Arrive by noon to ensure a spot at this noisy, busy, brilliant trattoria – a legend that retains its soul (and allure with locals) despite being in every guidebook. Charming Fabio, whose grandfather opened the place in 1953, is front of house while big brother Romeo and nephew Francesco cook with speed in the kitchen. No advance reservations; cash only.
Monday and Thursday are tripe days, and Friday is fish. Whatever the day, local Florentines flock here for a brilliantly blue bistecca alla fiorentina (T-bone steak; €45 per kilogram).
