Zuppe fiorentine
Ribollita and pappa al pomodoro embody the peasant heritage of Tuscan cooking, made with stale bread, vegetables and a generous drizzle of extra virgin olive oil.
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Dining · Firenze (FI)
Florentine osteria since 1945 with a historic wine window and traditional Tuscan cooking
Eccellenza Italianacertificata 2026–2027ID 20676
Read on
The place
In the heart of Florence's historic centre, Osteria Belle Donne holds onto a story that began in 1945 with the sale of oil and wine from the Viviani della Robbia estate. Transformed into an osteria in 1985, it keeps the Florentine tradition alive through its famous buchetta del vino, the historic little window from which glasses of aperitivo are still served today. The kitchen honours the Tuscan classics: ribollita, pappa al pomodoro, bistecca alla fiorentina, pappardelle al cinghiale. A special section is dedicated to truffle, with taglierini, risottos and fine meats.
At the table
Via delle Belle Donne has preserved an address since 1945 that has spanned eighty years of the city's history, from the flood of 1966 to the present day.
Why you can trust it
Osteria Belle Donne is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
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Location
Osteria Belle Donne is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Ribollita and pappa al pomodoro embody the peasant heritage of Tuscan cooking, made with stale bread, vegetables and a generous drizzle of extra virgin olive oil.
The traditional first course of Tuscan hill country cooking, with wide egg pasta and a slow-cooked wild boar ragù.
The signature cut of the Tuscan table, served in keeping with the tradition of the city that lends it its name.
Baccalà alla livornese reflects Tuscan tradition's ties to coastal recipes, cooked with tomato and Mediterranean flavours.
The classic preparation of the fifth quarter, cooked with tomato and served dusted with parmigiano, a legacy of the city's popular kitchens.
A dedicated section brings out the truffle in taglierini, carpaccio, risotto with gorgonzola and radicchio, and fillet with fresh truffle, celebrating this treasure of the undergrowth.
The figures
What visitors say
«In the heart of Florence, an elegant restaurant combining a refined atmosphere with excellent cooking. Impeccable service, kind and professional staff.»
«A small, characterful place, courteous service, classic dishes such as crostini, pappa al pomodoro and ribollita, all delicious.»
«A little gem! A very intimate style, perfect for a romantic dinner. Both the setting and the welcome were excellent.»
«Right in the city centre, a refuge for good food and warm hospitality from very kind staff. We enjoyed some excellent dishes.»
Reviews appear in the language each guest wrote them in.