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Contribute Feedback What User likes about Nerocarbone Firenze Bistrot Toscano:
the food here was the best we had in flourorence. everything was high quality. the guests should be prepared on paperboard and wood cutlery, and for a more limited menu than most Tuscan restaurants, but within these constraints, the owners have excelled. the “broadboards” sharing boards of Tuscan meat and cheese are strongly recommended, the medium size makes for a generous appetit for four people. View all feedback.
What User doesn't like about Nerocarbone Firenze Bistrot Toscano:
Not at all what we expected but amazfood service was second to none. Never in my life did i expect to have tartare on a paper plate with wooden cutlery...but i did disconcerting as the crockery cutlery were, the tartare was excellent! We had a fantastic shared antipasti platter a tuscan stew a tiramisu made by tge staff's mum....all excellent. Go for the unusual experience the great food. No standing on ceremony here... View all feedback.
After a full day in Siena from Florence, coming back and having a wonderful dinner, and most excellent glass of house red was exactly what I needed! I thoroughly enjoyed everything including the fantastic service. I had the pear and pecorino, and then the Pappardelle with cinghale and it could not have be the more perfect ending to my day! Being from Oregon, I totally appreciated and respected their, contribution to carbon impact!
Perfect place to drink wine and have a cheeseboard. Also teramisu was tasty and staff welcomimg
I go here often because I love this tiny bistrot. No pretensions, just good food, wine, and service. The crostone are wonderful: I love truffle honey poured over cheese and walnuts--a dish not on other menus. Typical Tuscan cuisine is at the heart of the bistrot but it's elevated.
The food here was the best we had in flourorence. everything was high quality. the guests should be prepared on paperboard and wood cutlery, and for a more limited menu than most Tuscan restaurants, but within these constraints, the owners have excelled. the “broadboards” sharing boards of Tuscan meat and cheese are strongly recommended, the medium size makes for a generous appetit for four people.
Tiny, atmospheric restaurant dedicated to traditional Tuscan dishes and produce and run by enthusiastic and knowledgeable young staff. Disposable plates and wooden cutlery do not damage the quality of the food. Excellent design your own beef tartare from local sources allows choices of flavouring and sauces. Tortelli of mushrooms and truffle was delicate but distinctive. Cinghiale in umido deeply savoury. Not expensive. Excellent.
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