IL CIBREO
We suggest you visit IL CIBREO for a heart-warming and intimate
dinner yet casual and comfortable. Going along with the Chef’s
fantasy, the menu of Cibreo Restaurant essentially flows with the
seasons. While transition occurs smoothly throughout Winter,
Spring, Summer, and Fall, the menu changes slightly every month,
week or day. Il Cibreo’ suppliers are fishermen from the Tuscan sea,
farmers from nearby villages and hundreds of other suppliers with
whom they are constantly in touch with.
Since September 8th of 1979, Il Cibreo supports shepherds’ work
and their cheeses, butchers and their meats, the best pasta makers
from Puglia region, lemon producers from Sicilia, “Clementini” tan-
gerine growers from Calabria, and professional truffle diggers from
San Miniato and Piedmont.
Francesca from Pantelleria provides the oregano and it is one of
their “most ancient” suppliers together with many wine producers
that follow and constantly inspire their work.
They leave out of their kitchen vacuum packed or deep frozen
foods, a healthy and amazing philosophy.
FIRENZE WHERE TO EAT
Il Santo Bevitore
The restaurant Il Santo Bevitore is, undeniably, one of Florence’s
best restaurants in regards to the quality of the food, the vast selec-
tion of wines and the inviting atmosphere. It has a very cosmopol-
itan design and it is located in the heart of the Santo Spirito area.
The owners Marco and Martina Baldesi and Stefano Sebastiani
were childhood friends who grew up together in the Oltrarno and
they have nurtured a passion for scrumptious food through their
teenage years. The restaurant serves Mediterranean dishes and
its suppliers are local farmers and seasonal producers. The menu
changes every three months.
Chef Luca Marin keeps an eye on quality while supporting the
neighbourhood economy. The greengrocers from Santo Spirito and
from San Frediano supply the restaurant with fresh fruit and vege-
tables, and every ingredient used in the kitchen. Their products are
handpicked by artisan food producers of high-quality, from across
Italy. Some examples of this are their delicious pecorino cheeses
from Tuscany and Sardinia and their mouth-watering salamis from
the Bottega of an artisanal producer in Gubbio, Umbria.
Their cellar boasts over 200 different wines, mostly from Tuscany
and the rest of Italy, but also from France.
When the owners opened the restaurant, 14 years ago, they asked
a group of their friends to help them clean the storefront, paint
the walls and turn the grimy interior into a real restaurant. It has
maintained the same simple yet elegant decor since its beginnings,
composed by dark wood tables and paper placemats.
A must-go for all foodies!
