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 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 27 2024 – Dec 31 2024
    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


  • 15% off our Room Rate
more details

Signature Dishes

  • Lamb and zucchini with a red sauce.
    Casentino’s lamb from Fracassi selection

    Zucchini, Pollen and Sheep’s Milk Ricotta

  • Gnocchi with raw seafood.
    Red Potato Gnocchi

    Raw Seafood, Florentine Lemon and Cacciucco Sauce

  • Cuttlefish and leafy greens in a bowl.
    Organic Garfagnana

    Barley, Watercress, Cuttlefish and Ink

  • Honey parfait, strawberries and goat milk ice cream in a bowl.

    Tuscan Honey Parfait, Strawberries, Pollen and Goat Milk Ice Cream

  • Souffl� with a berry compote.
    Dulce de leche soufflé

    Blueberry Compote and Spicy Lemon

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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