, distinctive flavors.
Pappa al Pomodoro and Ribollita, traditional soups made with simple yet flavorful ingredients.
Trippa alla Fiorentina, a dish that tells the story of Tuscany’s humble culinary roots, elevated by slow, expert cooking.
Bistecca alla Fiorentina, the restaurant’s true masterpiece, grilled over an open flame following tradition, with a crispy crust on the outside and juicy, pink meat on the inside.
During my last visit, although my partner insisted we shouldn’t "spoil our palate" with a first course and should focus exclusively on the fiorentina, I felt compelled to honor a personal ritual I follow whenever I’m in Tuscany: ordering a dish of either pappa al pomodoro or ribollita. This time, I went with the latter—a ribollita I’d rate an 8 out of 10. Well-prepared, slightly too liquid, flavorful and tasty, though perhaps just missing a touch of quality in the ingredients and aromas to earn a higher score.
The Florentine Steak at Il Latini: A Testament to Tradition
The bistecca alla fiorentina is offered in two versions: "nella costola" (rib steak) and "nel filetto" (T-bone). Both cuts are distinguished by the extraordinary quality of the meat and impeccable grilling, which enhances the natural flavor of the beef.
The menu could easily be the same one I hesitated over as a child learning to read, visiting Il Latini with my uncles more than forty years ago. I can confidently say that in nearly half a century, nothing has changed. An analytical and philological glance reveals that, half-jokingly—but with far more seriousness than jest—the menu repeats twice that the fiorentina is served only, exclusively, and strictly rare.
Anyone familiar with Tuscany knows that restaurants serving bistecca alla fiorentina fall into three categories:
Those who joke about the fact that fiorentina should only be served rare but, reluctantly and with a witty remark, will cater to requests for a well-done steak.
Those who might even kick you out (with strong words) if you dare ask for a well-done fiorentina.
Those who strictly do not compromise on cooking times, offering only one doneness—the only one that matters.
Il Latini proudly belongs to this third category.
Regarding the choice between "alla costola" and "nel filetto," while Il Latini automatically serves the tenderloin cut in its tasting menu, I firmly belong to the camp that believes the rib steak (costata) is superior—richer in flavor. The tenderloin, in my opinion, is more of a concession to those who prioritize the meat’s tenderness over its taste.
Our fiorentina was served at just the right moment—not too quickly, which might have felt rushed, nor so slowly that we’d be tempted to fill up on bread. The serving temperature was perfect; I believe the steak was allowed to rest for a few minutes after coming off the grill, letting the juices redistribute evenly. It arrived warm, not scorching hot—ideal for savoring from the very first bite.
The cut itself was a 1.4 kg rib steak, a small “brontosaurus chop” meant for two people.
In my opinion, the grill temperature might have been slightly too high. The crust was just a bit tougher than ideal—preserving the tenderness of the interior, yes, but bordering more on cauterization than achieving a perfect Maillard reaction. Nothing critical, but it felt like the limit had been slightly exceeded. Some areas were overly charred, starting to develop a faint bitterness.
As soon as I slid the first slice with my knife and fork to serve it, the interior released a single teardrop of blood—a sign that the meat couldn’t have been cooked more perfectly. The inside was flawlessly done.
The cut of meat was of medium-high quality. It wasn’t one of those intensely marbled steaks you might find in trendy butcher shops, priced like a Bugatti, nor was it the most tender fiorentina I’ve ever had. However, the contrast between the crust—almost crispy in places—and the interior, tender though not melt-in-your-mouth soft, was incredibly flavorful.
The outer layer of fat had a slightly firmer texture, but its taste was excellent, likely due to a generous aging process. This expert dry-aging was evident not just in the fat but also in the meat itself, which was rich and flavorful—not solely because of the perfectly balanced seasoning with salt and pepper, but thanks to the meat’s inherent quality.
The contrast between the crust, which as mentioned was just slightly overdone, and the perfectly cooked interior created delightful notes of hazelnut and smokiness, harmonizing beautifully with the savory seasoning.
If I had to point out a flaw, perhaps it lies in the leaner quality of the meat. I’d speculate that cuts with more visible marbling and a richer fat content are more expensive, and for cost-efficiency, the average customer is served an excellent, above-average cut—but not one of absolute, top-tier excellence.
With a hint of disappointment, I noticed that—with the charming exception of a young woman at a nearby table who boldly lifted her petite "brontosaurus steak" to eat it with her hands (adorable!)—most diners were sending back their fiorentina only partially eaten.
I would therefore like to proudly emphasize that the fiorentina my wife and I enjoyed was returned to the restaurant in the following condition:
In addition to the fiorentina and the ribollita, our meal was accompanied by a side dish that turned out to be a pleasant, unexpected delight: a charred onion, seasoned with a blend of herbs—thyme, rosemary, and marjoram, I’d guess, though I could be mistaken. Its bold, smoky flavor paired beautifully with the meat, adding a fresh and aromatic contrast.
For dessert, we had a panna cotta, which I found just below average, mainly due to an overpowering vanilla aroma that masked its delicate creaminess. However, the meal concluded on a more traditional and satisfying note with an honest portion of cantucci served with a glass of vin santo, a classic Tuscan finale that never disappoints.
Authenticity as a Philosophy
What makes Il Latini unique in Florence’s culinary landscape is its ability to stay true to its roots. Despite the growing influx of tourists, the trattoria has resisted fleeting trends, preserving the authenticity of its culinary offerings. Every dish reflects a deep passion for tradition and meticulous attention to detail, from the careful selection of ingredients to the preparation process.
The Service: Tuscan Warmth and Hospitality
Service at Il Latini is quick and efficient, with friendly staff who are knowledgeable about the menu and ready to guide guests through a genuine gastronomic journey. The informal setting and communal table arrangements encourage interaction among diners, creating a warm, convivial atmosphere.
The waitstaff are cheerful, attentive, and courteous—something not always guaranteed in Florence, where the local demeanor can sometimes come across as stern, occasionally tipping into brusqueness, especially towards tourists. This makes the genuine hospitality at Il Latini all the more appreciated, particularly considering the fast-paced, high-pressure environment of such a renowned establishment, where it would be easy to rest on their laurels, relying on the constant flow of clientele.
Pricing: Quality Comes at a Cost
While the quality of the cuisine and the authenticity of the experience partly justify the bill, it’s worth noting that Il Latini’s prices are on the higher side compared to the average Florentine trattoria. The bistecca alla fiorentina, for instance, ranges from €50 to €60 per kilogram, while appetizers hover around €12.
The meal described in this post—consisting of a plate of ribollita, a fiorentina for two, a charred onion side, a panna cotta, a portion of cantucci with vin santo, and half a bottle of Brunello di Montalcino Castello Banfi—came to €164. However, it’s important to recognize that at Il Latini, you’re paying not just for an excellent meal, but also for the reputation and the intangible value of an establishment that has become a local gastronomic institution. Even the “Florence brand” itself adds something to the price tag.
Where to Eat Fiorentina in Florence: Trattoria Il Latini
In conclusion, Trattoria Il Latini is a place that deserves to be visited at least once in a lifetime, especially for those who appreciate authentic Tuscan cuisine. If you’re in Florence and looking for a place to eat a Fiorentina like the locals, this is the natural choice.
The quality of the ingredients, the expert craftsmanship in preparing the dishes, and the vibrant, convivial atmosphere make every meal a unique experience. Despite the high prices, the satisfaction for your palate and the opportunity to immerse yourself in a piece of Florentine history make Il Latini an unmissable stop for food enthusiasts and lovers of tradition.
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