Call us to book your table. +39 (055) 2626-450 Contact
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.


Monday – Saturday
7:00 pm – 10:00 pm Tasting menu is served for the whole table and is available until 9:30 pm.
featured offer
Florence Summer Escape – 15% Off

Enjoy 15% off our Room Rate when you stay three or more nights.

A woman walks beside the outdoor pool at Four Seasons Hotel Firenze, with a stone pavilion and mature trees in the background
  • Valid for Selected Dates Between May 29 2023 – Sep 7 2023
    Offers are subject to availability at time of booking. Blackout dates and other restrictions may apply.
  • minimum stay: 3 nights maximum stay: 10 nights
  • Reservation must be made at least 3 days in advance


  • Enjoy 15% off our Room Rate
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Signature Dishes

  • Lightly smoked risotto with seasonal cabbages on white plate
    Lightly smoked risotto

    Seasonal Cabbages

  •  Mediterranean amberjack with apple, butter and endive being served on white plate
    Mediterranean amberjack

    Apple, Butter and Endive

  • Circle of marinated eggplant plated on white dish
    Marinated eggplant

    Pecorino, Tomato and Rhubarb Ice Cream

  • Free range crunchy eggs, porcini mushrooms with candied lemon and garlic
    Free range crunchy eggs

    Porcini Mushrooms, 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

    Extra Virgin Olive Oil, Basil and Almond Pesto

Take a closer look inside Il Palagio. Virtual tour

The Team

Portrait of Chef Paolo Lavezzini in front of greenery

Paolo Lavezzini

A native of Emilia Romagna, a region known as “the bread basket of Italy,” 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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