Old recipes of Florence's culinary traditions


We regale you with a typical Tuscan starter consisting of mixed cold cuts such as ham, salami, finocchiona and lard, accompanied by crostini topped with chicken liver pâté. Or a delicate cave-aged pecorino served with apple and Casentino honey. Or a light salad of courgettes, thinly sliced and served with pine nuts, parmigiano cheese and truffle-scented oil.
We roll out and shape fresh pasta for ricotta cheese and spinach cappellacci, which we like to toss in melted butter and aromatic wild sage. We dress our pappardelle with a strongly flavoured Maremman wild boar sauce. And we boil and reboil the typical ribollita bread soup, made with cannellini beans and black cabbage.

But the undisputed show-stealer is the thick-cut Florentine steak, rare-grilled to enhance the flavour and tenderness of the meat. Then there is tasty ossobuco (shin of veal with marrowbone) in a tomato sauce, so tender that you do not even need a knife! And the fillet in a creamy green pepper sauce with a touch of chilli is another excellent option.


Zucchini Salad with Rucola, Parmesan Cheese Flakes, Pine-Nuts and White Truffle Oil

Artichoke Salad with Rucola and Flakes of Parmesan Cheese

Tuscan Hors D’oeuvre - Mixed Salami and Toasted Bread with Chicken Liver Patè

Prosciutto di Parma with Typical Crostini

Prosciutto di Parma with Gorgonzola Crostini and Artichokes

Tuscan Pecorino Cheese with Apple and Tuscan Honey

Mixed Italian Cheeses served with Passito di Pantelleria

Beef Carpaccio* with Freh Artichokes, Rucola Salad and Parmesan Cheese Flakes

Beef Carpaccio* with Rucola Salad, Parmesan Cheese Flakes and Freh Truffle

First Courses

Our Fresh Home-made Pasta

Ribollita - Typical Tuscan Vegetable, Bread and Black Cabbage Soup

Cappellacci - Home Made Pasta Filled with Ricotta Cheese and Spinach, with Butter and Sage

Cappellacci Home Made Pasta Filled with Cheese and Spinach,with Meat Sauce

Cappellacci Home Made Pasta Filled with Cheese and Spinach,with Butter and Truffle

Fresh Home Made Pappardelle with Wild Boar Sauce

Spaghetti with Tomato and Basil

Spaghetti with Fresh Artichokes and Mullet Roe

Second Courses

Ossobuco-Veal Shank with Mashed Potatoes

Tuscan Wild-Boar alla Maremmana with Fried Polenta
Beef Fillet with Cream, Green Pepper and Mashed Potatoes

Beef Fillet with Fresh Truffle and Mashed Potatoes

Fried Eggs with Fresh Truffle
Curried King Prawns with Pilaf Rice

Broiled King Prawns with Garlic, Tomato and Toasted Tuscan Bread Contain Shellfish

From our Grill

Grilled Beef Fillet with Roasted Potatoes

Florentine T-Bone Steak for one Person

Florentine T-Bone Steak for Two People, Cooked Only Rare

Side Dishes - Vegetables

Fresh Fried Artichokes

Roasted Potatoes

Mixed Salad with Rucola, Cicory and Tomato

White Cannellini Beans with Olive Oil and Black Pepper

Saute’ed Beet Greens with Olive Oil, Garlic and Chilli Pepper


All Our Desserts are Home Made


Cremè Caramel

Home Made Almond Biscuits with Antinori Sweet Desert Wine

Book your Table

For reservations call

+39 055 214179

or book directly

Buca Mario S.r.l. C.F. e P. IVA 00620940486 - R.E.A: FI-124884 - PEC:bucamario@pec.bucamario.it - Capitale sociale versato: € 10.400,00

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