written by Alyssa Sousa, Maddie St. Peter, Courtney Sylvanowicz, Fiona Gabrielle M. Taglucop & Gabriella Stout
History
Visiting Buca Lapi in Florence felt like stepping into a living piece of history. Nestled beneath the historic Palazzo Antinori on Via del Trebbio, in the heart of the city’s Renaissance center, the restaurant occupies atmospheric cellars that have welcomed diners since around 1880. Originally a humble wine cellar serving local patrons, Buca Lapi has grown over the decades into one of Florence’s most revered culinary institutions, retaining its authentic charm and sense of tradition.
Open Monday-Saturday from 7:00 pm until 11:00 pm, reservations are required to dine in this unique space. Sitting among the stone walls and vintage décor, it is impossible not to feel the weight of the history surrounding us while savoring the flavors of Florence.
Ambiance
Buca Lapi’s incredible ambience reflects its distinctive history. The restaurant’s placement in the underground cellars of Palazzo Antinori in Florence creates an authentic Tuscan dining experience filled with character. Buca Lapi features stone-vaulted ceilings, vintage posters, and warm lighting that create a quaint atmosphere. The open kitchen concept furthers this rich ambiance by giving diners an insight into the traditional preparation of their meal, specifically the carving of bistecca alla fiorentina. The staff carries this similar sense of timeless authenticity by their interactions, simple tasks, and notebook reservations.
Menu
Buca Lapi’s menu highlights consist of many Tuscan classics and dishes that are deeply rooted in Florence’s food culture. Popular antipasti to start with are warm crostini or a traditional antipasto misto toscano; a meat and cheese plate that offers Tuscany’s classic meats and cheeses (Prosciutto Toscano, Salumi, Pecorino, and Crostini di Fegatini). For their primo, some of their popular options are pappardelle al cinghiale (Papardelle in a wild boar ragu), a classic hearty pasta, their cannelloni gratinati alla Buca Lapi (baked pasta filled with ricotta and spinach in a creamy sauce), or their classic Ribollita (a hearty traditional bread and vegetable soup).
What Buca Lapi is most known for is their secondo: specifically, their Bistecca alla Fiorentina. This dish is what many specifically come to Buca Lapi to try. Bistecca alla Fiorentina is a thick cut T-bone steak seasoned with salt, pepper, and olive oil and charcoal grilled until it’s rare to medium rare. To finish off a meal at Buca Lapi, many order their torta di cioccolato fondente, a rich dark chocolate cake. Another popular dolce is their biscotti di Prato with vinsanto. This classic dessert is simply biscotti served with vinsanto, which is a Tuscan dessert wine. Overall, Buca Lapi’s menu highlights many Tuscan classics that give visitors a taste of the rich food culture that Florence has to offer.
Cost Summary & What We Tried
Buca Lapi falls in the higher price range for Florentine restaurants. The flagship meal of Bistecca alla Fiorentina is priced at €70+ per person. Premium pasta options, like Ribbon Pasta with Porcini Mushrooms, and homemade pasta and soups come in at similarly high costs, ranging from €16 to €26. The high prices are a reflection of the restaurant’s central location, historical significance, and unparalleled nostalgic ambience.
We, as a group, were able to get a reservation. The staff was very professional, accommodating, and provided excellent service throughout the evening. Considering the high cost of menu items, we shared the Prosciutto con crostini toscani as antipasti, and Pici senesi al sugo e finocchio selvatico for the primi. The food tasted as good as it looked, and each dish was presented with remarkable attention to detail and understanding of flavor. The presentation was phenomenal, and the menu thoughtfully highlighted the depth and tradition of Tuscan cuisine. Overall, it was a memorable and authentic dining experience that was worth the splurge.
Focus on Locality
Buca Lapi’s focus on the authentic flavors of ancient Tuscan cuisine naturally entails that they source their ingredients and products in Italy, and especially within Tuscany as much as possible. The menu features cheeses such as pecorino Toscano and Parmigiano Reggiano DOP, as well as locally sourced fresh fruits, vegetables, herbs, and grains, including pomodoro, sage, rosemary, Finocchietto selvatico (wild fennel), and cavolo nero (for ribollita and minestrone). Prosciutto Toscano DOP, Finocchiona, and Soprasata Toscana is among the cured meats used for antipasti, and pastas include pappardelle (wide ribbons) and pici, a thick, hand-rolled pasta from Siena. Cinghiale (wild boar), coniglio (rabbit), and Chianina beef (for Bistecca alla Fiorentina) are among the locally sourced meats they prepare.
For drinks, they offer a large selection of whites, sparkling and dessert wines, and an especially wide selection of rustic reds that complement the famous Bistecca alla Fiorentina. Their wine list consists of about 95% Italian wines, the majority of which are Tuscan wines. From Chianti Classico and Brunello di Montalcino to Super Tuscans, with prices ranging from approximately €24 for house options to over €450 for premier labels like Solaia. Located in the former wine cellars of Palazzo Antinori, there is an extensive representation of Marchesi Antinori wines.
Conclusion
Overall, Buca Lapi provides an authentic glimpse into traditional Florentine cuisine and culture. The historic setting, quality ingredients, and classic dishes make the dining experience at Buca Lapi meaningful and memorable. Buca Lapi offers a deeper appreciation and understanding for how food, history, and tradition remain closely connected in Florence.