Buca Mario
Founded in 1886 in a vaulted medieval cellar steps from Piazza della Repubblica, Buca Mario holds the title of Florence's oldest restaurant — and unlike many legacy institutions, it still earns its place at the table with honest Tuscan cooking and a wine list anchored in Chianti Classico and Brunello.
What to Order
Start with the crostini neri — chicken-liver pâté spread on grilled bread, a dish that has appeared on this menu for over a century. Follow it with pappardelle al cinghiale (wide ribbon pasta with wild boar ragù) or the ribollita, a thick bread-and-cavolo-nero soup that improves on reheating and is done here with restraint and depth.
The bistecca alla Fiorentina is the main event: a T-bone from Chianina cattle, sold by weight (typically 800g–1.2kg), cooked rare over charcoal and served with a wedge of lemon and nothing else. Sharing between two is standard; ordering it well-done is, diplomatically, not advised.
The Room and the Atmosphere
The dining room occupies a 13th-century cellar with barrel-vaulted ceilings and walls hung with vintage photographs of Florence. It feels genuinely historic rather than artificially rustic — the kind of room where Florentine families have celebrated graduations and anniversaries for generations.
Service is formal by Florentine standards but not stiff. The sommelier will steer you well if you ask for a recommendation under €40; the house Chianti is reliable and fairly priced.
Booking and Budget
Reservations are strongly recommended for dinner Thursday through Saturday. Lunch on weekdays is quieter and the fixed-price lunch menu (two courses plus water and coffee, ~€22) represents excellent value in this part of the city.
Buca Mario sits on Piazza Ottaviani, a 3-minute walk from Piazza della Repubblica and 2 minutes from Santa Trinita bridge — easy to fold into an afternoon of sightseeing.
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