Reid's Recommended Florence restaurants
The best ristoranti, trattorie, osterie, pizzerie, gelaterie, and fiaschetterie in the city
These are my 65 or so favorite places to eat in Florence.
These dining spots cover a wide range. There are the osterie and trattorie where latter-day laborers, market workers, and farmers in town to sell their harvest find inexpensive, filling meals of traditional fare. There are also some special ristoranti where you can splash out on a truly memorable dinner that lasts four hours and covers five courses (minimum).
That doesn't mean you need to take all your meals sitting down at a restaurant. Don't ignore the local snack shacks called fiaschetterie for Florentine fast food, Renaissance-style; or the allure of a picnic fit for a Medici. There are also separate pages devoted to food tours, cafes, wine tastings, and cooking classes, as well as a page describing some of the best, classic Florentine dishes.
Oh, and gelato. Mustn't forget the gelato.
The best places to eat in Florence
Restaurants between the Duomo & the Uffizi
Just off the busiest tourist thoroughfare in the city, halfway between the Duomo and the Uffizi, lies one of the last of a dying breed: a true
fiaschetteria. It is the proverbial hole-in-the-wall, a doorway about six feet deep with rows of wine bottles against the back wall behind the counter and two extraordinarily busy people fixing sandwiches and pouring glasses of wine up to the brim...
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The best Italian meals are usually had in a simple, tiny trattoria such as this one, where there's a line out the door of businessmen, farmers, and a few knowledgeable tourists all waiting for their turn at the hearty Tuscan dishes. Its
ribollita (a classic soup of Tuscan beans, tomatoes, and day-old bread) is bested only by the
crespelle (pasta crepes wrapped around ricotta cheese)—you can even get a
bistecca fiorentina without busting your budget...
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Within a block of the Palazzo Vecchio squats an authentic osteria with a wood-beamed ceiling, brick floor, the end of a giant chianti barrel embedded in one wall, and a handwritten menu that starts
Oggi C'è, "Today we got"...
Closed Sun dinner and Mon. Via dei Magazzini 3r; tel. +39-055-293-045; No credit cards
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Florence’s fanciest
cucina nuova (nouvelle cooking) in a highly original space that combines post-modern decor with the recently uncovered medieval frescoes on the walls and ceiling vaults (including the earliest known portraits of Dante, Boccaccio, and Petrarch)...
Dinner only, Closed Mon. Via del Proconsolo 16r; tel. +39-055-240-618, Allemurate.it
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Bottles of wine march along a shelf around the room of this tiny, inexpensive trattoria near the Uffizi. The lunch menus are a fabulous value at €10–€13 (plus drinks) and offer ample choices. If they've made up a tiramisù that day for dessert, pounce on it...
Closed Sun. Via del Parlascio 2r; tel. 055/218-698
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Owned by the Castello di Verrazzano, one of Chianti's best-known wine-producing estates, this wood-paneled cantinetta (wine bar) with a full-service bar/pasticceria and seating area helped spawn a revival of stylish wine bars as convenient spots for fast-food breaks...
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Best
antipasto (appetizers) spread in town, plus good traditional dishes in a restaurant founded by a 16th century painter...
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Great speciality of veal and pidgeon. The Antico Fattore was a literary watering hole early in the 20th century and remained a favorite trattoria just a few steps from the city's premier museum until the 1993 Uffizi bomb went off a few feet from its doors.
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Tuscan cuisine gets reinterpreted and updated by the talented young chef, who placates the local palate without alienating it: Traditional dishes appear in the company of innovative alternatives like cream of zucchini and chestnut soup or lemon-flavored chicken.
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A family friendly tratteria smack in the center of town
The tiny family-run Ganino has long been a major destination for hungry tourists because it's across from the American Express office as well as halfway between the Duomo and the Uffizi.
Closed Sun and Aug. Piazza de' Cimatori 4; tel. +39-055-214-125
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In the heart of the sightseeing zone, meaning the prices are as high as they can reasonably push them; very few Italians drop by, but the food is actually quite good. The ravioli verdi alla casalinga (spinach ravioli in tomato sauce) may not be inspired, but it's freshly made and tasty.
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At the south end of the arcaded loggia that begins at Piazza della Repubblica, you can get a very cheap lunch under the loggia outside or in one of multiple vaulted rooms stacked up in several levels inside. They do a heavy tourist trade here, and service can sometimes be slow, but the food isn't bad...
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Here a few locals hang on every night, but Orafo's years in the guidebooks have made Americans its base of customers—Florentines aren't willing to give this place up yet, though, and you can still find it packed with locals if you reserve a late seating.
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A decent place half-way between the Duomo and Palazzo Vecchio, with bright, airy rooms and brick-vaulted ceilings. Yes, it is full of tourist—with this location, how could it not be?—but the food remains quite good, and reasonably priced...
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A local late-night favorite where the line is usually long, to get a spot at one of the American-style booths in this high-ceilinged restaurant where pizza and beer are always the orders of the day...
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Gelato
The gelateria was founded in 1939, but it was World War II that made it famous. When the Allies drove the Nazi occupiers from Florence, among their first orders of business was to reconnect the power grid to these streets so that Perché No? could once again ramp up ice cream production for the G.I.s...
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Don't let the touristy location—halfway between the Duomo and Piazza della Signoria/Uffizi—or the overdose of neon and pop music put you off. It's still good gelato, offers upwards of 50 flavors—and it's open until 1am (except Mondays, when it's closed)
Closed Mon. Via del Corso 75r; tel. +39-055-239-4386
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Open late (to 1am in summer, 8pm in winter), always crowded (and with Florentines, not just tourists; always a good sign), and very well-situated—between the Uffizi and Ponte Vecchio—if you're coming off the bridge and about to head on to the Duomo, this gelateria is immediately off to your right on a small alley that forks off the main street.
Closed Wed in winter. Piazza del Pesce 3–5r; tel. +39-055-239-6810
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Cafes
this refined, wood-paneled, stucco-ceilinged, and very expensive 1733 cafe, tourists gather to sit with the ghosts of Italy's Risorgimento, when the cafe became an important meeting place of the heroes and thinkers of the unification movement from the 1850 to the 1870s.
Piazza della Repubblica 36–39r/Via Roma 1r; tel. +39-055-213-896. Gilli.com
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The red-jacketed waiters at the Giubbe Rosse must have been popular during the 19th-century glory days of Garibaldi's red-shirt soldiers. This was once a meeting place of the Florentine futurists, but aside from organized literary encounters on Wednesdays, today it is mainly a tourists' cafe with ridiculous prices.
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Once full of history and now mainly full of tourists, the Rivoire does enjoy a chunk of prime real estate on Piazza della Signoria. Smartly dressed waiters serve smartly priced sandwiches to cappuccino-sipping patron
Piazza della Signoria/Via Vacchereccia 5r; tel. +39-055-214-412; Rivoire.com
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San Marco / Accademia
Mauro's tiny one-room joint is a happy compromise between
fiaschetteria and a trattoria. You set your own table and retrieve your own dishes from the high glass counter of the bar. It's open for wine by the glass and panini (sandwiches)
Closed dinner and Sun; Via degli Alfani 70r; tel. +39-055-239-6400 or 347-795-1604; No credit cards
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Come early to Florence's only vegetarian restaurant for a delicious variety of self-serve dishes. Choose from an abundance of veggies and salads to make your perfect meal.
Closed Sat–Sun lunch and Mon. Via delle Ruote 30r; tel.
+ 39-055-475-030; il-vegetariano.it. No credit cards
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The 1580 house where Santi di Tito spent the last years of his life painting is now inhabited by polite, efficient, and very accommodating waiters who will show you to a table in the vaulted-ceiling dining room or on the arbor-shaded patio. Among the delectable antipasti are
salmone Scozzese selvatica (wild Scottish salmon) and
petto d'oca affumicato e carciofi (thin slices of smoked goose breast on a bed of sliced artichokes drowned in olive oil)...
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Gelato
It is all homemade, using fresh ingredients direct from Sicily, which means the selection depends on whatever's in season in Sicilia. Their specialty is the traditional granita di limone (ice pureed with fresh Sicilian lemons, the progenitor of all gelato and a distant ancestor of that sad, watery, syrupy concoction Americans call "water ice"), but it is available only from March to mid-October—like I said; they'll only use fresh ingredients, and only in season
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Restaurants south of Santa Maria Novella
If you are looking for that archetypal Tuscan feast, the one that lasts for hours and has more courses than you can count, this is place the to make a reservation. That said, even if you book ahead (and you should to ensure you get a table) you'll have to join the scrum around the front door at 7:30pm and wait until Narciso finds an empty space to squeeze you in at a sturdy communal table under the ceiling's wood beams from which hang ranks of prosciuttos
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Classy wine bar on Florence’s toniest shopping street. Light dishes and other nosh in the early Renaissance family palazzo belonging one of Tuscany’s top vintner families for 29 generations and counting...
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"Osteria" belies this place's status as a full-fledged restaurant with some of the finer dining in Florence. The one major drawback here is that, though service is friendly it's often hurried—fine if you're in a rush, but very un-Italian...
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This place's prices have recently risen astronomically, and for no apparent reason, but the quality is still spot-on. Each course offers a delightful experience for your tastebuds to say the least
Closed lunch and Sun. Via del Trebbio, 1r; tel. +39-055-213-768; Bucalapi.com
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This quirky place has a wall plastered with yellowing bills, stamps, and coins from arond the world and a menu that would have us believe Karl Marx, Jesus, Dante, and a rather chauvanistic Superman all dine here on a regular basis. One hint: order from the menu as the piatti pronti (ready-made dishes) aren't as good.
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Also popularly known as Il Troia (the trough) because people have been lining up at the long communal tables since 1869 to enjoy huge amounts of some of the best traditional food in the city. They also frown on anybody trying to cheat his or her own taste buds out of a full Tuscan meal
Closed Sat-Sun; Via Porcellana 25r; tel. +39-055-212-691; No credit cards
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Cracked-tile-type joint where movie stars and the Florentine soccer team chows down. Great
ribollita (bready, veggie stew/soup) and
involtini (veal rolls)
Closed Tues dinner, Sun; Via del Parioncino 26r; tel. +39-055-287-178, Cocolezzone.it; No credit cards
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Restaurants around the train station & San Lorenzo market
A
panino con bollito (boiled meat sandwich that's
bagnato, dipped quickly into the bubbling vat before being handed over), or plate of tripe or sausages at Nerbone is something of a rite of passage into true Florentine dining. Since 1874, Nerbone has occupied the corner stall inside the Mercato Centrale food market (itself a limitless supply of
picnic goodies). Many market workers and other regulars wolf their food down standing at the bar; those without a stall to return to often stand there for an hour, nursing a small beer...
Lunch only. Closed Sun; In the Mercato Centrale; tel. +39-055-219-949; No credit cards
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Tucked into a side street behind several slightly pricier trattorie surrounding Florence's central food market, this unabashedly old-school tratt doesn't seem to have changed one iota since Mario Colzi opened it in 1953. The menu is hand-printed at the door and on the wall, and even if you order the most expensive first and second courses here and have wine, you still ring in under €20...
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Serving Tuscan favorites at reasonable prices amid a cheerful clatter, this trattoria across from the central market is a good spot to try the fabled
bistecca fiorentina without losing your shirt. The walls are lined with Chianti bottles and photos of old movie stars and not-so-famous patrons, the long wooden tables crowded with visitors and locals (sit down in the old brick
cantina downstairs for a bit quieter meal)...
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A barrel-vaulted ceiling of hand-cast bricks and spinning fans arches over this endlessly popular trattoria nestled amid the cheap hotels near the train station. Ancient wine bottles, garlands of garlic, frankly frightening old farm implements, and framed place mats with artistic doodles line the walls above the marble-topped tables and straw-bottomed chairs...
Closed Mon; Via Faenza 73r; tel. +39-055-218-927
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The minimalist decor lit by soft sconces and the light touch on Tuscan dishes attracts an international crowd to this subdued restaurant...
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Modern paintings carpet the walls like a jigsaw puzzle. If you can, ask to sit in dietro (in the back), if only so you get to walk past the open kitchen and grill. There are so many good primi it's hard to choose, but you can't go wrong with lasagne, penne al prosciutto punte d'asparagi (stubby pasta with diced prosciutto and wild asparagus tips), or ribollita...
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During the lunch hour market workers crowd the marble counter up front to grab a panino or hot dish, but there are also a couple of crowded wood-ceilinged back rooms for sit-down meals. Tourist menus from €13–€15; full meals from €20–€25...
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Always crowded and always good, the Guelfa has lots of paintings hanging on its walls and a random trattoria decor—pendulous gourds, wine bottles, and an old oxen yoke rule over the tightly packed noisy tables...
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Restaurants near Santa Croce
Inventive Italian dishes with an Austrian twist in a restaurant run by a bona-fide Hapsburg/Lorraine/Medici Prince (the Sachertorte is divine). Sadly, the original owner has passed on, but it remains in the capable hands of his son Soldano. Reserve ahead. Pricey, but well worth it. One of the few places I splurge on regularly (I've even celebrated birthdays here)...
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One of top restaurants in town remains the pricey restaurant of choice in Florence for artsy intelligentsia types, both international and Florentine (
hint: get the same food at half the price at Trattoria Cibrèo around the corner). Fabio Picchi's cooking is superb, but a bit quirky—there are no steaks to be found, and even more oddly, no pasta. Yet all dishes are absolutely genuine, based on truly ancient Florentine recipes...
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Vivoli had made the best ice cream on the planet since 1930. Like the best chefs, Piero Vivoli is up at dawn to haunt the local market stalls, visiting his favorite three or four trusted greengrocers and spice stalls for the ingredients he will take back and turn into flavors for his gelato. He can prove how famous his family enterprise is with a yellowing postcard taped to the wall. It was addressed simply "Vivoli, Europa"—and the European postal systems knew exactly where to send it...
Closed Mon; Via Isole delle Stinche 7r; tel. +39-055-292-334; Vivoli.it
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Florentines can't cook a decent pizza (sorry; it's true), but the pizzaiuolo here is from Naples, and this still reigns as the most popular pizza joint in town. As a result, there's always a wait. It's filled with mostly young locals and other trendoids, but it's still cheap (relatively) and unpretentious...
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If you want a sampling of some of Florence's best pastas, duck under the barrel-vaulted ceilings of this popular trattoria just behind the Bargello for its
assaggio dei primi, a tasting platter of five flavorful first courses...
Open daily; Via della Vigna Vecchia 40r; tel. +39-055-284-170, Acquaal2.it
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Hearty, authentic food in an unpretentious setting with common seating at a long table (and fairly low prices to match). What more could you ask?...
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Same kitchens, same dishes, as famous Ristorante Cibreo—but 1/3 the cost. The trattoria moved from its back alley location to the main street in 1999, and this higher visibility has only made the lines longer. Picchi takes his inspiration from traditional Tuscan recipes, and the first thing you'll note is the absence of pasta...
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Warren of stony rooms around an open kitchen cooking up excellent Italian food, from pizza to
bistecca fiorentina. For what it's worth, this was my favorite restaurant in Florence when I was 12 years old (my family had many a fantastic meal here)...
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This is a no-nonsense place, simple and good, and Gabriella is a no-nonsense lady who'll get exasperated if you're not ready with your order when she's ready to take it. The food is not fancy in the slightest. It’s just home-cooking like mamma used to make.
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This popular trattoria serves enormous portions (especially of secondi) on beautiful hand-painted ceramics under high ceiling vaults echoing with the conversation of Florentine trendoids. The menu changes monthly, but you can always be assured of excellent salumi—they come from Falorni, the famed butcher of the Chianti.
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Dining here is like eating in the bays of an enclosed Renaissance loggia. The restaurant's name would like us to believe the place is run by crazy people, and with the odd asides scribbled on the menu plus way the cook is given to five-second spurts of opera and coming out to sit with random guests, that might not be far from the truth. In the kitchen, however, he must be all business, because each coruse offers quite the tasty dish...
Closed Mon; Via dei Lavatoi 1/3; tel. +39-055-234-4880
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This classic
fiaschetteria is named for the infamous "Drunkenness of Noah" scene from the Old Testament, an event reenacted daily by the winos who hang around this passageway in a slightly disreputable corner of town near Santa Croce. Still, the grub is good...
Closed Sun (sometimes); Volta di San Pietro 6r; tel. +39-055-234-0838, Lanticonoe.com
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One long room with a few long tables on the cobblestone floor and a second room on the side are all there is to this local favorite, so reserve early or you won't get a seat...
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Great pizzeria with an outdoor seating area. Being their specialty, definitely stick to the pizzas and pasta. The pizza vegeteriano has—this being Tuscany—beans and zucchini, while the
del lordo is loaded with a bit of everything in the kitchen. The "chef's suggestions" are usually to be trusted implicitly.
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Restaurants in the Oltrarno
The place does a good repeat business of locals (including cooks from other restaurants) and tourists alike who come for the delicious taglierini (wide noodles) with pesto or the famous
strozzapreti ("priest-chokers" made of the spinach-and-ricotta mix normally found inside ravioli, served with melted butter). You can't go wrong ordering anything made of the restaurant's namesake
cinghiale (wild boar)...
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In relentlessly Renaissance Florence, Santa Spirito offers contemorary cuisine in a post-modern setting. You can start with a salad like pollo pinoli e uvetta con dressing (chicken, pine nut, and raisin), or for pasta try orecchiette Santo Spirito (pasta in spicy tomato sauce with ricotta) or gnocchi di patate gratinati (oven-baked gnocchi swimming in a bubbling hot mix of soft cheeses flavored with truffle)...
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One sign of an otherwise unremarkable trattoria truly favored by the locals: people actually lining up to wait for it to open. The old tall, vaulted rooms of La Casalinga open into blandly modern ones, heritage of an expansion several years back that sucked the spirit out of the place (though the food's still both cheap and good). It's tough to spend more than $15 here—though if you order both a steak secondo
and wine, you might be pushing $20..
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Prices continue to creep up at this convivial wine-cellar restaurant in the Oltrarno, but they still do great crostini (in addition to fancier dishes), and it's a fantastic place to sample some fine wines at reasonable prices, including many meals where each course is paired with a different glass
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Few tourists bother hunting down this locals' favorite
fiaschetteria, whose very name means "Wine Bar outside the City Gate." This is a shame, because they're missing one of Florence's best by-the-glass wine selections and the broadest menu of any
fiaschetteria, in a delightful country-style nook hidden along the last remnants of the city's medieval brick walls, halfway up the hill rising to panoramic viewpoint
Piazzale Michelangiolo...
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This place is True Florentine, all the way. Few tourists ever find there way over here. It is, however, an experience—and one of the best places to get true, unreformed, traditional Florentine dishes...
Closed Sun and Mon; Via Luigi Ariosto 34r/Viale Vasco Pratolini (at Piazza Tasso), tel. +39-055-224-158
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The Wolves and the Grape" is newer and more modern than most Florentine
wine bars, but the wines are carefully hand-selected by the owner, who also serves up good cheese and prosciutto platters and teeny panini at a long modern counter lined with tall stools. Great value; quick lunch stop...
Closed Sun; Piazza de' Rossi 1, just off Via Guicciardini; tel. +39-055-239-8132, Levolpieluva.com
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Great seating and pizza throughout all seasons, (outdoors in summer indoors during the winter.) If you're not in a pizza mood, try one of their giant salads; the Borgo throws together corn, prosciutto, and palm hearts while the light is a mix of endive, prosciutto, and grilled zucchini held together by thick yogurt.
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Hidden in the heart of the Oltrarno, this trattoria is quite the find. The beamed ceiling and Tuscan standbys on the menu give it a grounding in tradition while the young staff and light touch in the kitchen lend a fresh Bohemian air.
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A quieter environment than expected, but do't let that fool you. This trattoria offers numerous, simply delicious, traditional Tuscan dishes...
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Restaurants beyond the walls
Come for Tuscan classics and that indulgent,
la Dolce Vita feel of dining on an outdoor terrace high above the bustle of the city—in the hamlet of Maiano, halfway between Florence and
Fiesole—with a vista of the green hills all around you...
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Few tourists bother hunting down this locals' favorite
fiaschetteria, whose very name means "Wine Bar outside the City Gate." This is a shame, because they're missing one of Florence's best by-the-glass wine selections and the broadest menu of any
fiaschetteria, in a delightful country-style nook hidden along the last remnants of the city's medieval brick walls, halfway up the hill rising to panoramic viewpoint
Piazzale Michelangiolo...
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Tips & links
Culinary tours of Florence
Cooking classes
Special meals
Vineyard excursions
» Chianti
» Other Tuscan wine regions
General dining tips
- "Pane e coperto" is not a scam: Nearly all Italian restaurants have an unavoidable pane e coperto ("bread and cover" charge) of anything from €1 to €15—though most often €2 to €5—per person that is automatically added onto your bill. This is perfectly normal and perfectly legal (though a few trendy restaurants make a big deal about not charging it).
- Find out if service (tip) is included: Don't double-tip by accident. If the menu has a line—usually near the bottom of the front or back—that says "servizio" with either a percentage, an amount, or the word "incluso" after it, that means the tip is automatically included in the price. (If it says "servizio non incluso," tip is, obviously, not included.)
Even if the menu doesn't say it, ask É incluso il servizio? (ay een-CLOU-so eel sair-VEET-zee-yo)—"Is service included?" If not, tip accordingly (10%–15% is standard).
Don't be stingy about tipping, though. If il servizio is, indeed, already included but the service was particularly good, it's customary to round up the bill or leave €1 per person extra—just to show you noticed and that you appreciated the effort.
- Tourist menus: The concept of a bargain prix-fixe menu is not popular in Italy. Some restaurants do offer a menu turistico ("tourist menu"), which can cost from €8 to €20 and usually entails a choice from among two or three basic first courses (read: different pasta shapes, all in plain tomato sauce), a second course of roast chicken or a veal cutlet, and some water or wine and bread. With very few exceptions, tourist menus tend to live up to their name, appearing only at the sort of tourist-pandering restaurants that the locals wisely steer clear of.
However, a menu à prezzo fisso ("fixed-price menu") is often a pretty good deal, usually offering a bit more choice than a tourist menu.
Then—especially at nicer (and pricier) restaurants—there is the menu degustazione ("tasting menu"), usually far more expensive (anywhere from €25 to €110) that is a showcase of the chef's best, or of regional specialties, and can make for an excellent way to sample the kitchen's top dishes.
- Book ahead: For restaurants that I am truly eager to try, I go ahead and book a table—at least at dinner. I find that a corollary of Murphy's Law seems to apply. If you prudently book ahead, you are likely to show up to a half-empty restaurant and feel a bit like a fool for having worried about finding a table. If, on the other hand, you just show up at the door expecting to find a free table, the place will inevitably be packed and its bookings full for the evening.
Italian dining phrases
| English (Inglese) |
Italian (Italiano) |
Pro-nun-cee-YAY-shun |
| Good day |
Buon giorno |
bwohn JOUR-noh |
| Good evening |
Buona sera |
BWOH-nah SAIR-rah |
| Good night |
Buona notte |
BWOH-nah NOTE-tay |
| Goodbye |
Arrivederci |
ah-ree-vah-DAIR-chee |
| Excuse me (to get attention) |
Scusi |
SKOO-zee |
| thank you |
grazie |
GRAT-tzee-yay |
| please |
per favore |
pair fa-VOHR-ray |
| yes |
si |
see |
| no |
no |
no |
| Do you speak English? |
Parla Inglese? |
PAR-la een-GLAY-zay |
| I don't understand |
Non capisco |
non ka-PEESK-koh |
| I'm sorry |
Mi dispiace |
mee dees-pee-YAT-chay |
| |
|
|
| Where is? |
Dov'é |
doh-VAY |
| ...a restaurant |
un ristorante |
oon rees toh-RAHN-tay |
| ...a casual restaurant |
una trattoria
un'osteria |
oo-nah trah-toar-RHEE-yah
oon ohst-air-EE-yah |
| I would like to reserve... |
Vorrei prenotare... |
voar-RAY pray-note-ARE-eh |
| a table for two |
una tavola per due |
oo-nah TAH-voal-lah pair DOO-way |
| ...for 7pm |
per le sette |
pair lay SET-tay |
| ...for 7:30pm |
per le sette e mezzo |
pair lay SET-tay eh MET-tzoh |
| ...for 8pm |
per le otto |
pair lay OH-toh |
| |
|
|
| I would like |
Vorrei... |
voar-RAY |
| ...some (of) |
un pó (di) |
oon POH (dee) |
| ...this |
questo |
KWAY-sto |
| ...that |
quello |
KWEL-loh |
| chicken |
pollo |
POL-loh |
| steak |
bistecca |
bee-STEAK-ah |
| veal |
vitello |
vee-TEL-oh |
| fish |
pesce |
PEH-shay |
| meat |
carne |
KAR-neh |
| I am vegetarian |
sono vegetariano |
SO-no veg-eh-tair-ee-YAH-no |
| side dish [veggies always come seperately] |
cotorno |
kon-TOR-no |
| dessert |
dolce |
DOAL-chay |
| and |
e |
ay |
| ...a glass of |
un bicchiere di |
oon bee-key-YAIR-eh dee |
| ...a bottle of |
una bottiglia di |
oo-na boh-TEEL-ya dee |
| ...a half-liter of |
mezzo litro di |
MET-tzoh LEE-tro dee |
| ...fizzy water |
acqua gassata |
AH-kwah gah-SAHT-tah |
| ...still water |
acqua non gassata |
AH-kwah noan gah-SAHT-tah |
| ...red wine |
vino rosso |
VEE-noh ROH-so |
| ...white wine |
vino
bianco |
VEE-noh bee-YAHN-koh |
| ...beer |
birra |
BEER-a |
| Check, please |
Il conto, per favore |
eel COAN-toh pair fah-VOAR-eh |
| Is service included? |
É incluso il servizio? |
ay een-CLOU-so eel sair-VEET-zee-yo |
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