Buca Mario, Florence
Open since 1886 in a vaulted cellar just steps from Piazza della Repubblica, Buca Mario is Florence's oldest restaurant and the place to eat the dishes that define Tuscan cucina — not reinvented, not deconstructed, just cooked with the confidence of 130 years of practice.
What to Order
Start with a crostino nero — chicken-liver pâté on grilled bread — which has been on the menu here longer than most countries have had electricity. Follow it with ribollita, the thick bread-and-cavolo nero soup that is the soul of Florentine peasant cooking.
The main event is the bistecca alla Fiorentina: a T-bone from Chianina cattle, at least 4 cm thick, grilled over oak charcoal to a charred crust and a blood-red centre, served for two and priced by weight (expect €50–70 for a full steak).
Finish with cantucci di Prato dunked into a small glass of Vin Santo — the ritual ending to any serious Florentine meal.
The Room and the Wine List
The dining room is a series of low brick vaults hung with antique copper pots and old Florentine prints — it feels like eating inside the city's history, which in a sense you are.
The wine list leans heavily and correctly on Chianti Classico and Brunello di Montalcino; the sommelier is happy to recommend a half-bottle if you are dining solo or just want a taste of the region's best.
Book ahead, especially for Friday and Saturday evenings; the restaurant is popular with both Florentines and well-informed visitors who know that longevity in the restaurant business here means the food has genuinely earned its place.
More of Tuscany
Discover where to stay, what to do and the best deals for your trip.
Explore Tuscany →
