Borgo San Jacopo
Florence, Italy
⭐1 Star
The Experience
From Michelin Guide
Housed within the Hotel Lungarno, one of the most charming hotels in the city, this restaurant boasts the same elegant and exclusive style as the hotel. Chef Claudio Mengoni is at the helm here, having gained experience working in various Michelin-starred restaurants before returning home to Florence about three years ago. Here, he transforms carefully chosen Italian ingredients into refined fish, meat and vegetable dishes which respect the seasons and are beautifully presented. Sommelier Salvatore Biscotti is responsible for the excellent wine selection, which includes around a thousand different labels featuring renowned estates and small producers alike. It’s well worth booking one of the few romantic tables overlooking the Arno.
Unique Things
From Visitor Experiences
Exclusive Balcony Tables with Unparalleled Views
Borgo San Jacopo offers two highly coveted balcony tables that provide an intimate dining experience with breathtaking, unobstructed views of Florence’s historic landmarks, including the Arno River and Ponte Vecchio. These tables are considered the most sought-after seats in the city for dining.Use of Homegrown Vegetables from a Nearby Luxury Resort
The restaurant enhances the authenticity and freshness of its dishes by incorporating vegetables cultivated in the garden of Borgo Santo Pietro, a nearby luxury resort. This practice emphasizes a farm-to-table approach that elevates the genuine taste of its ingredients.Three Distinct Tasting Menus Showcasing Iconic Dishes
Borgo San Jacopo presents its culinary art through three carefully curated tasting menus, each offering a journey through Executive Chef Claudio Mengoni’s signature creations. Notable dishes include Cotto e Crudo di Verdure, celebrating seasonal freshness, and Maialino da Latte, highlighting the chef’s delicate and complex style.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Borgo San Jacopo, the Michelin-starred restaurant in Florence, include:
Seasonal fresh vegetables: Celebrated in the dish Cotto e Crudo di Verdure, which pays tribute to the seasonality and freshness of ingredients, highlighting purity and authenticity in the cuisine.
Maialino da Latte (suckling pig): A key ingredient that expresses the delicacy and complexity of Chef Claudio Mengoni’s cuisine, often prepared with refined techniques to elevate traditional Tuscan flavors.
Seafood: Fresh fish and seafood are daily arrivals, prepared with mastery to showcase the natural essence of the sea through innovative cooking methods, reflecting the chef’s skill and artistic presentation.
Black truffle: Used in signature dishes such as suckling pig with kumquat and black truffle, adding luxury and depth to the flavors.
Brunello di Montalcino (wine): Utilized in marinating pigeon breast, this prestigious Tuscan wine imparts richness and regional authenticity to the dishes.
These ingredients are significant as they embody the restaurant’s philosophy of blending tradition with innovation, focusing on quality, seasonality, and regional heritage while presenting dishes with technical mastery and creativity.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Estate: 6 courses, €180 per person (wine pairing: €95, premium wine pairing: €155, Coravin: €275)
- Experience: 7 courses, €190 per person (wine pairing: €95, premium wine pairing: €155, Coravin: €275)
Vegetarian Menu
- 5 courses, €155 per person (wine pairing: €95, premium wine pairing: €155, Coravin: €275)