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Take your pick from our cellar of exceptional Italian wines and enjoy a glass on the terrace before dining on our menu of regional classics, given a contemporary twist by our culinary team in our flagship, Michelin-starred restaurant.

HOURS

Tuesday – Saturday
7:00 pm – 10:30 pm

Please note that following new Government rules issued on August 6, 2021, to dine in the indoor area of our restaurants for external guests, it is necessary to show the "Green Pass." The document attests to one of the following criteria: vaccination against Covid-19, a negative antigenic or molecular swab taken within the last 48 hours, or recovery from the infection. Please contact us for more information.

featured offer
Stay Longer – Fourth Night Free

Receive a complimentary fourth night.

Four Seasons Room at Four Seasons Hotel Firenze, with soft-yellow furniture, framed art, lamps and tree view through window
  • offer valid for: Nov 28 2021 – Apr 30 2022
  • minimum stay: 4 nights
  • Reservation must be made at least 3 days in advance

included

  • Complimentary fourth night with every three consecutive paid nights
  • Valet parking
more details
Discover our festive menus. View Menus

Signature Dishes

  • Lightly smoked risotto with seasonal cabbages on white plate
    Lightly smoked risotto with seasonal cabbages
  •  Mediterranean amberjack with apple, butter and endive being served on white plate
    Mediterranean amberjack with apple, butter and endive
  • Circle of marinated eggplant plated on white dish
    Marinated eggplant with pecorino, tomato and rhubarb ice cream
  • Free range crunchy eggs, porcini mushrooms with candied lemon and garlic
    Free range crunchy eggs, porcini mushrooms with candied lemon and garlic
  • Green apple and lime ingot with extra virgin olive oil, basil and almonds pesto on white plate
    Green apple and lime ingot with extra virgin olive oil, basil and almonds pesto
Take a closer look inside Il Palagio. Virtual tour

The Team

Portrait of Chef Paolo Lavezzini in front of greenery

Chef Paolo Lavezzini

A native of Emilia Romagna, a region known as “the bread basket of Italy,” Paolo Lavezzini decided he wanted to become a chef when he was a child. He has honed his culinary skills in some of Europe’s most prestigious Michelin-starred restaurants, then spent 10 years in Brazil leading restaurant Neto as Executive Chef. While Paulo’s cuisine philosophy has been influenced by his hometown as well as several fine-dining experiences in Tuscany, it’s also has been strongly enriched by his period in Brazil. He defines himself “Italian by heart, Brazilian by soul.”

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