Top 10 Best Places for Pasta in Florence

Last updated: October 2026

Florence is known for steak and ribollita, but its pasta is just as good if you know where to sit down. The best pasta in Florence comes from small family trattorias and osterias that roll pici by hand, simmer ragù slowly and change the menu with the market.

If you want the best pasta in Florence, start with a lunch at Trattoria Mario or Sergio Gozzi, then book an evening at Trattoria 4 Leoni or Il Santo Bevitore. Between them you will taste hand-rolled pici, wild boar pappardelle and filled pasta in rooms that locals still use.

This guide covers ten places across the centre, San Lorenzo and the Oltrarno, each with a practical box. After the list you will find a short glossary of pasta shapes, notes on booking and tipping, and ideas for one, two or three days of eating. For wider trip planning, the official Visit Tuscany site is a useful starting point, and our guide to the best places to eat in Florence covers restaurants beyond pasta. Trattoria details change often, so check opening days and booking rules before you go. Where something could not be confirmed, this guide says so.

Quick answer: Where is the best pasta in Florence? For a classic lunch, try Trattoria Mario or Trattoria Sergio Gozzi near the central market. For an Oltrarno dinner, choose Trattoria 4 Leoni, Il Santo Bevitore or Trattoria Cammillo. For watching pasta being made, go to Tamerò on Piazza Santo Spirito.

Quick comparison: best pasta in Florence

1. Trattoria Mario

Trattoria Mario is the classic Florentine lunch: shared tables, a short menu and food made for people who work all morning. It sits on Via Rosina behind the central market in San Lorenzo, and guides describe it as lunch-focused, cash only and run without bookings. Most sources say it closes on Sundays and for part of the summer.

The menu changes daily, so what you eat depends on the day. Regulars talk about the slow-cooked ragù when it is on, and ribollita and other Tuscan staples appear often. Do not expect a long list of pasta shapes. Expect a handful of dishes cooked well and served quickly, with wine by the glass or carafe and a paper tablecloth feel.

The room is small, and strangers share tables, which is part of the charm. Service is brisk and friendly, and the food arrives fast. It is not the place for a long, quiet meal, but it is one of the best-value lunches near the market and a good way to meet the city’s working rhythm.

Queues form before the doors open, so plan around that. Guides suggest arriving early, because later arrivals may wait a long time or miss a table altogether. Take cash, and check opening days before you go, because sources disagree on whether it opens for any evening service.

• How to get there: A few minutes on foot from the central market or Santa Maria Novella station.
• How long to spend: About an hour.
• Best time to go: Weekday lunch, arriving before the doors open.
• Tip: Bring cash and be happy to share a table.

2. Trattoria Sergio Gozzi

Trattoria Sergio Gozzi is the other great San Lorenzo lunch, and many regulars prefer it for the pasta. It stands on Piazza di San Lorenzo, a stone’s throw from the market stalls, and it has been serving Tuscan food since the early twentieth century. Guides describe it as now run by the fourth generation of the Gozzi family.

Reviewers single out the hand-rolled pici and the ravioli, and describe sauces that are simple and well judged rather than rich. Classics such as peposo, ribollita and pappa al pomodoro sit alongside the pasta, so it is easy to share a few plates. The pici are thick, chewy strands, and a plain tomato or meat sauce suits them best.

It is lunch only, according to most guides, and it closes on Sundays. Sources disagree on whether it takes reservations, so phone ahead if you want to be sure, and otherwise turn up early or accept a short wait. The room is plain and busy, with the sort of service that moves quickly because everyone is hungry.

Prices are generally described as friendly for the centre of a city this popular. Because the piazza is next to the San Lorenzo leather stalls and the Medici Chapels, it also makes a handy stop between sightseeing and shopping. Ask what is fresh that day and let the staff steer you, as the menu follows what is available.

• How to get there: On foot from the Duomo or the central market, about ten minutes.
• How long to spend: One hour.
• Best time to go: Early lunch on a weekday, to avoid waiting.
• Tip: Order pici if they are on the menu, then share a second dish.

3. Il Latini

Il Latini is the big, noisy, convivial Florence dinner, with family tables and a menu of Tuscan classics. It is on Via dei Palchetti, close to the shopping streets, and the Latini family has run it for several generations. Sources differ on the exact founding date, so treat any single year with caution, but it has certainly been part of the city’s eating scene for a long time.

The restaurant is better known for bistecca, ribollita and pappa al pomodoro than for pasta alone, and Michelin has included it among its picks of Florence trattorias. Even so, it is a good choice if you want a pasta course within a full Tuscan meal. Start with a Tuscan soup or a pasta, then share a main, and let the waiters bring wine to the table in the traditional way.

The atmosphere is the point. Rooms are crowded, tables are shared, ham hangs overhead and the staff keep up a steady patter. It suits groups and first-time visitors who want to see old-school Florence in action rather than a quiet, modern dining room.

Reservations are strongly advised, especially for evenings and weekends. Be prepared for a long, leisurely meal, and check current serving times when you book, because they have changed over the years.

• How to get there: On foot from Santa Maria Novella station or Piazza Santa Trinita, about ten minutes.
• How long to spend: Two hours or more.
• Best time to go: An evening booked well ahead.
• Tip: Share dishes and ask the staff what the kitchen is proud of that day.

4. Osteria del Proconsolo

Osteria del Proconsolo is a handy pasta stop close to the Duomo, where handmade gnocchi is the dish people mention first. It stands on Via del Proconsolo, on the route between the cathedral and Santa Croce. Guides describe a warm, close-set room and a menu of familiar Tuscan dishes.

The standout is gnocchi in a gorgonzola and radicchio sauce, which one food guide calls some of the best homemade pasta in the city. Reviewers also mention pappardelle with wild boar ragù, truffle tortellini and lasagne, so there is plenty for different tastes. If you only try one thing, the gnocchi is the safest bet, because it comes up again and again in recommendations.

The location makes it one of the most practical places to eat pasta near the main sights. You can reach it quickly after climbing the Duomo or visiting the Bargello, and it is open through the day according to one listing, though you should check current hours. That helps if you eat at off-peak times, when the rest of the centre is shut between lunch and dinner.

Tables are tight, so it can feel lively and rushed at peak times. Booking is wise for dinner and for groups, and a walk-in at an off-peak hour is easier.

• How to get there: On foot from the Duomo or the Bargello, about five minutes.
• How long to spend: An hour to an hour and a half.
• Best time to go: A late lunch or an early dinner.
• Tip: Try the gnocchi, then share a second pasta to compare.

5. Il Gatto e la Volpe

Il Gatto e la Volpe is the place to go when you want a generous plate of pasta at a fair price. It sits on Via Ghibellina, in the Santa Croce area, and it is a traditional Florentine osteria in a stone-vaulted setting. Visitors often describe the portions as large.

Reviewers mention pappardelle with a wild boar sauce, linguine with a pistachio cream and speck, and gnocchi, and some note that you can add truffle to pasta dishes. One guide singles out a penne dish with a vodka sauce as unusual for Florence. The menu leans on comfort rather than strict tradition, which suits travellers who want familiar flavours as well as local ones.

The restaurant is popular with visitors, so it fills at peak times, and online booking is advised for dinner. Service is described as friendly and quick. It makes a good choice after the Santa Croce church, or for a late lunch when you want something filling before an afternoon of museums.

Because it is relaxed and good value, it also works well for families and groups. Pasta lovers who want something more rustic than refined will usually be happy here.

Opening hours are reported as long, with food through the day, but sources differ slightly, so check before you set out.

• How to get there: On foot from Santa Croce or the Duomo, about ten minutes.
• How long to spend: One to one and a half hours.
• Best time to go: Early dinner, with a booking.
• Tip: Order one pasta each and share a wild boar dish for the table.

6. Osteria Vini e Vecchi Sapori

Osteria Vini e Vecchi Sapori is a tiny, market-led osteria a block from Palazzo Vecchio, and the menu changes with what the cooks find. It is on Via dei Magazzini, one of the narrow streets behind the square, and guides describe it as a small one-room place that is often fully booked.

Time Out has named paccheri with courgette flower and saffron as its most famous pasta, with slow-cooked duck ragù close behind, and duck pappardelle appears in several reviews. One guide also lists pici with a garlic and tomato sauce, though because the menu follows the market, none of these dishes is guaranteed on the day.

That seasonal approach is the appeal. You are eating what the kitchen found that morning, in a room with a handful of tables, wooden shelves and bottles of wine. It is a good choice when you want something a little more personal than the large trattorias nearby.

Reviews warn that reservations matter, and that a cover charge per person is added to the bill, which is normal in Florence. Opening days vary between sources, with some saying it closes on Sunday, so call ahead or check a current listing before walking over.

Its position makes it ideal for lunch after the Uffizi or the Piazza della Signoria, when you want a calm room away from the crowds.

• How to get there: On foot from Piazza della Signoria, about two minutes.
• How long to spend: One to one and a half hours.
• Best time to go: A booked lunch or early dinner.
• Tip: Ask which pasta is new on the menu today.

7. Trattoria 4 Leoni

Trattoria 4 Leoni is an Oltrarno favourite on Piazza della Passera, with a menu that mixes Tuscan classics and a few memorable pasta dishes. It stands on Via de’ Vellutini, a short walk from the Pitti Palace, and its outdoor tables on the little square are popular in warm weather.

Reviewers consistently point to the filled pasta with pear and taleggio, sometimes served with asparagus when in season. It is a sweet and savoury combination that stays in the memory, and it shows that Florentine kitchens can be creative within a traditional frame. Peposo, the slow-cooked peppery beef stew, is also well regarded if you want to follow the pasta with a main.

The restaurant has been described as a good place for pasta in summer, when you can eat outside. In cooler months the indoor rooms are cosy and busy, and booking is recommended either way. Hours are reported as long, with food through much of the day, but sources differ, so confirm before you go.

The square itself is quiet and pretty, away from the main tourist route, so the whole experience feels more local than a table near the Ponte Vecchio. It pairs well with a walk around Santo Spirito or the Boboli Gardens, and it is an easy place to linger over a second glass of wine.

• How to get there: On foot from the Ponte Vecchio or the Pitti Palace, about ten minutes.
• How long to spend: One and a half hours.
• Best time to go: An early evening table on the square, booked ahead.
• Tip: Ask which filled pasta is on the menu that day.

8. Tamerò

Tamerò is the place to watch your pasta being made, right on Piazza Santo Spirito. Staff work at the front of the restaurant, rolling and cutting pasta where passers-by and diners can see. Guides describe a narrow, industrial-style room with outdoor tables facing the church.

The menu is built around fresh pasta. Reviewers mention black ravioli coloured with cuttlefish ink and filled with potato and lemon, and pici with a choice of sauces. Dishes are priced in the friendlier end of the range for a central location, which makes it popular with younger travellers and anyone who wants a quick, flavourful meal.

The mood is casual and a little rough around the edges. Some reviewers find service uneven, while others praise quick, friendly staff, so go with relaxed expectations. If you want an outdoor table, calling ahead is the best idea, because the seats on the square fill quickly on warm evenings.

Santo Spirito is the Oltrarno’s social heart, with bars, a small market on some days and a lively evening scene, so you can eat here and then stay out. It also pairs well with a drink at one of the neighbourhood’s wine bars after dinner. Founding dates differ between sources, so there is no firm figure to quote, but it has built a steady following over more than a decade.

• How to get there: On foot from the Ponte Vecchio or Ponte alla Carraia, about ten minutes.
• How long to spend: One hour.
• Best time to go: Early evening, before the piazza fills up.
• Tip: Call ahead for an outdoor table in good weather.

9. Il Santo Bevitore

Il Santo Bevitore is a Santo Spirito bistro with seasonal pasta and a serious wine list. It is on Via di Santo Spirito, in the Oltrarno, and Michelin lists it as a Tuscan restaurant at a moderate price level. The room is dark, warm and candlelit, which makes it a good choice for an evening meal.

Guides mention seasonal antipasti, house-made pasta and a menu that changes through the year. Examples reported by reviewers include pasta with sweet onions and cherry tomatoes, and spelt pappardelle with wild boar and bilberries, but the dishes depend on the season. Do not plan around one particular plate, and instead ask what the kitchen is making well.

The wine list is a strong point, with plenty of Tuscan bottles and several by the glass. That makes it an easy place to try pairings, such as a Chianti with a meat sauce or a lighter white with a vegetable pasta. The atmosphere is more polished than the lunch trattorias, but it is still relaxed.

Book ahead, particularly at weekends, as it is a popular dinner choice. Sources give different opening days and hours, so check the latest details when you reserve. After dinner, Santo Spirito’s bars are a short stroll away.

• How to get there: On foot from Piazza Santo Spirito or the Ponte Vecchio, about ten minutes.
• How long to spend: Two hours.
• Best time to go: A booked dinner, ideally on a weeknight.
• Tip: Ask for a wine pairing suggestion with your pasta.

10. Trattoria Cammillo

Trattoria Cammillo is a family-run Oltrarno institution, and one of the most talked-about tables in Florence. It stands on Borgo San Jacopo, near the Ponte Vecchio, and guides say the same family has run it since the mid-1940s. It is unpretentious in style but serious about its cooking.

Handmade tortellini and tagliatelle are mentioned by reviewers, and tagliatelle with cream, prosciutto and peas is described as a signature. Time Out recommends the daily specials and highlights the tiramisu. The food is classic rather than inventive, and that is exactly why people return.

It is also one of the harder tables to get. Some guides say it fills up well in advance, especially for weekend dinners, and there may be no website, so you may have to phone. Sources disagree on opening days, with some saying it closes on Sunday and others naming different days, so confirm when you call. Prices are described as higher than at the simpler trattorias, so it suits a special meal.

If you cannot get a table, do not worry, because the other nine places here are strong alternatives. But if you plan ahead and want a taste of long-established Florence, this is worth the effort. Even a short visit gives you a taste of how Florentine families have fed guests for generations, with homemade pasta at the centre of the table.

• How to get there: On foot from the Ponte Vecchio, about three minutes.
• How long to spend: Two hours.
• Best time to go: A lunch or dinner booked as far ahead as you can.
• Tip: Ask about the daily specials when you book.

Pasta shapes and dishes to try in Florence

• Pici: Thick, hand-rolled strands of flour and water, served with garlic-tomato sauce (all’aglione), cacio e pepe or meat ragù.
• Pappardelle al cinghiale: Wide ribbons with a slow-cooked wild boar sauce.
• Tortelli di patate: Filled pasta with a potato filling, a Tuscan speciality in the nearby Mugello area.
• Ravioli: Often filled with ricotta and spinach, or with seasonal vegetables.
• Gnocchi: Soft potato dumplings, often with gorgonzola or butter and sage.
• Pappa al pomodoro and ribollita: Not pasta, but two bread-based Tuscan soups worth ordering as a first course.

Booking, tipping and eating times

Many of the simplest trattorias are lunch focused and take few or no bookings, so arrive early. Evening places such as Il Latini, Il Santo Bevitore and Trattoria Cammillo should be booked ahead. A small cover charge (coperto) per person is normal in Florence and is not a tip. Service is often included, and a few extra coins for good service are enough. Some places take cash only, so carry some. Italians usually eat lunch from early afternoon and dinner from later evening, so you will find the best atmosphere if you follow that rhythm.

Suggested pasta plan for 1, 2 or 3 days

One day: Lunch at Trattoria Mario or Sergio Gozzi, then an Oltrarno dinner at Trattoria 4 Leoni.

Two days: Add Osteria del Proconsolo for a late lunch near the Duomo and Il Santo Bevitore for dinner in Santo Spirito.

Three days: Add a booked evening at Il Latini or Trattoria Cammillo, and a casual pasta at Tamerò or Il Gatto e la Volpe. For more places to eat beyond pasta, pair these lunches with an evening at one of the best bars in Florence for an aperitivo.

Where to stay for pasta lovers

• San Lorenzo and the central market: Best for lunch trattorias, close to the station.
• Oltrarno and Santo Spirito: Best for evening dining and wine bars, quieter at night.
• Near the Duomo and Santa Croce: Best for sightseeing with easy walks to lunch.

Getting around

Central Florence is compact and almost everything here is within a short walk. The Oltrarno is across the river, reached by the Ponte Vecchio or Ponte alla Carraia. The tram runs from Santa Maria Novella station, and practical visitor information is on the Feel Florence tourism site. Taxis are useful late at night. If you have time for a food-focused trip elsewhere in Italy, our guide to day trips from Bologna shows how to reach another great pasta region by train.

Budget guidance

• Cheap to mid-range: Lunch at Trattoria Mario, Sergio Gozzi, Il Gatto e la Volpe or Tamerò.
• Mid-range: Osteria del Proconsolo, Vini e Vecchi Sapori, Trattoria 4 Leoni and Il Santo Bevitore.
• Comfortable: Il Latini and Trattoria Cammillo, especially if you add wine.

Featured image: Photo by Filius humanitas, CC BY-SA 3.0, cropped, via Wikimedia Commons