Zibibbo 2.0

Zibibbo 2.0 Restaurant Review:

Moving from the hills in Careggi outside of Florence, Ristorante Zibibbo, now Zibibbo 2.0, found its current home on a miniscule piazza in the center of the city. It’s the same place with the same chef, Hiroshi Tachikawa, and owners, Marco and Alessandra Nardi. A courtyard where guests may dine if the weather permits gives way to the three rooms of the restaurant, one of which is more elegantly furnished with wood floors and pastel colors. The kitchen is mainly Tuscan with Sicilian overtones, exemplified by the octopus salad. Other signature dishes include the typical starter of liver pâté but with an orange sauce on brioche, and for the main course, an escalope of foie gras or a boneless stuffed quail. For fish lovers, the fish soup "Zibibbo 2.0" is recommended. Dessert could be the tarte Tatin with pears or a choice of homemade ice creams. The wine list has a large selection of sparkling options from Italy, such as a Millesimato and a Vintage Riserva from Franciacorta, as well as a few Champagnes from France.