15 Best Restaurants in Santa Maria Novella, Florence

Serving arguably the best panini in town, proprietor Alessandro Frassica sources only the very best ingredients. Located right behind the Uffizi, 'ino is a perfect place to grab a tasty sandwich and glass of wine before forging on to the next museum.

The cheese collection at Baroni may be the most comprehensive in Florence. They also have high-quality truffle products, vinegars, and other delicacies.

Since opening its doors in 1869, this trattoria has been serving top-notch, unpretentious food to Florentines who like their bistecca very large and, of course, very rare, as that's the only way to eat it. The tartino di carciofi (artichoke tart) and the pollo al burro (chicken with butter) are signature dishes.

On a romantic medieval side street in the heart of the centro storico, this small restaurant serves Tuscan classics that reflect both the whims of the chef and what's in season. The menu features creative salads and pasta, meat, and truffle dishes, as well as taglieri (mixed meat and cheese plates) that are often served with jams made from Chianti, vin santo, or balsamic vinegar. The long wine list has many offerings by the glass, and the bread and desserts are made in house. This is also a great place to drop in for a glass of wine and perch on the steps to watch the world go by.

It's possible to break the bank here, as this might be the best salumeria in Florence. Perini sells prosciutto, mixed meats, sauces for pasta, and a wide assortment of antipasti.

At this classy Florentine institution dating from 1885, try one of the truffle panini and swish it down with a glass of prosecco.

Since opening its doors in 1869, this trattoria has been serving top-notch, unpretentious food to Florentines who like their bistecca fiorentina very large and very rare. Along with fine Tuscan classics, they have two signature dishes: the tortino di carciofi (artichoke tart) and the pollo al burro (chicken with butter). Leave room for dessert, as their torta alla Meringa (a semi-frozen dessert flecked with chocolate and topped with meringue) is scrumptious. Reservations are absolutely essential.

Hidden in a little cul-de-sac just down the street from the Ponte Vecchio, this colorful eatery has a variety of sandwiches (both hot and cold, most of which are served on five-grain bread), crostini, salads, and various tartares. Vegetarian and vegan options abound, but the kitchen also has a way with Italian cured meats. The cocktail list is impressive and includes a lengthy list of variations on the Venetian spritz, served here in Mason jars.

This salumeria shrink-wraps their own pork products, making it a snap to take home some salame di cinghiale (wild boar salami).

The Antinori family started selling wine from their palace's basement in the 15th century, and, 600 years later, this buca (hole) is a lively, subterranean spot filled with Florentine aristocrats chowing down on what might be the best—and the most expensive—bistecca fiorentina (flavorful, lightly seasoned beef) in town. The classic Tuscan menu has the usual suspects: crostino di cavolo nero (black cabbage on toasted garlic bread), along with ribollita (vegetable, bean, and bread soup) and pappa al pomodoro (tomato and bread soup).

The Antinori family started selling wine from their palace's basement in the 15th century and 600 years later, this buca (hole) is a lively, subterranean restaurant filled with Florentine aristocrats chowing down on what might be the best (and most expensive) bistecca fiorentina in town. The classical Tuscan menu has the usual suspects: crostino di cavolo nero (black cabbage on toasted garlic bread), along with ribollita and pappa al pomodoro. You might want to cut directly to the chase, however, and order the bistecca, an immense slab of Chianina beef impeccably grilled on the outside, just barely warmed on the inside. (If you're not into rare meat, order something else from the grill.) Roast potatoes and cannellini beans make perfect accompaniments.

After a morning of shopping on Via Tornabuoni, stop for lunch in this 15th-century palazzo, a place to see and be seen as well as to dine. The panache of the clientele is matched by that of the food, with dishes such as tramezzino con pane di campagna al tartufo (bread served with country pâté and truffles) and insalata di gamberoni e gamberetti con carciofi freschi (crayfish and prawn salad with shaved raw artichokes).

Near Santa Maria Novella is La Spada. Walk in and inhale the fragrant aromas of meats cooking in the wood-burning oven. You can either eat in or take it away.

Mozzarella takes center stage at this sleek eatery on Florence's swankiest street. The cheese, along with its culinary cousin burrata (a fresh cheese filled with cream), arrives daily from southern Italy to become the centerpiece for various salads and pastas. Four different kinds of rotoli (rolled, stuffed mozzarella) are available; the one with smoked salmon and arugula is particularly tasty. You can pair your cheese with a number of accompaniments, including caponata (a Sicilian eggplant mélange) and mortadella from nearby Prato. Efficient service (in a 16th-century palazzo courtyard when the weather's nice) and a well-priced wine list add to the pleasure of a meal here. Nightly happy hour, with an extensive selection of snacks, is fun and a bargain.

Down the street from the church of Santa Maria Novella, this gaily decorated spot, always festooned with some sort of creative decoration (ropes of garlic and other vegetables have figured in the past) has an ever-changing menu and stellar service. The list of Tuscan standards is shaken up with alternatives such as sedani con bacon, verza, e uova (thick noodles sauced with bacon, cabbage, and egg); when avocados are ripe, they're on the menu, too, either with cold boiled shrimp or expertly grilled chicken breast. If you want to eat alfresco, request a table outside when booking—and remember to save room for dessert.