Osteria delle tre panche

After a successful restaurant on the less touristy Via Pacinoti and a stint in New York for a pop-up, Andrea and Vieri, the two passionate minds behind Osteria delle tre panche, decided it was time to open a second restaurant.

What better place than the historic center of Florence, especially when the location is a fifth floor above the Ponte Vecchio with a view of the Duomo. The food quality was already guaranteed in their first space, and now the location and ambiance were also secured and improved.

The restaurant occupies a floor and the rooftop of the classic Hermitage Hotel, featuring a traditional room dominated by wood, exuding the atmosphere of an old English club, complete with patina and identity. But its secret lies in the rooftop, offering an almost 360-degree view in an intimate and informal setting, where we had lunch.

Osteria delle tre Panche has consistently been recognized for its work with truffles, so during the white truffle season, we couldn’t resist following the suggestions with this unique product.

Fried Polenta, hare ragù
We started off well, with a crispy exterior polenta but moist on the inside, topped with hare ragù cooked for hours over low heat, creating distinct flavor nuances from a typical ragù. It’s always a pleasant surprise to discover the various “sauces” that the Tuscans make from different game meats.

Foie gras from Chianti, toasts, and mustards
Only the name is foie gras; what they really serve is the classic Tuscan pâté made from bird liver, prepared here with excellence. Impeccable texture and flavor, especially when paired with some accompanying mustards.

With this dish, we enjoyed Livio Felluga Sharis, a Friuli white that combines elegance and complexity by blending Chardonnay with the native Ribolla Gialla grape. A wine that paired exceptionally well with the liver dish.

Tagliolini and White Truffle
We couldn’t resist embracing these dishes in a restaurant known for its truffle-based dishes, especially in the peak of white truffle season. We started with well-prepared tagliolini with butter and, of course, the unforgettable aroma of truffle that stimulates all the senses. It was the perfect dish for a first meal in Italy!

Harmonizing with this was a Girolamo from Castello di Bossi, a 100% Merlot with extended aging that gave it nuances and delicacy capable of accompanying the dish.

Beef Tartare, egg yolk and white truffle
It is done in an Italian-style classic, where the meat has fewer accompaniments than the French version but where the flavor of the meat and the always spectacular truffle aroma stand out. A little more salt would have elevated the taste even more.

Accompanying it was a more robust Corbaia from the producer Castello di Bossi, this time with a more traditional blend of Sangiovese and Cabernet Sauvignon. A firm and balanced Super Tuscan whose ripe red fruit and acidity notes worked well with the dish.

We left no room for dessert, but legend says that their cheesecake is appreciated and praised beyond borders.

The service was diligent and straightforward yet always assertive, especially in the accompaniment and assistance provided by their sommelier.

Final Considerations
Osteria delle tre panche is already a well-established classic in the city, visited by locals and tourists searching for authentic Tuscan flavors. The space in the historic center combines an idyllic location with a sober and timeless decoration that caters to all tastes without any problem, especially those who, like us, have the privilege of facing Brunelleschi’s masterpiece. If you’re looking for a typically Florentine restaurant, and especially if you’re interested in discovering and tasting truffle-based dishes, this might be the place for you. We could easily return today!